Recipes - Blueberry Torte Recipe

Ingredients

250 g of eggs

125 g of caster sugar

110 g of cake flour

15 g of cocoa powder

50 ml of fresh milk

15 g of ovalette

65 g of corn oil

1 tsp of vanilla essence

65 g of corn oil

400 g of blueberry pie filling

300 ml of whipping cream

1 tsp of gelatin (mixed with 30 ml of water)

250 g of whipping cream (whipped)

Some fresh strawberries

Some grated cooking chocolate

Line and grease a 9" cake tin. Preheat oven at 180°C.
In a mixer, whisk at high speed for 5 minutes all the ingredient A. Mixture should be thick and fluffy.
Turn to low speed and add in ingredient B and mix until just combined.
Pour batter into cake tin and bake for 35-40 minutes. Invert cake for 5 minutes before turning over to cool completely. Slice cake into two.

Sprinkle the gelatin into the water and let it soak for 5 minutes.
Double boil until mixture is clear.
Whip up the cream until fluffy and spread over the one layer of the cake.
Top with 180 g of pie filling. To the rest of the pie filling, add in gelatin mixture to the mixture from Step 3.
Repeat Step 4. Pipe rosettes or shells on sides before putting on the filling on the center. Top with some strawberries and chocolate.
Refrigerate until set before serving.

	Blueberry Torte Recipe

	Ingredients Chocolate Sponge Cake A 250 g of eggs 125 g of caster sugar 110 g of cake flour 15 g of cocoa powder 50 ml of fresh milk 15 g of ovalette 65 g of corn oil B 1 tsp of vanilla essence 65 g of corn oil Filling 400 g of blueberry pie filling 300 ml of whipping cream 1 tsp of gelatin (mixed with 30 ml of water) Cake Garnishing 250 g of whipping cream (whipped) Some fresh strawberries Some grated cooking chocolate Direction Cake Preparation Line and grease a 9" cake tin. Preheat oven at 180°C. In a mixer, whisk at high speed for 5 minutes all the ingredient A. Mixture should be thick and fluffy. Turn to low speed and add in ingredient B and mix until just combined. Pour batter into cake tin and bake for 35-40 minutes. Invert cake for 5 minutes before turning over to cool completely. Slice cake into two. Blueberry Cream Filling Sprinkle the gelatin into the water and let it soak for 5 minutes. Double boil until mixture is clear. Whip up the cream until fluffy and spread over the one layer of the cake. Top with 180 g of pie filling. To the rest of the pie filling, add in gelatin mixture to the mixture from Step 3. Repeat Step 4. Pipe rosettes or shells on sides before putting on the filling on the center. Top with some strawberries and chocolate. Refrigerate until set before serving.

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