I made this cake for our little one Leo's 2nd birthday last weekend. He loves blueberries and any cakes, so I wanted to make something special but not too sweet for him. He also has a bit of eczema problem and can't eat heavily creamy puddings, so I used creme fraiche instead of butter or cream filling. The sponge is a standard one I use for many recipes, you add the same number of tablespoons of water and sugar as the number of eggs you use and double number of tablespoons of flour. You can then reduce or increase the quantity as you wish. I learned it from a friend's Mum, she told me a little rhyme to remember it for the rest of my life :-) It goes like this: "Ahány tojás annyi víz, dupla cukor, dupla liszt" In this rhyme you might notice she adds more sugar (!) but I half this for my recipes these days.
3 eggs, whites and yolks separated
3 tbsp water
3 tbsp caster sugar
6 tbsp wholemeal spelt flour (or plain flour)
1 heaped tsp baking powder
few drops of vanilla extract
For filling and decorating:
300 ml creme fraiche
Preheat the oven to 180C. Beat the egg whites until stiff peaks form. Mix the egg yolks with the sugar until completely smooth and pale in colour. Add the water and vanilla extract and mix well. Add the baking powder and the flour gradually and mix well again. Using a wooden spoon, very gently fold in the egg whites so that all the air is incorporated and the sponge mix is light and fluffy. Pour into a lined 20 cm cake tin and bake for 30-40 minutes until cooked through. Let it cool on a wire rack then slice into two discs. Beat the creme fraiche with 3 tbsp icing sugar until it resembles soft peaks of double cream, but add more sugar if you like it sweeter. Spread the blueberry jam and the creme fraiche on one half of the cake, place the other half on top. Sprinkle the top with icing sugar, pile some more creme fraiche on top and arrange the blueberries in the middle. Sprinkle with the chopped pistachios and serve the remaining creme fraiche on the side.