Génoise Sponge With Blueberry Compôte And Vanilla Cream
This delightful blueberry gâteau combines layers of light and fluffy génoise sponge with a luscious blueberry compôte and vanilla-infused cream. Perfect for a special occasion or whenever you want to treat yourself to a slice of fruity goodness.
— Constant Cookbook
Ingredients
- 250g/9oz caster sugar
- 8 medium free-range eggs
- 250g/9oz plain flour
- 50g/1¾oz butter
- 250g/9oz blueberries
- 100g/3½oz caster sugar
- 500ml/18fl oz double cream
- 1 vanilla pod
- , for dusting icing sugar
Instructions
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 22cm/9in round cake tins.
- For the génoise sponge, place the sugar and eggs into a large bowl and whisk with an electric whisk until thick and pale.
- Gently fold in the flour and melted butter until smooth. Divide between the prepared cake tins.
- Bake for 20â30 minutes, or until the cakes are risen and springy to the touch. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely.
- To make the blueberry compôte and vanilla cream, place the blueberries, sugar and four tablespoons of water into a small saucepan. Place over a medium heat and simmer for 5 minutes. Remove from the heat and set aside to cool and thicken.
- Place the cream into a large bowl and add the vanilla seeds. Whip with a whisk until thick.
- To serve, spread the cooled compôte over the top of one cake and top with the whipped cream. Place the other cake on top and dust with icing sugar.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 1 x 22cm/9in cake
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