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Berry Babyblue

Fruity blueberry cake with a coconut-vanilla cream filling
1
cake (Ø 26cm)
100
Minutes

Advanced

Ingredients

For the sponge base:
For the filling:
  • 200g soy yogurt
  • 80g protein vanilla pudding
  • 100g coconut milk
  • 5g Roooaaar Konjak
  • 2ml lime juice
  • 45g erythritol
  • 150g fresh blueberries
For the cake glaze:
  • 100g wild blueberries, thawed
  • 3 sheets of gelatin
  • 100ml water
  • 5ml lime juice

Instructions

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1
Whisk eggs and erythritol for 5 minutes until the mixture has doubled in size and is thick and creamy.
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2
Mix the different flours, baking powder, and salt together and sift into the egg mixture to prevent lumps.
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3
Gradually fold the flour into the mixture to keep the air in the dough.
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4
Grease a springform pan (Ø 26cm).
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5
Pour the batter into the pan, smooth out and bake in a preheated oven at 160 degrees convection for 20 minutes.
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6
Once the cake is golden brown, remove from the oven. Run a knife along the edge between the cake and the springform pan, release and let cool on a wire rack.
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7
For the konjac cream filling, mix soy yogurt, coconut milk, and protein pudding together.
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8
Add konjac flour into the mixture.
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9
Mix well with a hand mixer. The consistency will become thicker due to the konjac flour and will spread well on the cake.
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10
For flavor, add erythritol and a bit of lime juice to the mixture and mix again.
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11
Spread the cream on the cake and distribute the blueberries. Then refrigerate for 1 hour.
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12
Prepare the top layer by soaking 3 gelatin sheets in cold water for 5 minutes.
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13
In the meantime, puree the blueberries with an immersion blender.
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14
Transfer to a pot and add about 100 ml of water.
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15
Bring to a boil for 2-3 minutes and then strain through a sieve to catch the fruit solids.
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16
Pour the remaining liquid back into the pot and add the gelatin sheets.
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17
Stir well until the gelatin is distributed. Set aside.
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18
Once the liquid is lukewarm, pour over the cake and refrigerate for another 5 hours. (Best left overnight).

Average values per portion

Energy (kJ)
518
Energy (kcal)
124
Fat
6.8g
Carbs
3.8g
Fiber
4.5g
Protein
10.1g
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