Blueberry cake with lemon butter cream

Name: Blueberry cake with lemon butter cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 4 Eggs (size M); 1 package Vanillin sugar; 225 g + 1 tablespoon of sugar; 100 ml Oil; 150 g Schmand; 250 g + 1 Tsp Mehl; 1/2 package Baking Powder; 225 g frozen blueberries; 1 Organic Lemon; 350 ml Milk; 1 package Pudding powder "Vanilla Flavor"; 200 g room-warm butter; 1 TEASPOON Cornstarch; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Cling film

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

4 Eggs (size M)
1 package Vanillin sugar
225 g + 1 tablespoon of sugar
100 ml Oil
150 g Schmand
250 g + 1 Tsp Mehl
1/2 package Baking Powder
225 g frozen blueberries
1 Organic Lemon
350 ml Milk
1 package Pudding powder "Vanilla Flavor"
200 g room-warm butter
1 TEASPOON Cornstarch
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil
7-10 Tbsp Cling film

Directions

1
Beat the eggs, vanilla sugar and 175 g sugar with the whisk of the hand mixer until thick and creamy. Add oil and sour cream and stir into the mixture. Mix 250 g flour and baking powder and stir in portions.
2
Mix 125 g frozen blueberries and 1 tsp. flour and fold in. Pour the dough into a greased, flour-spread box form (approx. 12 x 25 cm).
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour 10 minutes. Cover the cake with aluminium foil after about 50 minutes.
4
Wash the lemon hot, grate dry and thinly grate the peel. Halve the lemon and squeeze the juice. Boil 300 ml milk. Stir 50 ml milk, 50 g sugar, lemon zest and pudding powder until smooth.
5
Remove the milk from the heat and stir in the pudding powder. Bring the pudding to the boil, add lemon juice and simmer for about 1 minute, stirring continuously. It is possible that the milk will flocculate due to the lemon juice, but when it comes to the boil it will make a creamy pudding.
6
Pour the custard into a bowl, cover the surface with cling film and allow to cool at room temperature. Remove the cake from the oven, place it on a cake rack and let it cool down for about 20 minutes.
7
Turn the cake out of the tin and let it cool down on a cake rack.
8
Whisk the warm butter with the whisk of the hand mixer for approx. 5 minutes until creamy. Stir the warm pudding until smooth and stir into the butter by the spoonful. Quarter the cake lengthwise. Cut the butter cream into thirds, spread between the individual layers of cake and reassemble.
9
Chill the cake for about 1 hour.
10
Simmer 100 g blueberries and 1 tablespoon sugar for about 3 minutes. Stir starch and 1 tbsp. water until smooth and bind the blueberries with it. Let the compote simmer slightly for about 1 minute, then remove from the heat and let it cool down while stirring occasionally.
11
Cut the cake into pieces and serve with compote.