Delicious Blueberry Biscuit Cake Recipe

Start by beating the eggs with the sugar and vanilla extract until the mixture becomes light and fluffy. This step is crucial for achieving a light texture.

Once mixed, gently fold in the sifted flour. Be careful not to deflate the mixture. Then, add the blueberry puree and vegetable oil into the batter, mixing until it is smooth and airy.

Pour the batter into a baking pan with a diameter of 18–20 cm (about 7–8 inches). Bake in a preheated oven at 170°C (340°F) for approximately 40-45 minutes in the upper-lower heat mode.

Allow the biscuit to cool, preferably refrigerating it overnight to make slicing easier.

Once cooled, cut the cake into three even layers.

In a mixing bowl, combine the 33% cream, cream cheese or mascarpone, powdered sugar, blueberry puree, and vanilla sugar.

Using a mixer on medium speed, whip all the ingredients together until you achieve a light and creamy texture.

To make the ganache, melt the white chocolate in a water bath. Ensure that it does not burn.

Once melted, add in the soft butter and mix well. Gradually incorporate the cream and blueberry puree, ensuring everything is well combined.

Chill the ganache in the refrigerator for about 1 to 1.5 hours until it thickens. Once set, whip it again with a mixer to lighten its texture.

On the first layer of the cooled biscuit, soak it with some milk. Spread an even layer of the cream mixture over it.

Place the second layer of biscuit on top and soak it with milk as well, then spread the ganache on this layer.

For the top layer, spread a thin layer of the reserved cream. Wrap the assembled cake in acetate film and refrigerate it overnight.

You can decorate the cake with any cream or ganache of your choice, showcasing your creativity. Enjoy the deliciousness of this cake!