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Preparation Time : 20
Cook Time : 50
Total Time : 70
1. 1/2 cup butter
1/2 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/3 cup milk
2 egg yolks
1 teaspoon baking powder
2 egg whites
1 1/2 cups fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon white sugar
4 pcs of dairy milk silk chocolate
For Decorating:- Blueberry crush 3 tablespoon required to put in each layer of cake and 2 tablespoon to put on top of cake
Whipped cream 1 small bowl required for icing
Red yellow powder colour for decorating roses, green for making leaves 1/4 teaspoon each powder spray and 2 drops for leaves
Blueberry Jelly 6 teaspoons
Preheat oven to 350 degrees F (175 degrees C).
Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
Add dairy milk pcs and mix well
In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
Bake for 50 minutes, or until cake tests done.
Check using toothpick, if it comes out clean,that means the cake is ready
Cut into 3 layers
Put blueberry crush and then whipped cream, repeat the process and finally decorate using blueberry jelly.
Make roses and leaves, serve at room temperature.
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