Blueberry surprise gâteau
(14 votes)
Nutritional Info
-
Energy
1686KJ
403KCAL
20% -
Fat
21.8g
high
31% -
Saturates
13.4g
high
67% -
Sugars
39.9g
high
44% -
Salt
0.61g
med
10%
Ingredients
- For the cake
- 350g unsalted butter, softened, plus extra for greasing
- 350g caster sugar
- 6 large eggs
- 350g self-raising flour, sifted
- To decorate
- 450g unsalted butter, softened
- 900g icing sugar
- 4tbsp lemon juice
- Dr. Oetker Gel Food Colour in Ultra Violet
- 400g Grower’s Selection Blueberries
Method
Heat the oven to 180C/ 160C Fan/Gas 4.
Grease and line the bases of 3 x 20cm round sandwich tins.
Cream together 350g of the butter with the caster sugar until light and fluffy.
Add the eggs one at a time, beating well between each addition and adding a large spoonful of flour with the last two. Fold in the rest of the flour gently, using a large metal spoon.
Divide the mixture evenly between the 3 tins and bake for 25 mins or until the tops spring back when lightly pressed with your finger. Cool in the tins for 10 mins, then on a wire rack.
Meanwhile, beat together the remaining butter, the icing sugar and lemon juice until light and fluffy. The buttercream should have a spreadable consistency - if it’s a little too stiff, beat in 1-2tbsp water.
Divide the buttercream into 2, then add 2-3 drops food colour to one half, beating the mixture until you get an even lilac shade.
Slice each cake in two horizontally. Put one base layer on a board or plate, spread with the plain buttercream, and top with another layer. Spread with plain buttercream.
Cut a 10cm round from the centre of 3 of the 4 remaining cakes. Layer one cake ring on the base, spread the top with a little of the plain buttercream, then repeat with the second and the third, to make a ‘well’, 3 layers deep. Fill this with the blueberries and top with the remaining layer of cake.
Spread the top and sides of the entire cake with the lilac-coloured buttercream.