Vanilla Blueberry Ring Cake
Ingredients
Instructions
- For the blueberry compote, cook the blueberries with 1/3 cup of the sugar. Cool and refrigerate.
- For the vanilla cream, mix the vanilla seeds with the eggs, a pinch of salt and the remaining sugar in a bowl. Set over a pan of simmering water and whisk until the sugar has dissolved. Remove from the water bath and whisk until frothy. Fold in the whipped cream.
- Pour the vanilla cream into a 10 cup fluted Bundt pan. Add the blueberry compote and marble with a long spoon. Freeze for 2 hours.
- Place the lady fingers in a plastic bag and crush with a rolling pin. Melt the butter in a pan, add the cookie crumbs and mix well. Sprinkle on top of the blueberry cream in the Bundt pan. Freeze for a 4 more hours. To serve, briefly dip the ring pan in hot water, turn out onto a plate and slice.
Nutrition & Diet Analysis (per serving)
570
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).