Angel cake with cinnamon blueberries and vanilla cream pudding

Name: Angel cake with cinnamon blueberries and vanilla cream pudding
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 7 Eggs (Gr. M); 7-10 Tbsp Salt; 175 g Sugar; 150 g Flour; 2 TABLESPOONS Coconut flake; baking paper; 600 g frozen blueberries; 3 TABLESPOONS Sugar; 25 g Cornstarch; 1 TEASPOON Cinnamon; 7-10 Tbsp 1 p. vanilla pudding powder (for 1⁄2 l milk; for cooking); 1⁄2 l Milk; 1 package cream stiffener; 250 g Whipped cream; 175 g Double cream cheese (room temperature); 60 g Icing sugar; 2-3 TABLESPOONS Milk; 3 TABLESPOONS Coconut flake

AUTHOR
Kristopher Marks

DIFFICULTY
not easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

7 Eggs (Gr. M)
7-10 Tbsp Salt
175 g Sugar
150 g Flour
2 TABLESPOONS Coconut flake
baking paper
600 g frozen blueberries
3 TABLESPOONS Sugar
25 g Cornstarch
1 TEASPOON Cinnamon
7-10 Tbsp 1 p. vanilla pudding powder (for 1⁄2 l milk; for cooking)
1⁄2 l Milk
1 package cream stiffener
250 g Whipped cream
175 g Double cream cheese (room temperature)
60 g Icing sugar
2-3 TABLESPOONS Milk
3 TABLESPOONS Coconut flake

Directions

1
For the sponge cake, line a springform pan (26 cm Ø) with baking paper. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Separate the eggs. Beat the egg whites with 1 pinch of salt until stiff and add sugar.
2
Stir in the egg yolk. Mix flour and grated coconut. Fold into the egg mixture. Smooth the sponge mixture in the mould. Bake in a hot oven for 35-40 minutes. Let it cool down and remove carefully from the tin.
3
For the cinnamon blueberries, defrost the berries in a sieve and collect the juice. Mix the juice, 1 tablespoon of sugar and starch. Boil up the berries in a pot while stirring. Stir in the starch mixture.
4
Simmer for 1-2 minutes, stirring gently. Let it cool down, season with cinnamon.
5
For the vanilla custard, mix the custard powder with 1 tablespoon of sugar and 5 tablespoons of milk. Bring the rest of the milk to the boil, remove from the stove. Stir in the pudding powder. Bring to the boil while stirring and simmer for about 1 minute.
6
Leave to cool, stirring frequently. Mix 1 tablespoon sugar and cream stiffener. Whip the cream until stiff, allowing the sugar mixture to trickle in. Stir into the cold pudding.
7
Cut the biscuit 3 times horizontally. Spread the compote on the lowest base first and then the pudding on the lowest base. Place 1 sponge cake base on top. Repeat the process 2 times, finishing with the sponge cake lid and pressing lightly.
8
Chill the cake for about 30 minutes.
9
For the Frosting, whisk the cream cheese and icing sugar with the whisk of the mixer, possibly adding a little milk until the Frosting is spreadable. Spread on the cake and sprinkle with coconut flakes.
10
Chill for at least 1 hour.