Blueberry – Whipped Cream Layer Cake

®This is a RAS signature Recipe©

A lovely festive cake, with soft and airy Sponge cake, layered with whipped cream and Blueberries!

Total time is not inclusive of – chilling and cooling the baked cake.

The Recipe Intro↓ has more information, related links  as well as the Recipe Video. If you’d like to check it out.

♦Prep time:45min ♦Cook time:35min ♦Yield: 2 kg four-layer (9 inch round) cake. .

You can strike through ingredients, as you prep them, by clicking on the ingredient.

 ‘Light as Air’ Sponge Cake, Video and recipe is  here.

Ingredients:

Lightest Sponge Cake for Layered Cakes (Recipe above)		1 Recipe
Chilled Heavy Whipping Cream (35%-40% Butterfat content)		1 liter
Unflavoured gelatin		1 1/2 Tbsp
Icing sugar (Confectioners Sugar) You can add a bit more if you like the cream sweeter.		1/2-3/4 cup
Fresh Blueberries		1- 1/2 cups
Blueberry crush or Blueberry syrup of choice		3/4-1 cup

This recipe makes a 2 kg four-layer (9 inch round) cake. You can halve the recipe and use 5″ cake pans to make a smaller cake.

Method:

Preparation:

1. First, read through and prepare the sponge cake layers and allow to cool. Recipe here.
2. Before you begin, place a Large steel bowl, as well as your wire whisk in the freezer for 15-20 minutes (for whipping the cream). (If you live in a very cold climate or are working in air-conditioned spaces, this is not required).

Make the whipped cream : 

1.  In a small cup/bowl, combine gelatin and cool water. Let stand briefly until thickened.
2. Microwave just until the gelatin dissolves (about 30 s -1 m) OR melt on low heat in a saucepan.
3. Cool for 3 minutes.
4. Then, stir in ½ cup of the chilled cream and allow to cool off COMPLETELY in the fridge; about 5 minutes (do not allow to set into jelly- it should thicken but remain pourable).
5. Take out the cold mixing bowl and whisk from the freezer. To this, add the remaining chilled cream + the icing sugar and Whip until slightly thick.  (Start on slow speed to avoid sugar dust).
6. While slowly beating, add the Gelatin-Cream mixture (start on low speed slowly increasing to prevent kitchen splatter!)
7. Whip at high speed until stiff.  (Once soft peaks start forming you will need to watch carefully. Do not walk away! You might even want to whisk by hand to finish off.  Stop when you achieve the correct consistency OR you will make butter not whipped cream!!!) Refrigerate, covered with cling wrap – till ready to use.

On to the Cake:

1. Once the Baked Sponge cake has cooled completely,  use a sharp knife to go around the edge of the pans to release the cake onto flat plates. Slice each cake into two using a broad serrated knife. (I find the plastic serrated cake knife you get along with birthday cakes works well for this purpose if you don’t have a professional one.)
2. Chop up more than half of the fresh blueberries using a mini processor or by hand. (Reserve the rest plain for the topping on the top of the cake or to leave whole in the filling(optional)).
3. Add the chopped blueberries into some of the chilled whipped cream. About 1 1/2 cup. The rest should be kept plain for external frosting.
4. Spread a thin layer of this blueberry cream topping on the bottom cake slice. Follow this with a thin layer of the Blueberry crush or syrup. Repeat this with the next two layers of cake.
5. Then place the top-most layer of cake and start to frost the top and sides with the remaining (plain) whipped cream. Using plastic (smooth or ridge-edged) cake decorators, go around the sides and an offset spatula to smoothen the top of the cake..
6. Decorate with some piped whip cream and some of the reserved fresh blueberries. 
7. Chill the cake till the cream is set firm.
8. Enjoy your Blueberry – Whipped Cream Layer Cake

Blueberry – Whipped Cream Layer Cake

 

Notes:

• Blueberry Crush or Blueberry Syrup may be used here, to taste. I simply used a Blueberry Sundae syrup, but you could even use Blueberry jam, which is loosened with light syrup. My cake recipe does not use additional sugar syrup for brushing the sponge cake.
• Make sure your bowl, whisk, and whipping cream are chilled before making the whipped cream or it simply will not get peaks. If you live in a humid climate and the temperature rises drastically when you take out the utensils from the freezer it’s better to place the mixing bowl in a basin of ice and cold water to ensure the cream gets whipped!
• If you are planning to serve your cake the next day, I would bake the cake the day before and refrigerate, then whip the cream and add the topping on the day of serving to prevent the cream from melting. Although my cream has lasted without issue overnight! Never leave the cream to whisk in the bowl to answer the phone or anything as you will risk the chance of making butter by over-beating it; Keep close watch!
• You must keep the decorated cake – chilled till serving and also chill the leftover cake in airtight Cake Boxes/Keepers. Sponge and whipped cream will easily absorb any odd odors from the fridge.

Key Ingredients: Sponge Cake Base (recipe provided), Whipping cream, Sugar, Fresh Blueberries, Blueberry syrup.

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