The Shortbread Cake with Blueberries and Pudding Foam is light and delicate. You can probably guess that I am not talking about calories, but rather the texture and feel of this dessert. My favorite time to bake it is in the summer when blueberries, raspberries, and peaches are in-season. You can easily substitute blueberries with raspberries or peaches. I often prepare this cake in stages, making the shortbread batter the day before and freezing it. The assembly is simple and straightforward.
It’s important to note that there is one moment in preparing this recipe when the baker needs to be careful and very attentive. It happens while making the pudding foam. In this phase, the instructions must be followed precisely in order to keep the foam from falling flat. My advice is to be super careful while adding the oil. I always make sure to work slowly, with the liquid flowing in a thin trickle. The good news is that, even if the foam flattens, the cake will still look and taste great.
This shortbread cake with blueberries and pudding foam is truly special. It is simple to make, and the texture is soft and light. The taste is not too sweet, with a pleasant blueberry flavor. This dessert is always a crowd pleaser.
Here are my other light-textured desserts :
No Bake Cheesecake With Peaches
No Bake Chocolate-Vanilla Cheesecake
Ingredients
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Short Bread
- Pudding Foam
- Additionally
Instructions
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Prepare a 9×13 (22 cm x 33 cm) baking dish by lining it with parchment paper or greasing it with butter. In a large bowl, sift flour, confectioners' sugar, and baking powder. Add salt, vanilla extract, and cold butter pieces. Using a pastry blender, quickly combine the ingredients. Add egg yolks. Knead the dough by hand until smooth. Cut in half, flatten, and cover with plastic wrap. Freeze for at least 2 hours. This part can be prepared up to one day ahead of baking.
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Preheat the oven to 350F. Take one half of the dough out of the freezer and, using a box grater (largest blades), shred the dough into the baking pan. Pat it gently with your fingers and bake in 350F oven for about 15 min. Let cool.
- Start preparing the pudding foam. In a large bowl, mix egg whites (room temperature) and salt. Using a hand mixer, beat the whites until soft peaks form. The old-fashioned way of knowing that they are ready is to tilt the bowl. If the foam does not shift, the whites are done. Gradually sift vanilla pudding and sugar (still beating). Then, slowly, with the liquid flowing in a thin trickle, add oil.
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Using a spatula, spread the pudding foam onto the cool shortbread bottom. Sprinkle with blueberries.
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Using the box greater, shred the second half of the dough on top of the cake. This could also be shredded onto the flat surface and gently transferred to completely cover the cake. Bake in 350F oven for 60min. or until the top gets golden. Serve sprinkled with confectioners' sugar.
