Simple recipes that taste divine and remind you of summer. With the goodness of the Trust Classic Sugar Range, this recipe is a must-try! The key ingredients of this delicious recipe are trust superfine, and trust suphurless sugar. Sulphurless Sugar and Superfine Sugar are 100% vegetarian with no harmful chemicals, free-flowing shiny white grains that have been UV irradiated and are bacteria-free because your health is our concern.
Slicing through the blueberry compote will be the highlight of your day and the creamy texture will lift your mood. Try this recipe now!
Ingredients:
- Eggless vanilla sponge:
- 270g full fat yogurt
- 100g Trust Classic Superfine Sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- Pinch of salt
- 100g oil
- 150g all-purpose flour/maida
- 25g whole wheat flout/aata
- 1/4 tsp vanilla extract
- Buttercream:
- 200g unsalted butter, room temp
- 2 tbsp ghee, room temp {optional}
- 160g condensed milk, chilled
- Blueberry Compote:
- 150g frozen blueberries
- 50g Trust Classic Sulphurless Sugar
- Juice of 1 lime
- 1 tbsp cornstarch
- 5 tablespoons water
Instructions
- Eggless vanilla sponge
- Preheat the oven to 180C. Line two 6" round tins with baking parchment.
- Whisk together yogurt and sugar until smooth, then whisk in baking powder, baking soda and salt. Leave to stand for 5 minutes.
- Whisk in oil to emulsify, then whisk in both flours until you have a smooth batter.
- Divide the batter between the two tins, approximately 325g each
- Bake for 30 minutes or until a tester comes out clean. Cool completely, then trim the tops.
- Buttercream
- With a hand beater, beat the butter until soft and silky, then beat in the ghee.
- Beat in the condensed milk until smooth and satiny.
- Blueberry Compote
- Stir the corn-starch into the water. Reserve.
- Place the remaining ingredients in a saucepan and simmer until the berries begin to soften and the sugar melts.
- Stir in the corn-starch mixture and simmer until it thickens. Cool completely.
- {If the liquid needs to be thicker, strain out the berries, and simmer the liquid until thick enough. Mix it back into the berries. You can strain the extra syrup out before layering the cake}
Assembling the Dessert
- Place one layer on the serving platter. Top with about 100g of the buttercream, followed by the blueberry compote.
- Place the second layer of cake on top, pressing gently into place.
- Place in freezer for about 45 minutes for the layers to firm up, or leave to set overnight.
- Pipe the remaining buttercream on top and garnish with blueberries, edible flowers, and fresh mint.
You can garnish the cake with the topping of your choice to suit the occasion, whether it’s a birthday, a festival or a simple after-dinner dessert.
To shop Sulphurless sugar, click below: