How To Cook Cake With Candied Blueberries And Icing With Cream Cheese - Recipe

Author: Marko Balašević Time for reading: ~2 minutes Last Updated: August 08, 2022

How To Cook Cake With Candied Blueberries And Icing With Cream Cheese - Recipe

Learn how to cook "Cake with candied blueberries and icing with cream cheese". Delicious recipe.

Required products :

Fruits:

3 teaspoons dried fruit
6 tablespoons water or brandy

for marshes:

12 tablespoons unsalted soft butter
1 1/2 teaspoons crystal sugar
1 1/2 tablespoons baking powder
3/4 teaspoons table salt
1/2 teaspoon grated orange peel
3/4 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/8 teaspoon grated nutmeg
3 large eggs
2 3/4 tea cup self-swelling flour
3/4 tea cups of fresh milk
1 1/2 teaspoons pecans or walnuts
brandy, rum or other liqueur of your choice for syruping

For cream:

1 teaspoon unsalted cream cheese
1/2 cup crystal sugar
1 teaspoon confectionery cream

For decoration:

1/2 teaspoon water
3/4 teaspoon sugar
1/2 cup fresh or frozen cranberries

Method of preparation:

Prepare the fruit for your cake by soaking it in a bowl of water or liqueur. Leave on overnight, and if you don't want to wait, put them in the microwave for 1 minute, then cover and leave for 1 hour.

Preheat the oven to 180 degrees and prepare two cake tins with a falling bottom with a diameter of 16 cm.

In a bowl, beat the butter with the sugar, salt, baking powder and spices. Add the eggs one by one, beating the previous one before each one to absorb the mixture well. Add the milk and gradually add the flour to get a smooth homogeneous mixture. Add the squeezed fruit and crushed nuts.

Divide the dough into four equal parts and bake 4 loaves separately. Bake each for 25-30 minutes, checking with a stick if it is ready. When there is no dough left on the stick, then the loaf is baked perfectly.

Allow to cool for 5 minutes in the mold, then transfer to a wire rack.
Slightly syrup the finished cake with brandy or other liqueur of your choice. Allow to cool completely while the others bake. Do the same with the next two swamps.

For the glaze: Beat the cream cheese and sugar until fluffy. Add the cream and beat until stiff peaks form.

Assemble the cake by alternating breadcrumbs and cream and finish with a generous amount of icing on top. Refrigerate overnight.

The day before serving the cake, prepare the fruit for decoration. Heat the water in a small saucepan and add the sugar. Beat until all the crystals dissolve and remove from the heat.
Put the blueberries in the syrup, cover and refrigerate for 8 hours.
Strain the blueberries through a sieve and roll them in sugar. Arrange on baking paper and allow to dry for 1-2 hours.

Before serving, garnish the cake with candied blueberries, if desired, add nuts or dried fruit.

Serve the cake to your guests and enjoy the fragrant spices and Christmas aroma, and if you have any of it left (which we doubt), you can put it away and store it in the refrigerator, covered with a lid, for at least a few days.

How To Cook Cake With Candied Blueberries And Icing With Cream Cheese - Recipe

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