White Chocolate and Blueberry Layer Cake

Name: White Chocolate and Blueberry Layer Cake
Prep time: 30 min
Total time: 30 min
Ingredients: 50 g/1¾ oz/¼ cup caster (superfine) sugar; 250 g/9 oz/1 cup blueberries; Juice of 2 lemons; 300 g/10⅔ oz soft flapjacks; 120 g/4 oz white chocolate; 150 ml/¼ pint/⅔ cup creme fraiche; 250 g/9 oz mascarpone cheese

Preparation info

Serves
12

Difficulty
Easy
Ready in
30 min

Appears in

No-Bake Cakes & Treats

By Hannah Miles

Published 2016

About

This cake has such a pretty delicate purple and white colour that it looks simply spectacular as the centrepiece of a dessert table. Made with readymade flapjacks and topped with fresh blueberry compote and white chocolate curls it is an easy dessert to assemble in advance of a supper party or lunch gathering.

Ingredients

For the Blueberry Compote and Syrup

50 g/1¾ oz/¼ cup caster (superfine) sugar

Method

Place the sugar, blueberries and lemon juice in a pan and simmer over a gentle heat for about 5 minutes until the fruit is very soft and the liquid is syrupy. Place a fine mesh sieve or strainer over a bowl and pour in the cooked blueberries to separate the fruit and the syrup. Do not press the fruit down as you want the fruit to remain juicy. Leave to cool.

Energy 293kcal/1224kJ; Protein 4.3g; Carbohydrate 30g, of which sugars 21.3g; Fat 18.3g, of which saturates 8.7g; Cholesterol 24mg; Calcium 65mg; Fibre 1.5g; Sodium 152mg.