Bundt cake with blueberry curd and blueberry frosting

Name: Bundt cake with blueberry curd and blueberry frosting
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 2 Organic limes; 200 g Butter or margarine; 1 package Vanillin sugar; 230 g Sugar; 5 Eggs (size M); 300 g Flour; 4 Coated Tsp Baking Powder; 75 g Whole milk yoghurt; 150 g frozen blueberries; 15 g Cornstarch; 2 Egg yolk (size M); 30 g Butter; 1/2 Lemon; 300 g Double cream cream cheese; 75 g Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

2 Organic limes
200 g Butter or margarine
1 package Vanillin sugar
230 g Sugar
5 Eggs (size M)
300 g Flour
4 Coated Tsp Baking Powder
75 g Whole milk yoghurt
150 g frozen blueberries
15 g Cornstarch
2 Egg yolk (size M)
30 g Butter
1/2 Lemon
300 g Double cream cream cheese
75 g Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Wash 1 lime hot, grate dry and thinly grate half of the peel. Halve both limes, squeeze the juice. Cream fat, vanilla sugar, lime zest and 200 g sugar with the whisks of the hand mixer.
2
Stir in the eggs one by one. Mix flour and baking powder and alternate with yoghurt and about half of the lime juice. Pour the dough into a greased and floured Frankfurt wreath form (approx. 24 cm Ø; 2 litres capacity) and bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
3
manufacturer) bake for 35-45 minutes (stick sample).
4
Remove the cake from the oven, let it cool down for about 20 minutes and turn it over. Let the cake cool down on a cake rack. In the meantime, cut the lemon in half and squeeze the juice. Put blueberries and remaining lime juice in a pot, bring to the boil and simmer covered for 3-4 minutes.
5
Then puree finely and pass through a sieve. Fill up blueberry puree with water to 200 ml. Put it back into the pot with 30 g sugar, bring to the boil.
6
Stir starch and 2-3 tablespoons of cold water until smooth, stir into the blueberry mixture, simmer for about 1 minute. Stir egg yolks and 3 tbsp. blueberry mixture until smooth, mix with the remaining blueberry mixture.
7
Add butter in flakes, bring to the boil while stirring until the butter has melted. Pour blueberry curd into a bowl, cover surface immediately with foil and let cool for about 30 minutes.
8
Cut the cake 3 times horizontally. Remove 1 tbsp. curd and pour into a bowl, cover with foil, put aside. Spread the rest of the blueberry curd on the cut surfaces of the lower 3 dough rings and spread.
9
Put the cake back together. Chill the cake for about 1 hour.
10
Squeeze the juice of the lemon. Stir cream cheese, lemon juice and icing sugar until smooth. Remove approx. 1/3 cream cheese cream, mix with blueberry curd. Spread the cake with the white cream cheese cream all around, then marble with blueberry cream.
11
Keep cool until serving.