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16 Buttermilk Cakes: Juicy sweets

Photo: RFF
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  1. Fruity Buttermilk Crunchy Pie
  2. Quick lemon poppy cupcakes
  3. Banana bread
  4. Pear-Helene cake
  5. Tangerines and marzipan cake
  6. Sunken apricot blueberry pie from the tin
  7. Multi-fruit cake from the plate
  8. Daim Banana Muffins
  9. Buttermilk worm
  10. Buttermilk, apple and cup cake
  11. Apricot gugelhupf with lemon pouring
  12. Currant Buttermilk Pie
  13. Apple and poppy seed pound cake
  14. Light buttermilk cake with mixed berries
  15. Buttermilk cake with plum jam and brittle sprinkles
  16. Blueberry buttermilk cake with marzipan sprinkles

Cake recipes

Not only pure, but also to refine small cupcakes a pleasure. From sheet metal, muffin or as a yeast cake - buttermilk cakes are a great idea when it comes to casual light treats.

Especially popular in summer - buttermilk cake. Thanks to its refreshing taste, the thick, slightly creamy drink gives any sweet juiciness the necessary acidity. The great thing: Buttermilk is wonderfully healthy! With 35 kcal per 100 ml, it not only has half as many calories as whole milk, with 1% fat, it is also lower in fat than the rich alternative.

The classic buttermilk cake: a buttermilk cake from the tin. At least as delicious: a fruity buttermilk crunchy cake and fine poppy seed lemon cupcakes. Our favorite combination: buttermilk and fruit. Whether apricots, raspberries or plums - the cheeky fruits go perfectly with the fresh aroma of our buttermilk cakes. Get out in the summer sun and enjoy!

Fruity Buttermilk Crunchy Pie

Ingredients (12 pieces)

150 g butter, 100 g muesli, 50 g cornflakes, 3 tbsp + 50 + 1 tsp sugar, 50 g coconut, 10 sheets gelatine, 250 g buttermilk, 250 g condensed milk, 300 ml peach nectar, 3 nectarines, 300 g greek cream yoghurt, baking paper, Oil for the mold

preparation

1. Melt butter, mix well with cereal, cornflakes, 3 tablespoons of sugar and grated coconut. Add 3-4 tbsp of the mixture between 2 layers of baking paper. Roll out about 7 mm thick with a dough roll and put in cold. Brush the bottom of a springform pan (24 cm Ø) thinly with oil. Distribute remaining crumb mass on the ground and press to a uniform ground. Approximately Refrigerate for 30 minutes.

2. Soak gelatine in cold water. Bring buttermilk, condensed milk, peach nectar and 50 g of sugar to a boil while stirring. Pour the mixture into a bowl, allow to cool for about 5 minutes, squeeze out 9 sheets of gelatine and dissolve in it. Leave the mixture to cool for approx. 30 minutes.

3. Wash and halve 2 nectarines and remove stones. Cut nectarine halves into small pieces, puree and mix with 1 teaspoon of sugar. Express 1 sheet of gelatine, dissolve and mix with the nectarine puree. Approximately Refrigerate for 10 minutes.

4. Mix the yoghurt. When the cream starts to gel, fold in yoghurt. Approximately Add half of the cream to the springform. Spread half of the puree on it and fold in with a fork. Add remaining cream and remaining puree and marinade with a fork. Approximately Refrigerate for 4 hours.

5. Remove the baking paper from the cereal crisp, break the crisp into coarse pieces. Wash remaining nectarine, halve, remove stone and cut nectarine halves into slices. Remove the cake from the mold, decorate with nectarines and crunchy.

Quick lemon poppy cupcakes

Ingredients (12 pieces)

2 organic lemons, 450 g soft butter, 1 packet vanillin sugar, 200 g sugar, 175 g ready-to-bake poppy seed filling, 5 eggs, 400 g flour, 1 packet baking powder, 150 ml buttermilk, 175 g powdered sugar, 200 g double-cream cheese, 1 tablespoon poppy seeds, 12 paper baking cups

preparation

1. Wash lemons, rub dry and peel peel in zests. Mix 250 g of butter, vanillin sugar, sugar, half of the lemon zest and poppy seeds with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the flour and baking powder and mix with the milk alternately. Lay the troughs of a muffin tray (12 troughs) with baking tins. Spread the dough into the pans and bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 15-20 minutes. Remove and allow to cool on a wire rack.

