Vanilla Blueberry Ring Cake - cooking recipe

Ingredients

1/2 lb blueberries
1 2/3 cups sugar
2 None vanilla pods, seeds scraped out
5 None medium eggs
1 1/2 cup whipping cream, whipped
5 oz lady finger cookies
2 tbsp butter

Preparation

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.