Moist Caramel Blueberry Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g almond (s), round
- 150 g cane suar
- 250 g flour
- 1 teaspoon cinnamon powder
- 1 packet baking powder
- 75 g mararine
- 4 tablespoon syrup, (caramel)
- 250 g puddin, (soy caramel puddin, e.. from alpro)
- 1 packet vanilla sugar
- 125 g blueberries, (blueberries), fresh
- 4 tablespoon powdered sugar
Print Recipe
Pin Recipe Instructions
- Mix the flour with the baking powder. Then add the almonds, cane sugar, vanilla sugar and cinnamon. Melt the margarine and let it cool down a bit, mix well with 3 tablespoons of caramel syrup and the caramel pudding. The dough remains quite tough and sticky, so it`s best to knead in the food processor.
- Now press about a third of the dough into a greased springform pan. Use 2 tablespoons for this, which are repeatedly dipped in water. Spread the dough evenly on the base. Then distribute the blueberries in the middle of the dough, pour the remaining dough over it and spread it evenly again with the tablespoon.
- Bake at 175 degrees for 50 - 60 minutes.
- Mix 4 tablespoons of powdered sugar with 1 tablespoon of caramel syrup and a few drops of water to a creamy glaze and pour in quick zigzag movements over the cooled cake.
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