Makes 3 Layer 6" Cake
1 stick (113 g.) organic butter, softened
212 g. organic sugar
1 tsp. organic vanilla extract
3 (102 g.) organic large egg whites
½ cup (113 g.) organic sour cream
¼ cup organic milk
170 g. organic gluten free flour blend
½ tsp. sea salt
½ tsp. baking powder
142 g. organic blueberries (you can use fresh or frozen)
70 g. organic sugar
¼ cup water
85 g. organic walnuts, chopped
Make the filling first. In a medium pot add the blueberries, sugar and water. Cook over medium heat until the mixture has reduced by half and you have a thick compote. You can do this the day before and store in the fridge overnight. Just make sure this mixture is cooled completely before assembling the cake.
Preheat oven to 350 degrees.
In the bowl of your stand mixer fitted with whisk attachment, add the egg whites. Whisk until stiff peaks form. Remove and put in a separate bowl.
Using the same mixing bowl (no need to wash), with the paddle attachment add the butter, sugar and vanilla extract. Mix on low until all ingredients are combined.
In a separate bowl, add the gluten free flour, salt and baking powder and whisk together.
Add the sour cream, milk and flour mixture to the mixing bowl and mix on low until combined.
Add the egg whites to the butter mixture and fold in. Keep stirring until you have a smooth cake batter.
Line three 6” cake pans with parchment paper and pour batter evenly into each pan, about 255 g. each.
Bake for 17 minutes or until a wooden pick inserted in center comes out clean.
Once the cake has cooled, start the frosting. In the bowl your stand mixer fitted with paddle attachment, add the butter, powdered sugar, milk and passion fruit flavor. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy.
On a cake stand or cake spinner, place the first cake layer and spread a very small amount of frosting onto the cake, you want this to be very thin.
Put some frosting in a piping bag with decorating tip #804 (or no tip at all). Pipe a boarder around the edge of the cake, this will hold in the blueberry filling.
Put half of the blueberry filling into the middle and spread out evenly.
Top with the second cake layer and repeat this process.
Crumb coat the outside of your cake to seal in all crumbs and filling.
Frost the outside of your cake smooth.
Add the chopped walnuts to the boarder around the bottom half of the cake.
With the remaining frosting, separate it into five small dishes. Color each dish blue, yellow, red, purple and green. For red use pink and yellow (a little more yellow than pink), for purple use equal parts blue and pink and for green equal parts yellow and blue. The more color you put in the darker the colors will be, I used a lot to get these bright colors. When adding colors into each dish, add a splash of water, this will help make the colors combine better and also be more vibrant.
Once the colors are made, put each into a piping bag with a decorating tip. You can use ay tips you want. But, I used used tip #30 for blue, for purple I used tip #164, for yellow I used tip #26, for red I used tip #32 and for green I used tip #21.
Pipe any design you like on the cake, just wing it and have fun!
Store in the fridge.
Baker’s Note: To make this cake not gluten free, just substitute the organic gluten free flour blend for all natural cake flour.
Recipe by Mimi's Cookie Bar