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Blueberry sour cream cake

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Ingredients for 1 servings:

  • 1 cake base (sponge cake)
  • 1 cup whipped cream
  • 3 cups sour cream
  • 2 sachets of cream powder (Paradise Cream Vanilla)
  • 2 jars of blueberries
  • 2 packs of cake glaze, red
  • ½ liter of blueberry juice
  • 2 tbsp sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 15 minutes

Place the blueberries in a sieve, let them drain, and collect the juice. Place a cake ring over the cake base. Beat the whipped cream, sour cream, and paradise cream with a mixer until stiff peaks form and spread on the cake base. Prepare the glaze with the sugar and juice according to the package instructions. Place the blueberries on top of the cream, spread the glaze over the top, and let it set in the refrigerator.

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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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