John Myers
Milka Blueberry Cake
The perfect milka blueberry cake recipe with a picture and simple step-by-step instructions.
- 4 Eggs
- 150 g Sugar
- 2 tbsp Lukewarm water
- 200 g Flour
- 1 packet Baking powder
- 100 g Cream
- 200 g Chocolate white Milka
- 500 g Mascarpone
- 1 glass Blueberry-Thyme jam see my cookbook)
- 1 packet Instant gelatin
- Separate eggs. Beat the egg yolks with the water until frothy and gradually stir in 100g of the sugar. Then stir until a light yellow cream has formed. Beat the egg white until stiff and stir in the rest of the sugar while still beating.
- Pile the egg whites on top of the egg yolk mixture, mix flour with baking powder and sieve on top of the egg whites. Carefully fold everything into the egg yolk cream with a whisk. Pour the dough into a springform pan lined with baking paper and bake in the preheated oven at 200 degrees for about 30 minutes. to bake.
- Carefully heat the cream with the broken chocolate in a saucepan while stirring until the chocolate melts. Then stir everything until smooth and let it cool down a little. Add the mascapone tablespoon at a time and mix well with the mixer. Add the instant gelatine to the chocolate mass while stirring.
- Cut the cake base once. Cover the lower half with a cake ring, spread the jam and spread half of the cream over it. Put on the 2nd base, put the rest of the cream on top. Put the cake in the refrigerator for a few hours.
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