Description
Delicious, spectacular, aerial, white, holiday, blueberry, melting in the mouth and inviting in its appearance and aroma. Quick and simple cooking in order to prepare, cook and cook it again.
Ingredients
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Egg white
5 piece
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Powdered sugar
80 g
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Sugar
50 g
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Flour
60 g
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Vanilla sugar
1 pack
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Cream
200 g
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Powdered sugar
1 Tbsp
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Blueberries
100 g
Cooking
Mix the flour with the icing sugar. Whites with vanilla sugar beat until foam.
Pour into flour mixture, add sugar and carefully top-down mix. The dough was airy and delicate. I don't know why but at this stage I wanted to eat it, maybe because it was like the cream, maybe because I cooked the cake is not a Breakfast :-)
Preheat the oven to 180 gr. The dough needs to be poured in dry form, no oiling the dough does not opal. Send 30 minutes to bake our dough.
That time ran and we get our cake and allow to cool.
While our cake is cooling we will prepare the cream. Whisk the cream and icing sugar. A small part of the cream aside for coating, and in another part add the blueberries and mix well.
Sponge cake cut into 3 layers. By the way for so many ingredients it is better to take the shape of a small diameter biscuit will be higher. Well, or increase the amount of ingredients :-)
Each cake fluff blueberry cream, fold in on each other. To coat and decorate.
The idea of the recipe thanks to the magazine "Crown".
To soak in the fridge. Enjoy your tea! :-)
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