A wonderful closed cake with a thick and rich blueberry-lemon stuffing. To make his cake layered, crumbly and melting in the mouth, when kneading the dough, the butter interferes with the flour with a special blender or dough knife so that it remains in small pieces, which are then flattened by the hands into flakes. The dough can be kneaded in advance and stored in the refrigerator. And before roll it into two layers by baking, put it in a mold and fill stuffed with blueberries and lemon juice with zest. Bright citrus harmoniously complements the sweet blueberry flavor, and corn starch will bind the entire filling and make it dense, slightly viscous and very appetizing. The cake is best eaten warm with a ball of melting on it ice cream.
Recipe author – Amy Thielen – Chef, Writer and TV presenter
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Time: 3 hours. 45 minutes Recipes use volumetric containers 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.
Contents
Ingredients for the recipe:
Layered butter cake
- 2.5 tbsp. premium flour + extra for work
- 3/4 tsp shallow sea salt
- 250 gr diced cold butter
- 1 tsp cider vinegar
Blueberry filling
- 6 tbsp. blueberries
- 3/4 Art. sugar + optionally for sprinkling pie
- 5 tbsp. l corn starch
- Grated zest and juice of 1 lemon
- 2 tbsp. l sliced cold butter
- Fat cream to grease the cake
- Ice cream to serve
Recipes with similar ingredients: premium flour, apple vinegar, blueberries, lemon zest, starch
Recipe preparation:
- Layered butter cake for cake. Mix in large bowl of flour and salt. Add butter, mix it with blender for shortcrust pastry until the largest pieces become the size of peas, and the mixture will not begin to thicken on a blender. Stir the mixture with your hands, squeezing pieces of oil to flatten their.
- Mix vinegar and 5 tbsp in a bowl. l ice water. Add liquid into flour mixture and stir with a fork. Squeeze a piece of dough into hands: if it feels moist and easy to assemble in a lump, it sufficiently moistened. If the mixture is still very friable, add another 1-2 tbsp. l water with ice until it begins to form in ball.
- Divide the dough in half and form from each half flat disk. Wrap both discs in cling film and place in refrigerator for at least 1 hour or up to 2 days.
- Take out the dough half an hour before working with it and leave it at room temperature to make it a little softer. Preheat oven to 190 ° C.
- Blueberry filling. In a bowl, mix blueberries with sugar, corn starch and lemon zest and juice. Sprinkle with flour countertop and rolling pin. Roll one dough disc thick slightly thinner than 0.5 cm. and about 35 cm in diameter. Fold the dough in half and put it in a cake tin with a diameter of 22 or 24 cm. Expand. Press the dough against the corners of the mold, leaving the edges hanging down outside. Put in the refrigerator while rolling out the second disk from test.
- Remove the dough form from the refrigerator and fill it with berry a mixture. Put slices of cold butter between the berries in the top layer. Top with a second layer of rolled dough and cut both layers so that the dough hangs down 1 cm. Tuck the hanging edges and squeeze them so that they stand above the edge of the shape. Cut some decorative holes on the surface of the cake, through which steam will escape.
- Lubricate the top with cream and sprinkle with sugar. Bake 20 minutes. Lower the temperature to 175 ° C and bake another 20 minutes. Then cover the edges of the cake with foil and continue to bake until the juices are in in the middle they will not boil and will not thicken, another 25-35 minutes.
- Cool the cake a bit until it feels warm to the touch, then slice and serve with a scoop of ice cream.
