Blueberry buttercream cake

Ingredients for 1 servings:

• 250 g flour
• 100 g ground almonds
• 3 tbsp cornstarch
• 1 pinch of salt
• 1 packet of baking powder
• 200 g sugar
• 350 ml milk
• 4 tbsp sunflower oil, or other neutral
• Fat, for the shape
• Flour , for the shape
• 1 jar blueberries
• 250 g butter
• 2 packs of pudding powder, vanilla
• 250 ml milk
• 120 g powdered sugar
• 200 g white chocolate coating for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 45 minutes

Variant with a base without egg

Dough: Combine all dry ingredients, add the liquids, and mix well. Pour the dough into a greased and floured springform pan and bake at 180°C on the middle rack for about 45 minutes. The dough will produce a relatively firm cake base; if you like, you can also make a sponge cake base. Once the base has cooled, divide it once. Buttercream: It’s best to take the butter out of the refrigerator a few hours in advance so it can come to room temperature. Drain the blueberries from the jar, reserving the juice. Blend the blueberries until very fine. Mix the milk and 250 ml of the blueberry juice, reserving some of this to mix the custard powder with 3 tablespoons of sugar. Slowly bring the remaining milk mixture and sugar to a boil in a saucepan. Once the mixture has boiled, remove the pan from the heat and stir in the custard powder, whisking well. Bring back to a boil. Then stir the blueberry puree into the mixture. Allow to cool, covering with cling film to prevent a skin from forming. To make the buttercream, the butter and the blueberry custard cream must be the same temperature, otherwise the butter will curdle. Beat the butter until fluffy, then fold in 2/3 of the blueberry custard cream a spoonful at a time, setting the rest aside. Cover the bottom half of the cake layer with the buttercream (approx. 1/2 to 2/3 of the total amount) and gently press the second half of the cake layer on top. Place the buttercream in a piping bag and decorate the edge of the cake. To decorate the surface of the cake, slowly melt approx. 200g of white chocolate coating (I use a microwave on low wattage). Now spread the reserved blueberry custard cream and the white liquid chocolate coating in dollops over the cake and run a fork over the cake to create a marbled pattern. Use the remaining chocolate coating to paint small ornaments on cling film and refrigerate. Return the cake to the refrigerator for a short time to allow everything to set. Now decorate the cake with the buttercream and place the set ornaments on top. It tastes wonderfully fruity and not too sweet.