RECIPE
Cake base
2 eggs
2 dl sugar
2 dl cream milk (1 dl cream and 1 dl milk or 2 dl light cream)
125 g melted butter
4 dl flour
2 tsp vanilla sugar
2 tsp baking powder
(1½ tsp ground cardamom)
3-4 dl fresh blueberries
Frosting
100 g cream cheese
1 dl whipped cream
1 dl caster sugar
1 tsp vanilla sugar
2 tbsp lemon juice
3/4 dl applesauce
Blueberry jam (about 2 dl)
200 g blueberries
1 dl jam sugar
2 tsp lemon juice
For the top
Blueberries
Daisies
Grease and crumb coat a loose-bottomed pan (about 24 cm in diameter). Cover the bottom with baking paper.
Beat the eggs and sugar until frothy. Add the cream milk, the cooled butter and the dry ingredients mixed together. Gently mix the blueberries into the batter and pour the batter into the baking dish. Bake the cake in a medium oven at 175 °C for about 35 minutes. Cover the top of the cake with baking paper towards the end of the baking process, in case the top of the cake browns too much.
In the meantime, make the jam. Add the blueberries and lemon juice to a saucepan and heat until the berries frost. Add the jam sugar and stir well. Cook over a low heat, bubbling a little, without the lid, for ten minutes.
Remove the cake from the oven. Remove the cake from the pan when it has cooled slightly. Allow the cake to cool completely, then divide it into two thinner but even layers. Gently mix the whipped cream and icing sugar into the cream cheese. Flavour the icing with vanilla and lemon juice. Top the first cake layer with apple sauce, blueberry jam and whipped cream. Place the second cake layer on top. decorate by adding whipped cream, fresh blueberries and daisies.
Tip: Don't be afraid to make a mess with this cake, it's not meant to be perfect!
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