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ケーキ（ブルーベリーケーキ）｜HidaMari Cookingさんのレシピ書き起こし

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HidaMari Cooking

Number of Subscribers: 443.0万人
Number of View: 5.3億回
Number of Videos: 767本

Ingredients

whole egg : 2 pieces
sugar (for the dough) : 60g
薄力粉 : 60g
牛乳 : 20g
(A)Blueberry : 150g
(A) Sugar : 30g
(A)Lemon juice : 大さじ1
(B)Fresh cream : 200ml
(B) Sugar : 18g
ブルーベリー : 適量
ミント : 適量

Time required

70minutes

Procedure

1) make the dough 00:05
Place whole eggs in a bowl and mix with a hand mixer.
Add sugar (for the dough) and mix until it becomes white.
Sift in the flour and mix.
Mix a small amount of the dough and milk, add it back to the dough and mix with a rubber spatula.
2) bake 02:16
Pour the batter into the mold.
Bake in an oven preheated to 170 degrees for 25 minutes.
Remove from mold and let cool.
Once the dough has cooled, cut it into 3 equal parts.
3) make blueberry compote 03:37
Add (A) to the pot and mix with a rubber spatula.
Stir over medium heat.
Once the blueberries are soft, remove from heat.
Transfer to a container and remove from heat.
4) 挟む 04:38
生地にブルーベリーのコンポートをはさむ。
5) クリームを作る 05:14
氷水(分量外)にボウルを乗せて、(B)を入れて泡立て器で泡立てる。
6) 仕上げる 05:50
Cover the cake with whipped cream.
Whisk the fresh cream until stiff and separate out 80g.
Add the blueberry compote to the remaining cream and mix.
Pipe the blueberry cream and whipped cream onto the top of the cake.
Garnish with blueberries and mint to complete.

Point

・A 15cm round shape is used.
・Preheat the oven to 170 degrees.
・When adding blueberry compote to fresh cream, it is best to avoid adding pulp as much as possible.
・To finish, use a one-eyed nozzle to make a basket squeeze.