| Blueberry Birthday Cake Recipe |
Ingredients |
Cake Composition
A
- 300 g of Sponge Mix
- 300 g of Eggs, whisked lightly
- 60 ml of Water
B
- 60 ml of Cooking Oil/ Vegetable Oil/ Melted Butter
Filling and Cake Topping
- 350 g of Non-Dairy Whipping Cream
- 80 g of Corn Kernels
- 350 g of Blueberry Pie Filling
- 100 g of Cooking Chocolate (or Dark Chocolate)
- For garnishing, can use Red Cherries, Strawberries or Blueberries
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Direction
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- For sponge cake preparation, please refer to the sponge cake recipe.
- After the cake has cooled down, slice sponge cake horizontally into 3 separate layers. To slice the cake accurately (with even layer), use something like toothpicks to help mark the cake around the side when slicing.
- Mix ˝ whipped cream with ˝ of the blueberry pie filling, then sandwich the filling in between the layers of cake generously using a spatula.
- Cover the whole cake with the remaining whipped cream.
- Top the cake with blueberry pie filling.
- Garnish the cake with red cherries/ strawberries/ blueberries, cooking chocolate and corn kernels.
- Refrigerate the cake for an hour before serving in order to make the cake set easily.
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