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Sponge cake with blueberries and white chocolate

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Ingredients for 1 servings:

  • 150 g white chocolate, chopped, melted
  • 300 g blueberries
  • 250 g butter, soft
  • 150 g sugar
  • 1 bag of vanilla sugar
  • 5 eggs
  • 400 g flour, sifted
  • 1 bag of baking powder
  • 125 ml milk
  • 150 g white chocolate, chopped, melted
  • Fat for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Beat the butter, sugar, and vanilla sugar for about 10 minutes until creamy. Beat in the eggs, one at a time. Stir in 150g of melted chocolate. Sift the flour and baking powder together, then stir in alternately with the milk. Fold in the berries. Pour into a greased pan and bake at 175°C for 50-60 minutes. Let cool and then cover with the remaining melted chocolate.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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