Yellow cake is filled with blueberry buttercream on these square cakes. The cakes are rolled in toasted coconut then the top is decorated with a buttercream border and blueberry topping.
| Blueberry Square |
|
Ingredients Required: Blueberry Square
| |
| Yellow Sponge Cake |
2 strips ( 4" wide x 8" long ) |
| Plain Syrup |
2 ounces |
| Blueberry Preserves |
8 ounces |
| Buttercream |
24 ounces |
| Toasted Coconut |
4 ounces |
Preparation Instructions: Blueberry Square
Prepare the cake batter in a 9" x 9" square pan. Cool, then freeze for easier handling. Slice the cake in 4 inches wide strips using a tranche board
as a guide.
Slice these in two. Assemble onto tranche board to ease handling.
Mix together 3 ounces of the Blueberry Jam and 7 ounces of soft Buttercream. |
| Remove top layers and brush the bottom with
1/2 of the syrup. Using a spatula fill with the blueberry buttercream. Press on the top
(smooth) layer and brush with remaining syrup. |
| Apply a thin coating of buttercream to hide the
crumbs. Chill both cakes for 1 hour or more until very firm. |
| Carefully trim the ends of the cakes - squaring them up. Slice each of the cakes into eight 2" x 2" cubes. Chill if needed before next step. |
| Holding the cake between your thumb and forefinger - rotate the cake and apply a thin covering of buttercream to the sides.
Press the sides into the toasted coconut. Return to a clean tray and chill. |
| With a small star tip and pastry bag apply a border
of buttercream along the four edges of each cake. Chill
to set buttercream. Fill the open areas with the remaining blueberry jam. Chill until serving. |
| |
© by The French Pastry Chef™
2000-2013 All Rights Reserved
Made in America
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Tranche Cakes (19)
