Blueberry torte

This cake is simple but elegant and is most appropriate as a birthday cake.



Ingredients:

A)
3 small egg yolks
110g flour
½ tsp baking soda
20g cocoa powder
60g castor sugar
70g oil
100g milk
1 tsp chocolate emulco/ paste

(B)
3 small egg whites
¼ tsp cream of tartar
60g castor sugar

Decoration:
16 fl ozs heavy whipping cream
1 16 oz can of blueberry pie filling
Simple syrup with dark rum
Toasted almond flakes



Method:

Chocolate chiffon cake:

Preheat oven at 375 deg F.

Sift flour, baking soda and cocoa powder into a mixing bowl. Add egg yolks, castor sugar, oil and milk to the dry ingredients.

Use a hand whisk to mix until just combined. Add more milk if the batter is too thick.

Using the cake mixer, whisk egg whites with cream of tartar at medium speed until formy. Add sugar and continue to whisk on high speed until soft peaks form. Turn to medium speed and whisk until stiff peaks just form.

Use a large spatula to fold 1/3 of egg whites into egg yolk mixture. Fold the egg whites until well blended. Add in the the remaining 2/3 of egg whites. Fold gently so as not to deflate the egg whites.

Pour batter into a 8 inch round cake pan. DO NOT grease your pan.

Bake at preheated oven for 40-50 minutes or until skewer inserted into centre of cake comes out clean
.
Remove cake from oven. Invert cake pan immediately on a wire rack and let cake cools completely before turning it out of the pan.

Decoration:

Whip whipping cream till stiff.

Slice chocolate chiffon cake into 3 layers.

Place one layer on a cake board and brush simple syrup over the cake.

Cover with a layer of whipped cream.

Place blueberry pie filling evenly on the cream.

Repeat the above with second layer of cake.

Lay the third layer of cake over it and brush with simple syrup.

Spread whipped cream on top and sides of cake.

Coat sides of cake with toasted almond flakes.

Pipe a ring around the edge of cake and fill the top with blueberry pie filling.

Chill for 1 hour before serving.


Serves