Blueberry Glazed Braided Cake

Votes: 1

Time: 2 hours 10 minutes
Complexity: easily
Servings: 12

This festive berry cake will be the crown jewel of any dessert table and will be highly appreciated. Unlike traditional braided pies, the latticework on this cake is not made of pastry, but rather vanilla icing, which beautifully accents the black berries. These round icing cakes can be baked not only with berries, but also with apples or oranges.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

500 gr. dry flour mix for biscuit
1 pack (4 servings) of white chocolate pudding mix
3 egg whites
1 cup of milk
1/2 cup vegetable oil
1 can (450 g) of blueberries in syrup - strain and dry the berries
350 gr. cake icing with added vanilla
3/4 cup white baking chocolate chips (melted)
3/4 cup powdered sugar (sifted)
Fresh blueberries for garnish

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake mix, vanilla pudding, white chocolate, powdered sugar, blueberry

Cooking the dish according to the recipe:

Preheat oven to 170°C. Grease two round baking pans (23 cm in diameter) with oil or special spray.
In a deep mixing bowl, combine the dry cake and pudding mixtures. Add the egg whites, milk, and butter; beat with a mixer on low speed for 30 seconds. Scrape down the sides of the bowl and beat for another 2 minutes. Stir in the dried blueberries (in a convection oven). Divide the batter evenly and pour into 2 prepared baking pans.

Bake for 35-40 minutes, or check for doneness with a toothpick before removing. Let cool in the pans for 10 minutes. Then remove the cakes from the pans to a wire rack to cool completely.
White glaze

In a medium bowl, combine the vanilla frosting and melted white chocolate chips. Set aside 1.5 cups of the resulting white frosting.

Place one layer of sponge cake on a large platter and spread with 1/2 cup of white icing. Top the sponge cake with a second layer. Spread the remaining icing over the sides and top of the sponge cake.
In a medium bowl, beat 1 1/2 cups white frosting with powdered sugar on low speed until combined.

To decorate the pie, take a pastry bag and, using the appropriate tip, fill it with white icing. Pipe the first stripe from left to right across the center of the cake. Space the remaining stripes 0.5 cm apart.

Rotate the cake 45° and draw the same stripes over the first ones, leaving 0.5 cm between each. Draw a border around the outline of the cake and, finally, decorate the top layer with fresh blueberries.