Keto Recipes | Very blueberry layer cake #very #blueberry #layer #cake

Sunshine-sweet Very blueberry layer cake dotted with juicy berries and topped with lush cream cheese frosting. 

Very blueberry layer cake

Recipe makes one 9-inch creamy blueberry layer cake, that is wonderfully rich and moist.

It can be easily cut into 8 pieces, or more.

Prep Time: 40 min 

Cook Time: 30 min 

Total Time: 1 hour 10 minutes

Yield: 8 - 10 servings 1x 

Ingredients

CAKE

• 225g (1 cup or 2 sticks) butter, room temperature
• 385g (13.5 oz or 1 3/4 cups) granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla paste
• 60ml (1/4 cup) whole or part skimmed milk
• 220g (7.8 oz or 3/4 cup) sour cream
• 375g (13.2 oz or 2 1/2 cups) all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda

BLUEBERRY SAUCE

• 60ml (1/4 cup) water
• 3 tablespoons sugar
• 2 tablespoons lemon juice (from 1 small lemon)
• 75g (about 1/2 cup) frozen blueberries

FILLING

• 130g (4.5 oz) mascarpone cheese, room temperature
• zest of 1 small lemon
• 500ml (2 cups + 1 tablespoon) heavy cream, cold
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla paste
• 400g (14 oz) frozen blueberries, thawed

FROSTING + DECORATIONS

• 70g (2.5 oz) white chocolate, melted and cooled to room temperature
• about 1/2 cup fresh blueberries (optional)
• daisies or similar flowers (optional)
• 60g (2 oz) frozen blueberries, thawed
• 250ml (1 cup + almost 1 TBSP) heavy cream, cold

Instructions

CAKE

1. Butter two 23×5-cm (9×2-inch) cake pans, line the bottoms with parchment paper and sprinkle the sides with flour. Set aside. (Look at notes if using just one pan.) Preheat the oven to 180°C (350°F).
2. In a medium bowl, whisk together the flour, salt, baking powder and soda. Set aside. In a small bowl whisk together the milk and sour cream and set that aside too.
3. In a large bowl (or in your mixer) beat butter until creamy and fluffy. Gradually add sugar and beat until incorporated. Add eggs one at a time, beating well after each addition. Lastly whisk in the vanilla paste.
4. With the mixer set on low, or by hand, alternately add the flour and milk mixtures, starting and ending with flour (so you add flour – milk – F – M – F). Divide the batter and pour it into the prepared pans. Smooth the surface with a spatula and bake each cake for 25-30 minutes or until the cake is golden brown and a toothpick inserted in the center of the cake comes out clean.
5. Cool cake for 10 minutes, then remove it from the pan (run a knife around the edges, invert cake onto a plate, remove parchment paper and then invert again on a large plate). Cool completely.

AS THE CAKES BAKE MAKE THE BLUEBERRY SAUCE

1. Combine all the ingredients in a saucepan set over medium-high heat. Bring the mixture to a boil, stirring occasionally. Cook for a few minutes. The water will become purple just as the blueberries, it’ll thicken a bit and the blueberries will be soft.
2. Remove from heat, set aside and cool completely.

FILLING

1. In a large bowl cream together the mascarpone and lemon zest. Set aside.
2. Using an electric mixer, beat the cream with sugar on low-medium speed until soft peaks form. Add the vanilla paste and whisk until incorporated. Slowly fold the whipped cream into mascarpone mixture just until incorporated. Then fold in the blueberries (use a small whisk to gently stir them in).

ASSEMBLY:

1. First level each cake (if needed) and split each cake layer in two, so you get 4 equal layers.
2. Put the first layer on a large plate and brush some blueberry sauce over it. Spread 1/3 of the filling over the cake. Repeat with two more layers. Cover with the last, 4th, layer. Transfer the cake to the fridge and let the filling set, while you make the frosting.
3. TIP: Use a 9-inch cake baking ring when filling the cake to prevent the filling from coming out the sides. Remove the ring before your frost the cake.

MAKE THE FROSTING AS THE CAKE CHILLS:

1. Whip the cream until soft peaks form. Fold in the melted chocolate and blueberries, gently whisk until incorporated. Spread the frosting over the cake, starting at the top and then brushing it down the sides. This is done easily with a frosting spatula.
2. Chill cake in the fridge until frosting sets, then decorate and chill until you are ready to serve. Cake keeps, covered in the fridge, for up to 3 days.

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