Blueberry Bundt cake

Name: Blueberry Bundt cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 5 Eggs (size M); 150 g Sugar; 150 g + 1 tablespoon of flour; 50 g Cornstarch; 150 g frozen blueberries; 200 g Butter; 100 g Icing sugar; 7-10 Tbsp blue food paste; 2 TABLESPOONS Coconut flake; 7-10 Tbsp Fat and flour

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

5 Eggs (size M)
150 g Sugar
150 g + 1 tablespoon of flour
50 g Cornstarch
150 g frozen blueberries
200 g Butter
100 g Icing sugar
7-10 Tbsp blue food paste
2 TABLESPOONS Coconut flake
7-10 Tbsp Fat and flour

Directions

1
Separate eggs. Beat egg whites and 3 tbsp. cold water until stiff. Finally pour in sugar. Beat the egg yolks separately. Mix 150 g flour and starch, sieve onto the egg foam and fold in carefully. Mix the frozen blueberries with 1 tbsp. flour, carefully fold into the sponge cake mixture and place in a greased, flour-sprinkled ring cake mould (2.5 litres capacity; 22 cm Ø). Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes (test with sticks)
2
Take the cake out of the oven. After about 10 minutes, carefully turn out of the tin and let it cool down on a cake rack. Whip butter with icing sugar until white-creamy. Colour blue with food colouring. Spread the cake loosely with the butter cream and sprinkle with coconut flakes. Chill for about 15 minutes and then serve
3
waiting time approx. 2 hours