OAT AND ALMOND CAKE WITH BLUEBERRY WHITE CHOCOLATE CREAM

Cake with a diameter of 24 cm or 12-16 muffins

 

4 eggs, yolks  and whites separated

1/3 cup birch sugar

1 tsp baking powder

¼ tsp salt

1 cup almond flour

1 cup oatmeal flour

juice and zest of one lime

1/4 cup of grapeseed oil or other neutral tasting oil

 

1 cup of blueberries

juice and zest of one lime

2 bars of white chocolate (3,5 oz. each)

1 cup of Greek yoghurt

Blueberries and lime, in my opinion, is a combination made in heaven. The magnificent, wild blueberry flavor miraculously blends with the aroma of lime, creating an extremely harmonious, fresh flavor. And all this combined with the extremely delicate and fluffy sponge cake made with almond and oat flours. The cake was also seasoned with the zest and juice of lime, which binds the taste of the cake and the cream flavors together.

Although I baked individual cakes in smaller molds, it is even better to make one big cake. Beautiful and delicious cake in the convention of naked cakes.

 

Rinse the berries under running water. Put them into a saucepan, add the lime zest and juice and cook until the berries fall apart. In a bowl over a saucepan with boiling water, dissolve the white chocolate crushed into pieces. Add the cooked blueberries to the melted chocolate, mix everything together  and then add yogurt and mix to combine the ingredients. Put in the refrigerator to cool the cream.

Separate the eggs. Beat the egg whites until stiff and put aside. Sieve the oat flour and almond flour with baking powder. Beat the yolks with the birch sugar xylitol and salt until it triple its volume. Add the lime juice and zest together with the salt and beat further for about a minute. The next step is to add to the beaten yolks – at the low speed mixer – the sieved dry ingredients. Mix the dough very carefully, scraping up the batter from the edges of the bowl. Mix in the oil and combine it with the batter and finally add in three parts, the whipped egg whites. Pour the batter in a 8-10 inch cake tin and bake for 40-45 minutes in the oven preheated to 180 degrees C (375F) or until the skewer inserted into the cake comes out dry.

When the cake has cooled, cut it in half horizontally. Put one half of the cake on a serving platter, spread with half of the blueberry cream, cover it with another cake part and top with the remaining blueberry ganache. Sprinkle with blueberries and decorate with mint leaves.

 

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