Sunken blueberry cake from the cup
very easy
60 mins
60 mins
Ingredients
- 300 g Cultivated blueberries
- 100 g Marzipan raw mass
- 150 g Butter or margarine
- 150 g Sugar
- 1 package Bourbon vanilla sugar
- 1 pinch Salt
- 3 Eggs (size M)
- 250 g Flour
- 2 slightly heaped Tsp baking powder
- 3 TABLESPOONS Whipped cream
- 250 g fresh or frozen blueberries
- 7-10 Tbsp Fat and flour
- 12 Paper baking cups for the muffin tray
Directions
- 1
Select the blueberries, wash and drain well. Grate the marzipan and put it in a mixing bowl with fat, 125 g sugar, vanilla sugar and salt. Stir with the whisk of the hand mixer for 4-5 minutes until creamy. Stir in the eggs one after the other. Mix flour and baking powder and stir in briefly with the cream. Finally fold in blueberries
- 2
Grease 5-6 ovenproof cups (320 ml capacity; 7.5 cm high; 8 cm Ø) and dust with flour. Spread the dough into the cups. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 35 minutes. Leave to cool on a cake rack for about 1 hour. Or place 1 paper baking tin in each of the 12 muffin tray wells. Spread the dough into the baking cups. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Let the muffins rest in the baking tin for about 10 minutes, then lift them out of the troughs and let them cool down on a cake rack
- 3
Select the blueberries, wash and drain well. Puree blueberries and 25 g sugar and serve as sauce with the blueberry cakes
- 4
Waiting time approx. 1 hour
Nutrition Facts
600 kcal
69 g
31 g
11 g
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