Blueberry glazed wicker cake

The festive version of the berry cake will be the pearl of the sweet table and will be appreciated. Unlike traditional wicker pies, wicker lattice on this cake is not made from dough, and from vanilla glaze, on which black looks spectacular berries. Round glazed cakes can be baked not only with berries, but also with apples or oranges. Share with friends: Time: 2 hours. 10 min. Difficulty: easy Servings: 12 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 500 gr. dry flour mixture for biscuit
• 1 pack (4 servings) of mixture for making pudding with white chocolate flavor
• 3 egg whites
• 1 tbsp. milk
• 1/2 tbsp. vegetable oil
• 1 can (450 gr.) Blueberries in syrup – strain the berries and to dry
• 350 gr vanilla cake glaze
• 3/4 Art. granules of white chocolate for baking (melted)
• 3/4 Art. powdered sugar (sifted)
• Fresh blueberries for decoration

Recipes with Similar Ingredients: Cupcake Baking Mix, Pudding vanilla, white chocolate, icing sugar, blueberries

Recipe preparation:

1. Preheat the oven to a temperature of 170 ° C. Two round shapes for grease a baking dish (23 cm in diameter) with oil or special spray.
2. Combine the dry mixes in the deep dough bowl for biscuit and pudding. Add egg whites, milk and butter; beat with a mixer at low speed for 30 seconds. Scrape the dough from the sides of the container and beat for another 2 minutes. Pour the dried (in convection oven) blueberries. Divide the dough evenly and Pour into 2 prepared baking containers.
3. Bake 35-40 minutes or check if the biscuit is ready a toothpick before removing. Allow to cool for 10 minutes in baking dishes. Then put the biscuits from the mold onto the wire rack, to cool completely.

4. White glaze

   In a medium-sized bowl, mix the vanilla glaze and melted granules of white chocolate. Set aside 1.5 tbsp. the resulting white glaze. Put one layer of biscuit on a large dish and grease 1/2 Art. white glaze. Cover the oiled biscuit with a second layer. Lubricate the sponge cake with the remaining icing on the sides and top.

5. In a medium bowl, whisk at a low speed of 1.5 tbsp. white icing sugar until completely mixed. decorate the cake, take a pastry bag and, securing a suitable nozzle, fill it with white glaze. First strip swipe from left to right through the middle of the cake. Remaining strips place at a distance of 0.5 cm from each other. Expand the cake on 45 ° and draw the same stripes on top of the first, 0.5 cm indent. Draw a bezel along the contour of the cake and, finally, decorate the top layer of fresh blueberries.