2. For frosting, whip up 200 g of butter and powdered sugar with the whisk of the hand mixer until creamy, stir in cream cheese. Fill the frosting into a piping bag with a large star spout. On each muffin from the outside to the middle squirt a rose blossom. Decorate with the remaining lemon zest and sprinkle with poppy seeds.

Banana bread

Ingredients (15 slices)

100 g walnut kernels, 4 very ripe bananas, 250 g flour, 1 packet vanillin sugar, 1 1/2 teaspoon baking powder, salt, 175 g brown sugar, 2 eggs, 100 ml oil, 100 ml buttermilk, possibly powdered sugar for dusting, Fat and flour for the mold

preparation

1. Chop nuts roughly. Crush bananas with a fork. Mix flour, vanillin sugar, baking powder and salt in a bowl. Gradually add the bananas, sugar, eggs, oil and buttermilk and mix with the whisk of the hand mixer to a smooth dough. Stir in nuts.

2. Fill the dough into a greased and flour-filled box (about 11 x 30 cm) and smooth it out. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 50-55 minutes (bar sample). Take the cake out of the oven, allow to cool and then tumble off after about 20 minutes. Allow the cake to cool on a wire rack. Possibly dust with powdered sugar.

Pear-Helene cake

Ingredients (15 pieces)

3 pears (approx. 200 g each), 100 ml pear syrup, 3 tablespoons orange liqueur, 3 1/2 teaspoon cinnamon powder, 300 g + 1 tbsp flour, 200 g brown sugar, 50 g + 1 tbsp cocoa powder, 1 1/2 tsp baking powder, 1 teaspoon soda, 2 eggs, 375 g buttermilk, 175 ml sunflower oil, 25 g white chocolate, fat and flour for the mold

preparation

1. Wash the pears, rub dry and cut in half. Use a melon cutter to remove the core housing. Boil 500 ml of water, pear syrup, liqueur and 1 teaspoon of cinnamon in a large saucepan. Place the pears with the cut surface facing downwards in the hot sauce, cover and simmer gently over medium heat for 25-30 minutes. Carefully remove the pears and allow to cool.

2. Pour 300 g flour, sugar, 50 g cocoa, baking powder, 2 teaspoons cinnamon and soda into a mixing bowl and mix. Add eggs, buttermilk and oil to the flour mixture and mix with the whisk of the hand mixer. Fill the dough into a greased, flour-dusted tin box (about 11 x 30 cm, about 1.75 liters in volume).

3. Mix 1 tbsp flour, 1/2 tsp cinnamon and 1 tbsp cocoa in a bowl. Turn the halves of the pear into it and press almost completely into the dough. Bake in preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) about 1 hour. Remove and allow to cool on a wire rack.

4. Chop the chocolate roughly and melt over a warm water bath. Carefully remove the cake from the mold and place on a plate. Decorate with chocolate.

Tangerines and marzipan cake

Ingredients (12 pieces)

100 g marzipan raw meal, 500 g flour, 325 g sugar, 300 g butter, 35 g planed almonds, 2 teaspoons baking powder, 50 g delicate oatmeal, 125 g buttermilk, 1 packet vanillin sugar, 3 eggs, 50 g sour cream, 2 Tins (à 315 ml) Mandarins, powdered sugar for dusting, fat and flour for the mold, possibly aluminum foil

preparation

1. Pluck marzipan small. Mix 250 g of flour and 125 g of sugar. Add 150 g of butter in little flakes, marzipan and almonds, and quickly use the whisk of the hand mixer to sprinkle with crumble. Chill the crumble. Pour tangerines into a sieve and drain.

