Topsy turvy CAKE WITH WILD BLUEBERRIES

On the off chance that obviously, they are planned to be matured with no guarantees, they likewise uphold cooking. These wild blueberries will make the best sticks. Me, I like to utilize them in cakes where they bring a little tart note. Here, regardless of whether the cake isn’t appallingly tasteful, it is horribly … tasty. I can just welcome you to acknowledge it.

Topsy turvy blueberry cake enhanced sugar

For the blueberries

500 gr of wild blueberries – 1/2 bundle of mint – 2 limes – a couple of agastache leaves (anise) – 50 gr of caster sugar

             Wash the blueberries and spices. Dry them.

             Finely cleave the spices and mesh the lemon zing

             Mix together the sugar, spices and zing/

             Mix this enhanced sugar with the blueberries. Film and put aside 60 minutes.

For the mixture

100 gr of flour – 50 gr of cooked almond powder – 100 gr of caster sugar – 1/2 sachet of preparing powder – 150 gr of spread – 3 eggs

             In the bowl of the food processor, pour the eggs and the caster sugar. Speed until the blend significantly increases in volume. Pour the flour and the preparing powder in downpour.

             Finish with the liquefied spread and hazelnuts.

For dressage

             Generously margarine a springform dish. Empty the blueberries into the lower part of the form.

             Then pour the mixture.

             Bake in a preheated broiler at 180 ° C for 35 minutes.

             Unmold while hot.

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