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Recipes

Black Forest Wild Blueberry Gateau

Ingredients

For the cake

  • 6 large eggs
  • 1 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup good quality cocoa powder
  • 1/4 cup butter, melted

For the filling

  • 2 1/2 cups frozen Wild Blueberries (put some aside for garnishing)
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 4 tablespoons Kirsch (optional)
  • 1 teaspoon lemon zest

For the whipped cream

  • 1 cup heavy cream
  • 1 1/2 cups whipping cream
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract

To decorate

  • Grated semi sweet chocolate
  • Whipped cream
  • Wild Blueberries
  • Powdered sugar

Preparation

For the Cake: Preheat oven to 350°F. Butter two 9-inch diameter cake pans. Line the bottom of each with wax paper, and butter them.

Combine the eggs with the sugar and vanilla in a bowl and beat with a hand-held electric mixer until pale and very thick, about 5-7 minutes.

Sift the flour and cocoa powder over the mixture and fold in lightly and evenly with a spatula. Gently stir in the melted butter. Divide the mixture among the prepared cake pans, smoothing them level.

Bake for 16-18 minutes, until the cakes have risen and are springy to the touch. Remove from oven and leave them to cool in the pans, on a rack, for about 5 minutes, then turn out and leave to cool completely.

Remove the lining paper from each cake layer. Prick each cake layer all over with a skewer or fork, and then sprinkle with Kirsch if desired.

For the Wild Blueberry filling: While cake is baking, place frozen Wild Blueberries, sugar, Kirsch, and lemon zest in a saucepan. Sprinkle with cornstarch and stir so it’s evenly distributed.

Turn up heat to medium and stir as berries start to thaw. Bring to boil and cook about 2 minutes until sauce is thickened.  Remove from heat, stir in 2 more tablespoons Kirsch and let cool.

For the whipped cream: Using a hand-held electric mixer, whip the cream in a chilled bowl until it starts to thicken, then gradually beat in the sugar and vanilla until the mixture begins to hold its shape. Use whipped cream stabilizer if desired according to package directions.  (This will keep whipped cream longer.) Whip cream until it forms stiff peaks.

To assemble: Dust a plate with powdered sugar, and position the cake carefully in the center. Spread one cake layer with half of the cooled berry mixture and top with slightly less than half the whipped cream.

Place the second cake layer on top of the first. Spread the second cake layer with the remaining berries, then spread the remaining cream, saving some for decoration if desired.

Press grated chocolate on the cream and decorate the cake with the chocolate curls and whipped cream.  Add a few berries on the whipped cream. 

Refrigerate until serving. Serves 8

Nutritional Information per Serving
460 calories, 46g carbohydrate, 8g protein, 29g fat, 250mg cholesterol, 0g trans fat, 110mg sodium, 4g fiber


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