Description
Amazingly gentle and very elegant cake that slight acidity of the blueberries goes well with the sweetness of custard and chocolate. This recipe will be reserved for vacation, to sit on the balcony with a Cup of tea and a slice of cake, take a favorite novel and every cell of the body to absorb the joy of life. Recipe inspired cake with raspberries from the magazine "Tasty and healthy".
Ingredients
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Flour
240 g
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Butter
270 g
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Powdered sugar
115 g
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Sugar
1 cup
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Chicken egg
3 piece
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Milk
270 ml
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Blueberries
500 g
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Syrup berry
50 ml
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Jelly
30 g
Cooking
In a bowl, mix 100g softened butter, icing sugar and 1 egg. Stir with a fork and gradually add the flour.
The form boards to lay baking paper, put the dough, spread on bottom and sides. The dough will be very soft, so better keep your hands in flour or they will stick to the dough. The sides should be high enough, about 3 centimeters, as above it will give the chocolate and cream. To put on 20-30 minutes in the refrigerator.
The dough prick with a fork in several places, otherwise it will rise. Bake the base at 200 degrees in preheated oven 25-30 minutes. Remove and leave to cool slightly.
In the microwave melt the 100 g chocolate 10 g butter and a tablespoon of milk. Spatula to spread chocolate on the base, to level.
In a saucepan, combine 2 eggs, 160 g of butter, a Cup of sugar and 2 tbsp flour. Pour the milk and put on fire. Cook for 5-7 minutes until thick, stirring constantly.
The cream cool and whip in a blender until smooth. Spread the cream on the chocolate. Put the cake in the fridge for 20 minutes to harden the cream.
Sprinkle the blueberries.
Cook jelly. To do this, mix in a saucepan 50 ml syrup, 100 ml of water, 1 tablespoon of powdered sugar. Add a bag of dog treats jelly (30 g) and cook until boiling. After boiling, boil 2 minutes and remove from heat. Very quickly, as the jelly hardens instantly, a brush to grease the surface of the berries. Put in refrigerator for 1-2 hours.
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