WILD BLUEBERRIES AND BASIL CARAMEL CAKE
Preparation : 30 minutes
Cooking : 35 minutes
Refrigeration: 1 hour
Servings : 14 servings
Nut-free l Freezes
Ingredients :
- 1/2 jar of CARAMELS FAA wild blueberry and basil caramel, 315 g
- 125 ml to 180 ml (1/2 cup to 3/4 cup) blueberries
For the cakes:
- 750 ml (3 cups) all-purpose flour
- 20 ml (4 tsp) baking powder
- 2.5 ml (1/2 tsp) salt
- 500 ml (2 cups) blueberries
- 180 ml (3/4 cup) softened butter
- 1 jar of CARAMELS FAA wild blueberry and basil caramel, 315 g
- 45 ml (3 tbsp) lemon zest
- 10 ml (2 tsp) vanilla extract
- 4 eggs
- 250 ml (1 cup) of 2% milk
For the blueberry compote:
- 250 ml (1 cup) blueberries
- 30 ml (2 tbsp) icing sugar
- 30 ml (2 tbsp) cornstarch
- 15 ml (1 tbsp) fresh lemon juice
For the creaming:
- 2 packs of cream cheese, 250g each, softened
- 250 ml (1 cup) icing sugar
- 60 ml (1/4 cup) softened butter
- 5 ml (1 tsp) vanilla extract
Instructions :
1. For the cakes. Preheat the oven to 180°C (350°F).
2. In a bowl, mix the flour with the baking powder, salt and blueberries.
3. In a second bowl, beat the butter with the caramel, lemon zest and vanilla using an electric mixer until creamy. Add the eggs one at a time and beat again for 2 minutes.
4. Add the dry ingredients to the wet ingredients, alternating with the milk, and stir until a smooth dough is obtained.
5. Spray three 8-inch (20 cm) round pans with cooking spray and line them with parchment paper. Divide the batter among the pans.
6. Bake for 35 to 40 minutes, until a toothpick inserted in the center of the cakes comes out clean. Remove from the oven and let cool.
7. For the blueberry compote. In a small saucepan, combine all ingredients. Cook, stirring, for 3 to 4 minutes, until thickened. Remove from heat.
8. Using a hand blender, puree the mixture. Sieve the puree over a third bowl. Let cool.
9. For the creaming. In a fourth bowl, whisk all the ingredients until creamy. Add the blueberry compote and stir.
10. To assemble. Unmold the cakes. Place one cake on a serving plate, then cover with a quarter of the frosting. Cover with the second cake, then with a third of the remaining frosting. Cover with the last cake, then frost the top and edges of the cake with half of the remaining frosting. Refrigerate for 1 to 2 hours.
11. Fill a pastry bag with the remaining icing.
12. Decorate the cake with rosettes of icing, caramel and blueberries.