blueberry cake

Every Saturday we publish the recipe of our former colleague Ivan Fischer on our website This is not a novelty, but an electronic reprint of the culinary corner published by Primorski dnevnik from late spring 2007 to autumn 2011. Both the originality of the recipes and the thoughts that accompany their publication fully maintain their relevance and message, and the online publication at the same time allows their rapid transfer to the electronic or paper archive of home cooking.

Happy reading!

blueberry cake

As you know, I’m still quite limited when it comes to desserts and leave the kitchen to my wife, who still knows her stuff very well. But still I don’t like dry sweets, except for some biscuits and I don’t like them too sweet, I like wraps, creams, tarts and the like. Probably my main fault with real confectionery is that I never follow the recipe and amounts written by people smarter than me. Last time I checked the internet I came across this cake that didn’t grow on my zelnik, but I’ll try to make it soon, mainly because it’s still quite easy and tasty must be, but certainly not for those who may have line problems.

So for the blueberry pie we need:

for biscuit:

6 eggs

180 grams of sugar

3 tablespoons oil

180 grams of flour

for cream:

750 grams of mascarpone

60 grams of sugar

4 dl sweet cream

150 g coconut flour

for the blueberry filling:

blueberry jam

spoons of rum or blueberry liqueur

a cup of fresh blueberries

for humidification:

blueberry juice

Rum or blueberry liqueur

to prove:

2 tablespoons blueberry jam


half a lemon

The biscuit can be baked in one or three trays. If we bake it in one, we need a suitable knife to cut it into three waffles. They sell a device that cuts the cookie with wire, which would make your job easier and ensure success. So we beat whole eggs with sugar so that they foam a lot and rise; Add 3 tablespoons oil, mix with a mixer on the lowest setting. Then slowly and carefully mix the sifted flour, you can also add a little baking powder. Pour the dough into a 26 cm wide model, the bottom of which is already lined with baking paper, and place in an oven preheated to 160 degrees for about 12 minutes. Of course, if the dough is baked in three meals, the ingredients must be divided into three parts (2 eggs, 60 g sugar, 1 tablespoon oil, 60 g flour).

When the dough is baked, let it cool.

For the cream, mix the mascarpone and sugar and mix in the hard whipped cream and 100 g coconut flour. Moisten the first leaf with blueberry juice to which we added some rum or liqueur.

Spread with blueberry jam, which is previously heated, and then sprinkle with blueberries. Place a second sheet of sponge cake on top, moisten and spread with a little less than half of the cream. Place the third waffle on top and spread with the remaining cream.

For the topping, mix the jam with the lemon juice. If there are larger chunks of blueberries in the jam, use an immersion blender to puree them. If we have a bag we fill it with this topping and draw lines across the cake, if we don’t have one we take a plain plastic bag and cut off a corner of it and make such lines.

Enjoy your meal!

Ivan Fisher


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