2. Mix 250 g of flour and baking powder.150 g butter, 200 g sugar, oatmeal, buttermilk and vanillin sugar with the whisk of the hand mixer until creamy. Stir eggs and sour cream one after the other. Put the dough in a greased, flour-sprung springform (24 x 24 cm). Spread mandarins on top and press lightly. Sprinkle with sprinkles. Bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for approx. 50 minutes. If necessary, cover with foil about 10 minutes before the end of the baking time.

3. Take out the cake, let cool in the mold for about 30 minutes, remove from the mold and leave to cool on a wire rack. Dust cake with powdered sugar and cut into pieces.

Sunken apricot blueberry pie from the tin

Ingredients (24 pieces)

350 g apricots, 200 g butter, 100 g sugar, 1 packet vanillin sugar, 1 pinch of grated lemon peel, 5 eggs, 100 g buttermilk, 300 g spelled flour, salt, 125 g cornstarch, 1 packet baking soda, 200 g blueberries, fat for form

preparation

1. Wash apricots, quarter and stone. Mix the fat, sugar, vanillin sugar, lemon peel and eggs creamy with the whisk of the hand mixer. Stir in buttermilk. Mix flour, salt, starch and baking powder and stir in portions under the egg-sugar mixture.

2. Wash blueberries, pat dry. Put the dough on the greased pan of the oven (36 x 41 cm, 3.5 cm deep) and smooth it out. Spread apricots and blueberries on top and press in. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 25-30 minutes (bar sample). Remove the cake from the oven and allow to cool.

Multi-fruit cake from the plate

Ingredients (15 pieces)

2 organic limes, 230 g sugar, 250 g sugar, 1 packet vanillin sugar, 4 eggs, 350 g flour, 1 packet baking soda, 75 ml buttermilk, 2 August apples, 4 summer plums, 100 g gooseberries, powdered sugar for dusting, baking paper

preparation

1. Wash limes and rub dry. Rub off the peel of 1 lime and mix with 30 g of sugar. Halve lime, squeeze juice. Cut 1 lime into thin slices. Mix lime zest and juice, fat, 200 g sugar and vanillin sugar with the whisk of the hand mixer until creamy. Gradually stir in the eggs. Mix the flour and baking powder and mix with the buttermilk alternately under the egg mass. Place on a baking sheet lined with baking paper (about 25 x 30 cm) and smooth.

2. Wash and drain apples, prunes and gooseberries. Quarter the apples, remove the core casing. Cut quarters into columns. Halve plums, stone and cut into slices. Clean gooseberries. Spread the fruit and lime slices in strips on the dough and sprinkle with lime sugar. In the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) bake for about 35 minutes. Take out, cool. Before serving, sprinkle with powdered sugar.

Daim Banana Muffins

Ingredients (12 pieces)

50 + 4 bar of butter and almond caramel with chocolate, 250 g of flour, 175 g of sugar, 1 pinch of salt, 2 sachets of vanillin sugar, 1 sachet of soda, 2 eggs, 75 ml of oil, 200 ml of buttermilk, 2 bananas (approx. 250 g), 250 g of whipped cream, 12 paper baking cups

preparation

1. Lay the troughs of a muffin sheet with paper cups. Chop 50 g caramel. Mix flour, sugar, salt, 1 packet of vanillin sugar and soda. Place eggs, oil and buttermilk in a mixing bowl and stir well with the whisk of the mixer.

2. Add the flour mixture, stir well. Dice the banana pulp (about 160 g), then carefully lift the chopped caramel under the dough.

3. Distribute the dough evenly in the paper cups. Bake in a preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) on a medium rail for 20-25 minutes. Remove from the oven and let cool on a wire rack.

4. Beat the cream until stiff, pour in remaining vanillin sugar. Chop remaining caramel bars. Lift muffins with the paper cups out of the hollows. Serve with a dash of whipped cream and chopped caramel.

