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Print Recipe
Cake "Ladies Fingers" with Blueberries Recipe
I suggest you prepare a cake "Ladies' fingers " with a very delicious, fragrant blueberry cream. The cake turns out to be tender, soft, not at all cloying and not greasy. It is not difficult to prepare it, and the result is delicious. This cake can be served on a festive table, it will definitely appeal to guests.
Cook Time 90 minutes
Servings
Ingredients
Custard dough:
Blueberry cream:
Decoration:
Cook Time 90 minutes
Servings
Ingredients
Custard dough:
Blueberry cream:
Decoration:
Instructions
  1. Defrost the frozen blueberries, add sugar and punch everything well in a blender. Transfer to a saucepan, bring to a boil, boil for 1 minute, and cool to room temperature.
    Defrost the frozen blueberries, add sugar and punch everything well in a blender. Transfer to a saucepan, bring to a boil, boil for 1 minute, and cool to room temperature.
  2. Prepare the custard dough. In a saucepan, bring water and margarine to a boil and add salt. Add flour to the boiling mixture.
    Prepare the custard dough. In a saucepan, bring water and margarine to a boil and add salt. Add flour to the boiling mixture.
  3. Stir well with a spatula to brew the dough.
    Stir well with a spatula to brew the dough.
  4. Cool the dough slightly and beat in the eggs one at a time, mixing well each time.
    Cool the dough slightly and beat in the eggs one at a time, mixing well each time.
  5. From a pastry bag with a nozzle, drop off small circles, approximately 1-1. 5 cm in diameter.
    From a pastry bag with a nozzle, drop off small circles, approximately 1-1. 5 cm in diameter.
  6. Bake in a preheated 200-220 gr. oven until Golden about 30 minutes.
    Bake in a preheated 200-220 gr. oven until Golden about 30 minutes.
  7. Prepare the gelatin, to do this, fill it with cold water for 10 minutes, then dissolve it in a water bath.
    Prepare the gelatin, to do this, fill it with cold water for 10 minutes, then dissolve it in a water bath.
  8. Whisk the cream until it thickens, add sour cream, mix everything well.
    Whisk the cream until it thickens, add sour cream, mix everything well.
  9. Pour the gelatin into the cooled blueberry puree and mix.
    Pour the gelatin into the cooled blueberry puree and mix.
  10. Add the blueberry puree to the cream with sour cream and mix.
    Add the blueberry puree to the cream with sour cream and mix.
  11. Pour the blueberry cream into a bowl with the custard blanks, mix everything well. I will use a split ring, 22 cm in diameter. The inner surface of the ring should be laid with an acetate film or just celophane, as I did. Put the mixed mass in a mold and carefully tamp it with a spoon.
    Pour the blueberry cream into a bowl with the custard blanks, mix everything well. I will use a split ring, 22 cm in diameter. The inner surface of the ring should be laid with an acetate film or just celophane, as I did. Put the mixed mass in a mold and carefully tamp it with a spoon.
  12. Put in the refrigerator for stabilization for 2-3 hours, then release from the mold and film.
    Put in the refrigerator for stabilization for 2-3 hours, then release from the mold and film.
  13. Decorate the cake with melted chocolate, drawing drawing kineticom.
    Decorate the cake with melted chocolate, drawing drawing kineticom.
  14. Bon Appetit!
    Bon Appetit!
  15. I heartily recommend cooking this tender cake!
    I heartily recommend cooking this tender cake!

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