Photo: Erik Leonsson/imagebank.sweden.se
Butter cake with blueberries and vanilla cream
: Sofia Hortlund & Nadia Nygren
: Pastry
Grown wild and hand picked, blueberries are a treasured find – whether in the forest or on the kitchen table.
Ingredients
Wheat dough:
- 20g (¾ oz) yeast
- 50g (1¾ oz) butter or margarine
- 2dl (1 cup) milk
- ½dl (¼ cup) granulated sugar
- 1 pinch salt
- 6dl (2½ cups) wheat flour
Vanilla cream:
- 1 egg yolk
- 1 tablespoon granulated sugar
- 2 teaspoons wheat flour
- ½dl (¼ cup) whipping cream
- 1dl (½ cup) milk
- 1 teaspoon vanilla sugar
Filling:
- blueberries
- butter
- syrup
- cardamom
Instructions
Wheat dough:
- Crumble yeast into a bowl.
- Melt butter and add the milk. Heat to 37°C/100°F and pour it over the yeast. Stir until the yeast dissolves.
- Add sugar, salt and most of the flour.
- Knead the dough until smooth and elastic.
- Cover and let rise for 40 minutes.
Vanilla cream:
- Whisk egg yolks and sugar in a saucepan.
- Add the flour while whipping.
- Whisk in cream and milk.
- Simmer while stirring until the cream thickens.
Filling:
- Mix the ingredients.
- Roll out the dough into a flat pastry 20×40 cm.
- Spread the blueberry filling and roll up from the long side.
- Cut into 5 cm pieces and place cut side up in a greased pan. Place the pieces close together in the pan.
- Cover and let rise for 30 minutes.
Bake:
- Brush with beaten egg and then add the vanilla cream over the rolls and sprinkle with pearl sugar.
- Bake on a low oven rack at 225°C/440°F for 25 minutes.