Buttermilk worm

Ingredients (40 pieces)

180 g butter, 375 g buttermilk, 125 g + 4 tbsp sugar, 1 1/2 cube (à 42 g) yeast, 750 g spelled flour, salt, 3 eggs, 2 packs (à 250 g) poppy seed ready to bake, 200 g almond sticks, 1/2 teaspoon cinnamon powder, flour for the work surface, grease and flour for the baking tray, possibly aluminum foil

preparation

1. Melt 75 g butter. Add buttermilk and warm lukewarm. Measure 50 ml, stir with 50 g sugar and yeast until smooth. Put the flour in a bowl and press a bowl in the middle. Pour the yeast milk into the middle and mix with some flour from the edge. Thinly cover with flour and cover, let it rest for about 15 minutes.

2. Add 75 g of sugar, 1 pinch of salt, 1 egg and the remainder of the buttermilk mixture to the flour and knead all ingredients to a smooth dough. Cover in a warm place for 45-60 minutes. Mix poppy seed and 2 eggs. Melt 75 g butter. Roast almond sticks in a frying pan without fat. Remove and allow to cool.

3. Knead yeast dough briefly and roll out on the floured surface (about 40 x 70 cm). Bisect the dough. Spread the liquid butter on a half of the dough. Mix 4 tbsp sugar and cinnamon. First sugar-cinnamon, then sprinkle the almond sticks on the buttered half of the dough. Roll up the dough from the long side and cut into 2-3 cm wide slices. Brush the other half of the dough with the poppy seed mixture. Also roll up and cut into slugs.

4. Alternately place the screws on a greased and floured baking tray (32 x 29 cm). Cover the slugs in a warm place for approx. 20 minutes, covered. Spread 30 g of butter in little flakes on the cake and bake in the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for 20-25 minutes. Cover the surface with aluminum foil after approx. 15 minutes. Remove the tin from the oven, allow to cool and serve lukewarm or cold. It tastes of whipped cream.

Buttermilk, apple and cup cake

Ingredients (24 pieces)

14 caramel sweets (about 12 g each), 250 g butter, 1 pinch of salt, 1 packet vanillin sugar, 1 cup (about 235 g) sugar, 5 eggs, 2 1/2 cups (à 160 g) flour, 1 packet of baking powder, 1 bag (100 g) ground almonds (without skin), 1 cup (268 g) buttermilk, 5 apples (à 160 g), 2-3 tablespoon apricot jam, fat and flour for the fat pan, possibly Powdered sugar for dusting, possibly crème fraîche for serving

preparation

1. Halve sweets. Add the fat, salt, vanillin sugar and sugar to a mixing bowl, stir creamy with the whisk of the hand mixer. Stir in eggs one at a time. Mix the flour, baking powder and almonds, stir in alternately with the buttermilk.

2. Place the dough in a greased, flour-dusted frying pan (32 x 39 cm). Smooth out. Wash apples thoroughly, stick out the core with an apple cutter. Cut each apple into 4 thick rings.

3. Place the apple rings tightly evenly on the dough. Maybe cut some apple rings in half and put them on the edge. Distribute sweets into the apple holes. Cake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) Bake for 35-40 minutes.

4. Heat the jam, pass through a sieve. Take the cake out of the oven, put it on a wire rack, sprinkle apple rings with jam. Dust with icing sugar at will. Cut cake into pieces. It tastes a dollop of creme fraiche.

Apricot gugelhupf with lemon pouring

Ingredients (18 pieces)

200 g apricots, 5 tbsp pistachio nuts, 250 g butter, 400 g sugar, 2 sachets vanillin sugar, 6 eggs, 250 ml buttermilk, 500 g flour, pinch of salt, 1 packet of baking powder, 1 organic lemon, 200 g powdered sugar, fat and flour for the mold

preparation

1. Wash the apricots, drain well, halve and remove the stones. Cut the apricot halves into small cubes. Chop pistachios. Gugelhupfform (3 liters content) grease and dust with flour.

2. Cream butter, sugar, vanillin sugar and eggs with the whisk of the mixer. Add buttermilk and mix. Mix flour, salt and baking powder and stir in portions under the egg-sugar mixture. Put half of the dough in the mold. Add the remaining dough of apricots and pistachios, except 1 tbsp. Add to the shape and smooth. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 1 hour and 10 minutes. Remove the cake and let it cool for about 30 minutes. Then pounce on a cake plate and let cool.

