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Flappy Blueberry Cake
0:00 / 0:00
Team
Chefclub
Total time : 1 h 10
Preparation : 40 min, Cooking : 30 min
Ingredients for 8 people
4 eggs
300g plain flour
190g sugar
125ml vegetable oil
10g baking powder
125g yoghurt
20g icing sugar
600g blueberries
500ml double cream
2 chocolate sticks
90g white chocolate
10g dark chocolate
Purple food colouring
Step 1/4
Mix the eggs and 190g sugar (1 green Chili measuring cup and 1 yellow Coco measuring cup). Add 125ml vegetable oil (1 green Chili measuring cup) and 125g yoghurt (1 green Chili measuring cup), then mix again. Sift 300g plain flour (2 dark blue Bandit measuring cups) and 10g baking powder (2 Bluey measuring cup), then mix until smooth. Fold in 600g blueberries (2 dark blue Bandit measuring cups), pour the batter into a round cake tin, and bake for 30 minutes at 180°C.
Step 2/4
Whip 500ml double cream (2 dark blue Bandit measuring cups) and 20g icing sugar (2 purple Chloé measuring cups) into whipped cream. Cut the cake in half, then turn the 2 halves around to form a butterfly. Cover the butterfly with whipped cream. Chill.
Step 3/4
Melt 90g of white chocolate (1 green Chili measuring cup) and add a few drops of purple food colouring. Draw the body of a butterfly on a sheet of baking paper and place it in the freezer.
Step 4/4
Place blueberries around the edge of the butterfly, then arrange halved blueberries over the rest of the surface. Place the white chocolate body in the centre, use Mikado® sticks for the antennae, draw the eyes with melted dark chocolate, then enjoy!
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