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Blueberry / Blaubeere Kuchen
From Dorothy McNett's recipes at www.dorothymcnett.com. A fabulous cake using fresh blueberries of the season!
4 egg whites
Preheat oven to 300 degrees. Line two 8 or 9 inch round cake pans with parchment paper circles and brush lightly with oil. Set aside. In batter bowl using an electric beater, beat the egg whites until stiff and then gradually beat in the 1 cup sugar and the vanilla to make nice stiff fluffy peaks. Set aside. In another bowl combine soft butter, sugar, egg yolks, vanilla, flour, baking powder and milk. Using the same electric beater, beat until a nice smooth mixture. Spread this mixture evenly into the two prepared baking pans. Now gently spread the reserved egg white topping over the cakes. Bake 35-45 minutes, until nicely browned and set up. Allow cakes to cool in the pans. When cool, invert one cake on serving plate, topping side down. Whip the cream, whipping in the sugar. Now gently fold the blueberries into the whipped cream. Pile on top of the first layer, place the second layer over the berry mixture with the egg white topping side up. Garnish with any more blueberries and any "leftover" whipped cream mixture remaining in the bowl! Serve!
Recipe created 2017-04-01.