3. Wash the lemon, rub dry and rub the skin. Halve lemon, squeeze juice. Mix the icing sugar, half of the lemon zest and 3 tablespoons of lemon juice in a thick sauce, pour onto the cake and let it run down gently. Decorate with the remaining pistachios and lemon zest.

Currant Buttermilk Pie

Ingredients (12 pieces)

2 cups (200 g each) buttermilk, 150 g soft butter, 1 1/2 cups (about 300 g) sugar, 1 pinch of salt, 3 eggs, 1 cup (about 150 g) flour, 2 teaspoons baking powder, 225 g red currants, 8 sheets of gelatine, 250 g of quark, 200 g of whipped cream, 3 tablespoons of redcurrant jelly, 50 g of whole milk chocolate, fat and flour for the mold

preparation

1. Pour 1 cup of buttermilk into a container. Wash out the cups, dry and use to measure the ingredients. Beat fat, 1 cup of sugar and salt until creamy. Stir eggs into each other well. Mix flour and baking powder and stir in with 1/2 cup of buttermilk. Put the dough in a greased, flour-sprung springform (26 cm Ø) and smooth. Bake in the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 25 minutes. Allow the bottom to cool on a wire rack for at least 1 hour.

2. Wash redcurrants, drain well and brush from the panicles. Soak the gelatine in cold water. Quark, 1 1/2 cups buttermilk, 1/2 cup sugar until smooth. Express gelatine and dissolve in a small saucepan. Stir 4 tablespoons quark cream into the gelatine and then stir in the rest of the quark cream. Leave the cream for about 10 minutes until it begins to gel.

3. Remove the soil from the mold and wrap it with a cake ring. Whip the cream. Add 150 g of redcurrants and cream. Put the buttermilk quark cream on the ground and press lightly with a tablespoon. Cook the cake for about 4 hours.

4. Heat the jelly in a small saucepan. Remove the cake ring from the cake. Spread 75 g of redcurrants on the cake and sprinkle the jelly with a teaspoon. Remove the chocolate from the chocolate with a peeler and distribute on the cake.

Apple and poppy seed pound cake

Ingredients (12 pieces)

6 apples (about 160 g each), 2 tablespoons lemon juice, 1 cup (500 ml) buttermilk, 1 package (250 g) butter, 1 packet vanillin sugar, 1 pinch salt, 1/2 cup (250 g) sugar, 5 eggs, 1 1/3 cup (à 360 g) flour, 1 packet of baking powder, 1 package (250 g) ready-to-bake poppy seed filling, 1/2 packet (125 g) powdered sugar, fat and flour for the spring plate, aluminum foil, disposable piping bag

preparation

1. Peel apples, quarter them, cut out core casing. Dice quarters roughly. Drizzle with lemon juice.

2. Put the buttermilk in a measuring cup. Wash the buttermilk cup well and dry. Measure 250 ml of buttermilk, use remaining buttermilk otherwise. Put butter, vanillin sugar, salt and sugar in a mixing bowl and stir until foamy with the whisk of the hand mixer. Stir in eggs one at a time.

3. Mix flour and baking powder and stir in with 250 ml of buttermilk alternately. Add poppy seed filling and stir in. Fold in apples. Put the dough in a greased spring-loaded spring plate (top 32 cm, bottom 28 cm Ø), smooth.

4. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 1 1/4 hours. After about 50 minutes of baking, cover the cake with aluminum foil. Remove the cake from the oven, place on a wire rack and allow to cool. Stir powdered sugar and 3-4 tablespoons of water until smooth. Pour into a piping bag, cut off the tip with a sharp pair of scissors and loosely cover the cake. Let dry.

5. Release from the mold and arrange. It tastes smooth-tasting sour cream.

Light buttermilk cake with mixed berries

Ingredients (16 pieces)

150 g of yoghurt butter, 150 g of sugar, grated peel of 1/2 untreated lemon, salt, 3 eggs, 225 g of flour, 1/2 sachet of baking powder, 75 ml of milk, 4-5 tablespoons of lemon juice, 150 g of redcurrants each, strawberries and blueberries, 1 stalk of lemon balm, 5 sheets of gelatine, 250 ml of buttermilk, 200 g of whipped cream

preparation

1. Butter, 100 g sugar, half of the lemon zest and a pinch of salt with the whisk of the hand mixer for 2-3 minutes until creamy. Stir in eggs one after the other. Mix flour and baking powder. Mix flour, milk and 2 tablespoons of lemon juice alternately.

