Vanilla Cake with Blueberries

Ingredients:

For the cake:

• 260 gr Unsalted butter at room temperature, plus an extra for greasing molds
• 900 gr Flour, plus an extra to flour molds
• 375 ml milk
• 33.75 gr of powdered egg white, hydrate with 236 gr of water. (Equivalent to 9 clear)
• 380 gr refined sugar
• 2.5 tsp Vanilla essence
• 1 tsp teaspoon essence of Almonds
• 30 gr baking powder
• 8 gr Salt
• C / N Purple gel dye
• 400 gr of American blueberries

For the bitumen:

• 460 gr Unrefrigerated vegetable shortening
• 460 gr Unsalted butter at room temperature
• 960 gr sifted icing sugar
• C / N Milk or water to acquire the desired consistency
• 5 tsp Vanilla essence
• 2 pinches Salt

Process:

To hydrate the egg whites:

1. Mix the powdered egg white in a bowl with 100 g of sugar.
2. Add 236 grams of water and mix until smooth.

For the cake:

1. Preheat the oven to 170ºC, grease and flour the molds, reserve.
2. In a bowl for a mixer with the paddle, beat the butter until it begins to have a creamy consistency and gradually incorporate the sugar. Reserve.
3. In another bowl add the previously hydrated whites and beat until smooth peaks are obtained, then add the essences. Mix well.
4. Place the dry ingredients flour, salt and baking powder in a sieve.
5. Mix in the blender three times in the following order: In the bowl with the butter, add the egg white, the sifted flour and the milk, incorporate. Do the same procedure in the same order 2 more times and lastly add the purple food coloring.
6. Divide the mixture into the three molds and bake at 170 ° C for 20 to 30 minutes.
7. Check the cake is done with a toothpick, let cool, unmold and reserve to decorate.

For Bitumen:

1. In a bowl for blender and with the shovel, add the butter and cream until obtaining a consistency of ointment, incorporate the butter and beat until it becomes a homogeneous mass.
2. With a sieve, add the icing sugar cup by cup, mixing well until a spreadable consistency is obtained, in the same way the vanilla and almond essences. Milk is used if the bitumen is very firm and does not have a spreadable consistency.

For the syrup:

1. In a saucepan place the sugar and water. Bring to a boil and keep warm.

Assembling Cake

1. Even the cakes with a serrated knife, cutting the surface. Brush each layer of cake with the syrup using a brush.
2. In a cake base place a little bitumen in the center to place the first bread and it does not move, spread the uniform bitumen and blueberries. Perform the same procedure one more time with the next cake floor.
3. Spread bitumen on top and decorate with blueberries.