Cake with whipped cream and blueberry jam

Name: Cake with whipped cream and blueberry jam - Marta J.
Ingredients: For the base: 5 eggs; 3 tablespoons of water; 3 tablespoons of oil; 2 tablespoons of cocoa; 8 tablespoons of sugar; 8 tablespoons of flour; 1 packet of baking powder. For the cream: 400 ml of whipped cream; 4 tablespoons of blueberry jam; 100 ml of whipped cream for decoration; water; sugar; and rum essence for soaking.

Dessert - Cake with whipped cream and blueberry jam by Marta J. - Recipia

Blueberry Jam and Whipped Cream Cake: a simple and quick delicacy, perfect for any occasion Who doesn't love a fluffy cake that's easy to make and brings a smile to the faces of loved ones? The blueberry jam and whipped cream cake is just what you need to impress without too much effort. This recipe is not only simple but also brings a delicious taste, thanks to the combination of whipped cream and blueberry jam. I invite you to discover step by step how to prepare this wonder, and I will be with you with useful tips, tricks, and information about the ingredients. Preparation time: 20 minutes Baking time: 30 minutes Total time: 50 minutes Number of servings: 8 Ingredients For the base: - 5 eggs - 3 tablespoons water - 3 tablespoons oil - 2 tablespoons cocoa - 8 tablespoons sugar - 8 tablespoons flour - 1 packet baking powder For the cream: - 400 ml whipped cream - 4 tablespoons blueberry jam - 100 ml whipped cream for decoration For the syrup: - water, sugar, and rum essence to taste A brief history Jam cakes are a delight found in many culinary cultures. The use of fruit jam adds not only flavor but also a touch of moisture, making the base soft and tasty. Blueberries, with their sweet and sour flavor, have been appreciated for centuries for their nutritional benefits and refined taste. Whether consumed fresh or in jam form, blueberries are an excellent choice for any dessert. Preparing the base 1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential that no yolk remains in the whites, as this will affect the ability to form a well-beaten foam. 2. Beating the egg whites: In a large bowl, add a pinch of salt over the egg whites. Use an electric mixer and beat until foamy. Gradually add the sugar and continue mixing until you achieve a stiff and glossy foam. 3. Adding wet ingredients: Gradually incorporate the water and oil, then add the yolks one by one, gently mixing with a spatula after each addition. 4. Incorporating dry ingredients: In a separate bowl, combine the flour, cocoa, and baking powder. Sift the dry ingredients and gradually incorporate them into the egg mixture, being careful to use gentle movements to avoid losing air from the mixture. 5. Baking the base: Pour the mixture into a baking pan lined with parchment paper. Bake in a preheated oven at 180°C (medium heat) for about 30 minutes or until it passes the toothpick test. Allow the base to cool completely. Preparing the cream 1. Beating the whipped cream: In a cold bowl, whip the 400 ml of cream until it becomes firm. It is important to ensure that both the bowl and the cream are very cold to achieve a good consistency. 2. Adding the jam: Once the cream is whipped, add the 4 tablespoons of blueberry jam and gently mix with a spatula. This mixture will bring a delicious taste and a beautiful color to your cream. Assembling the cake 1. Preparing the syrup: In a small saucepan, combine water with sugar to taste and a few drops of rum essence. Boil until the sugar completely dissolves and the syrup becomes slightly viscous. 2. Soaking the base: Once the base has cooled, use a brush to evenly soak it with the prepared syrup. This step adds moisture and an extra layer of flavor. 3. Applying the cream: Spread the whipped cream and jam mixture evenly over the soaked base. You can save some whipped cream for decoration on top. 4. Portioning: Cut the cake into equal pieces and decorate each portion with a dollop of whipped cream. This detail not only looks good but also adds to the flavor. Serving and variations The blueberry jam and whipped cream cake can be served simply, but you can also add some fresh berries, such as blueberries or raspberries, for a more attractive appearance. Additionally, you can experiment with other types of jam, such as strawberry or peach, to achieve different flavors. Useful tips - Ensure that all ingredients are at room temperature, especially the eggs, for a homogeneous mixture. - To avoid cutting into the base during assembly, you can use a strip of paper to delineate the edge of the cake. - If you want to add extra flavor, you can incorporate a bit of vanilla or almond essence into the whipped cream. Nutritional information This cake is an excellent choice for a dessert, with a moderate calorie content of about 250 kcal per serving. The whipped cream adds healthy fats, while the blueberry jam contributes fiber and antioxidants, benefiting health. Frequently asked questions 1. Can I use other types of jam? Yes, you can experiment with different jams, and each variation will offer a unique flavor. 2. How can I store the cake? Keep the cake in an airtight container in the refrigerator, where it will stay fresh for 3-4 days. 3. Is it possible to use plant-based whipped cream? Absolutely! Plant-based whipped cream is an excellent alternative for those following a vegan diet. In conclusion, the blueberry jam and whipped cream cake is not only easy to prepare but also versatile and delicious. Whether you serve it at a party, a birthday, or simply as a personal treat, this recipe will surely become one of your favorites. Enjoy!

Cake with whipped cream and blueberry jam

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