2. Put the dough in a greased springform (26 cm Ø) sprinkled with flour and smooth. Bake in the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for 20-25 minutes, remove. Allow the bottom to cool on a wire rack for about 2 hours.

3. Wash redcurrants, pluck berries from the panicles. Wash strawberries, clean and quarter. Wash and clean blueberries. Leave about 50 g each of the fruits. Wash melissa, shake dry. Peel leaves and chop finely.

4. Soak gelatin in cold water. Mix buttermilk, 2-3 tablespoons of lemon juice, leftover lemon peel and 50 g of sugar. Express gelatin, dissolve, stir in 2-3 tablespoons of buttermilk. Stir under the remaining buttermilk. Leave buttermilk for about 5 minutes until it starts to gel.

5. Beat the cream until stiff and fold in. Lift fruits and lemon balm under the cream. Remove the soil from the mold and adjust with a cake ring. Put the cream on it and spread it smoothly, distribute the remaining fruits on the cream. Approximately Refrigerate for 2 hours.

Buttermilk cake with plum jam and brittle sprinkles

Ingredients (12 pieces)

250 g of sugar, 400 g of flour, 75 g of cold + 175 g of soft butter, 40 g of hazelnut brittle, 1 packet of vanillin sugar, 3 eggs, 1/2 packet of baking powder, 80 ml of buttermilk, 250 g of plum jam, powdered sugar for dusting, Fat and flour for the mold, 1 wooden skewer

preparation

1. Knead 75 g of sugar, 125 g of flour, 75 g of cold butter and brittle first with the dough hooks of the hand mixer, then with your hands to sprinkle with crumble. Approximately Refrigerate for 30 minutes.

2. Stir 175 g soft butter, vanillin sugar and 175 g sugar creamy with the whisk of the hand mixer. Stir in eggs one at a time. Mix 275 g of flour and baking powder and mix with the buttermilk alternately.

3. Fill the half of the dough into a greased springform (26 cm Ø) sprinkled with flour and smooth. With a tablespoon depressions in the dough. Put half plum jam into the hollows. Apply the remaining dough evenly and carefully, smooth it out and press it again into the dough. Put remaining plum jam into the hollows. Marinate the dough with a wooden skewer. Distribute sprinkles on top. Cake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) bake 40-50 minutes (chopstick sample).

4. Take the cake out of the oven, remove it from the springform edge and let it cool on a wire rack. Before serving, sprinkle with powdered sugar. It tastes of whipped cream with cinnamon sugar.

Blueberry buttermilk cake with marzipan sprinkles

Ingredients (12 pieces)

75 g marzipan raw meal, 250 g sugar, 425 g flour, 255 g soft butter, 300 g blueberries, 1 packet vanillin sugar, 3 eggs, 1/2 sachet baking powder, 100 ml buttermilk, powdered sugar for dusting, fat and flour for form

preparation

1. Finely rub marzipan. Knead 75 g of sugar, 150 g of flour, marzipan and 80 g of fat first with the dough hook of the hand mixer, then with your hands to sprinkle. Approximately Refrigerate for 30 minutes.

2. Read blueberries, wash and leave to dry on kitchen paper.

3. Stir 175 g fat, vanillin sugar and 175 g sugar creamy with the whisk of the hand mixer. Stir in eggs one at a time. Mix 275 g of flour and baking powder and mix with buttermilk alternately. Put the dough in a greased springform (26 cm Ø) sprinkled with flour. Sprinkle on blueberries. Spread the sprinkles on the blueberries. Cake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) Bake for 50-60 minutes (chopstick sample). Remove the cake from the oven, remove it from the springform edge and let it cool on a wire rack.

4. Dust with powdered sugar before serving. It tastes of whipped cream.

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