Blueberry Cake for Bertus
The kids were very enthusiastic about this cake. Me too actually. I made it up as I went along. Nice for Easter perhaps? I made it with Blueberries but I'm sure it will taste very good with other fruit as well.
(I use normal, European, measurements so find a converting page on Internet if you are not using the right standards :P )
For the cake:
200 gr self-raising flour
200 gr unsalted butter
4 large eggs
200 gr caster sugar
350 gr frozen or fresh blueberries
zest of half a lemon
Pinch of salt
For the filling:
200 gr fresh cream cheese
2 tablespoons of raspberry jam (any other red jam will do too)
For the icing:
1 egg white
1 tablespoon of lemon juice
200 gr powder sugar
How I did it:
I took the frozen blueberries out of the freezer and defrosted them on some paper kitchen towels. I also prepared the cake tin (buttered and dusted with flour). While the berries defrosted I made the batter. Mixing the butter and sugar until light and fluffy. Then I added one egg at the time, mixing well between each egg. I then sifted the flour with the salt into the butter mix and mixed well. I added the zest of the lemon and about half of the berries to the batter and gave it a quick but careful stir so it was just mixed in with the batter but without damaging the berries.
I poured about 2/3 of the batter in the cake tin, added the remaining berries and finally poured in the rest of the batter. Bake the cake in the middle of a 175C oven or Gas 4 for about 1 hour or until firm and slightly browned.
While the cake was in the oven I put the cream cheese in a bowl with the jam and mixed it well. When it was done I put it in the fridge.
When the cake is finished let it cool completely. Then cut it in three layers (I used a bread knife). Be careful not to break the layers. Now spread half of the cream cheese mixture on to the bottom layer, put on the middle layer, spread the rest of the cheese on that one and put on the top layer.
Make the icing by stirring small amounts of lemon juice and egg white into the icing sugar. When you have a thickish icing (slightly pourable but not too runny) you can put it on top of the cake. I love to let it drizzle along the sides. I sprinkled some silver sugar balls on top of the icing to make it even more pretty.
I liked it best on the day after I made it (keeping it in the fridge overnight). Make sure you get it out of the fridge in time so you can eat it at room temperature.
Hope you'll enjoy it as much as we did. Let me know if you made it too and what you think of it ;)