For the cake:
- 6 egg whites
- 6 egg yolks
- 180g sugar
- 180g cake flour
- 44g corn oil
- 60g milk
- 1 tablespoon vanilla extract
Blueberry sauce (small batch):
- 140g blueberries
- 5g cornstarch
- 6g lemon juice
- 27 g sugar
- 25 g water
Vanilla pastry cream:
- 200g milk
- 1 tsp Vanilla paste
- 1 tsp cardamom
- 60g sugar
- 2 egg yolks
- 10 g cornstarch
- 10 g all purpose flour
- A pinch salt
Frosting:
- 100g cream cheese
- 1 cup l 2 dl heavy cream
- 1/3 l 0,75 dl sugar
- 2-3 tbsp of the blueberry sauce
Directions
- Beat the egg whites and sugar until stiff peaks. Add the the remaining ingredients and beat on low until all combined. Pour the batter in a 16 cm in diameter pan. Bake on 150 c for 1 – 1,20 h.
- Combine all ingredients for the blueberry sauce, until jam texture and refrigerate.
- For the vanilla pastry cream, warm upp milk, vanilla paste and cardamom on low heat.
- Meanwhile vigorously whisk the yolks, sugar, cornstarch , all purpose flour until pale and fluffy.
- Add the warm milk to the egg mixture one 1/4 cup at a time.
- Transfer back to the stove and whisk on low heat until smooth pastry texture. Pour in a bowl and refrigerate.
- Combine all ingredients for the frosting and whip with an electric whisk until fluffy and smooth.