Blueberry Biscuit Cake

In Wiesbaden you can find the gorgeous Café Maldaner. I absolutely love it. Not only the delicious cakes but also the atmosphere. It's more than worth a visit.

One of my favorite cakes is the Blueberry Biscuit Cake. I liked it so much that I wanted to make one myself. I already had a tasty biscuit recipe from my aunt. So I only needed the blueberry topping. It wasn't so easy to find one. Somewhere along the way I stumbled over these recipe. It came pretty close to what I was looking for.

The recipe works with fresh or frozen berrys. The first time I tried it out it was summer so I made it with fresh blueberrys. It was for my aunts birthday. Everything worked how I planed it. The taste is of course not exactly like the one from Café Maldaner. But it's still delicious.
I changed the recipe a little bit after the first try. For one I made more of the topping. That way there is a better balance between the biscuit and the blueberrys. For another I left out the shortcrust. It was too sweet for my taste.

On the second try I made it with frozen blueberrys. At first I used the same, already changed, recipe. But while cooking the topping I realized that it was too runny and wouldn't firm up. I had to add more cornstarch and cook it again. But it was worth it. It held perfectly when I took of the cake ring the next day.

The fresh and frozen berrys aren't interchangeable. The result is pretty different. In taste and appearance.
And I got to say the frozen blueberrys were pricier than the fresh. But you only get fresh berrys in the summer while you can buy frozen blueberrys all year round.

All in all I liked both variations.
Maybe next time I try it with raspberrys or a berry-mix.

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Blueberry Biscuit Cake

Biscuit

150 g flour
38 g cornstarch
188 g sugar
315 g eggs (with shell)
1 pinch citric acid powder

1. Weigh the eggs with the shell. Try to come as close to the intended weight as you can. That works best with a mix of medium and large sized eggs.
2. Separate the egg whites from the yolks.
3. Put the egg whites in a tupperware container, close it. Put the container in the freezer. Leave it there until the egg whites are a little bit frozen on the edges. This can take from 15-50 minutes. You should check every 5-10 minutes.
4. Beat the egg yolks with a hand mixer until they turn pale. Put a piece of saran wrap directly on the beaten yolk. Put the bowl in the fridge for later.
5. Mix the flour with the cornstarch. Sieve the mixture at least twice. Leave the flour in the sieve for later.
6. Put the sugar into a small bowl and leave it for later.
7. Take a baking pan but leave out the bottom. Put a cake-strip around the pan.
8. Put baking parchment on a baking sheet. Place the ring of the baking pan on top. Crush the edges of the parchment around the ring.
9. Pre-heat the oven to 155°C/310°F.
10. Prepare the flour, the sugar, the yolk and a timer for easy access.
11. Put the citric acid powder in a big bowl.
12. Add the egg whites.
13. Whip the egg whites manually. Preferably use a spiral whisk or a normal whisk, if you don't have one. It's important that you don't turn the bowl while you whip the eggs and you always have to beat in the same direction. Basically you have to repeat one hand movement the whole time.
14. After 10 minutes start gradually adding the sugar. Overall the egg whites should be whipped for 25 minutes.

15. Afterwards add the egg yolk.

16. Sieve half of the flour to the whipped egg whites. Fold them in carefully but quickly. Sieve in the remaining flour and fold it in too. Like with the egg whites you should not turn the bowl and fold in the same direction. Try to work quickly but always be careful.

17. Put the batter into the prepared pan. Smooth out the top as good as you can.

18. Bake for 50-60 minutes. When you press the top carefully with a finger and it jumps back, the biscuit is finished.

19. Put the baking pan on a cooling rack and leave it to cool down completely.

20. Remove the parchment. Afterwards use a thin knife to carefully cut the biscuit out of the pan.

Blueberry Topping

Fresh Blueberrys

1,1 kg blueberrys, fresh
1 1/2 cups water
1 cup sugar
4 1/2 tbsp cornstarch
1 1/2 tbsp lemon juice, freshly squeezed
21 g butter

1. Wash the blueberrys.
2. Put 1 1/2 cups of the blueberrys, the sugar, the cornstarch and the water into a medium sized sauce pan. Carefully, so you don't squish the blueberrys, mix everything together.
3. Bring the mixture to a boil.
4. Boil it for about 2 minutes while constantly stirring. It will become thicker.
5. Add the butter and the lemon juice and stir them in.
6. Take the pan of the stove. Leave it to cool down a little until it's just warm. It takes about 30-40 minutes.
7. Add the remaining blueberrys and cautiously stir them in.

Frozen Blueberrys

1 kg blueberrys, frozen
1 1/4 cups water
1 cup sugar
5 1/2 tbsp cornstarch
1 1/2 tbsp lemon juice, freshly squeezed
21 g butter

1. Put the blueberrys in a colander and let them thaw. It works best if the berrys thaw in the fridge over night.
2. Put 1 1/2 cups of the blueberrys, the sugar, the cornstarch and the water into a medium sized sauce pan. Carefully, so you don't squish the blueberrys, mix everything together.
3. Bring the mixture to a boil.
4. Boil it for about 2 minutes while constantly stirring. It will become thicker.
5. Add the butter and the lemon juice and stir them in.
6. Take the pan of the stove. Leave it to cool down a little until it's just warm. It takes about 30-40 minutes.
7. Add the remaining blueberrys and cautiously stir them in.

To Assemble

1. Cut of a bit of the biscuit to level the top.
2. Put the biscuit on a serving plate.
3. Put a cake ring around the biscuit. Make sure it's as tight as it goes.
4. Pour the blueberry topping on it. Smooth out the top.
5. Leave the cake in the fridge until the topping becomes solid. Best would be over night.
6. Carefully release the cake ring.

Bon appétit!!