Blueberry Glazed Braided Cake

Ingredients:

• 500 gr. dry flour mix for biscuit
• 1 pack (4 servings) of white chocolate pudding mix
• 3 egg whites
• 1 cup of milk
• 1/2 cup vegetable oil
• 1 can (450 g) of blueberries in syrup - strain and dry the berries
• 350 gr. cake icing with added vanilla
• 3/4 cup white baking chocolate chips (melted)
• 3/4 cup powdered sugar (sifted)
• Fresh blueberries for garnish

Preparation:

1. Preheat oven to 170°C. Grease two round baking pans (23 cm in diameter) with oil or special spray.
2. In a deep mixing bowl, combine the dry cake and pudding mixtures. Add the egg whites, milk, and butter; beat with a mixer on low speed for 30 seconds. Scrape down the sides of the bowl and beat for another 2 minutes. Stir in the dried blueberries (in a convection oven). Divide the batter evenly and pour into 2 prepared baking pans.
3. Bake for 35-40 minutes, or check for doneness with a toothpick before removing. Let cool in the pans for 10 minutes. Then remove the cakes from the pans to a wire rack to cool completely.

4. White glaze

   
   In a medium bowl, combine the vanilla frosting and melted white chocolate chips. Set aside 1.5 cups of the resulting white frosting.
   
   Place one layer of sponge cake on a large platter and spread with 1/2 cup of white icing. Top the sponge cake with a second layer. Spread the remaining icing over the sides and top of the sponge cake.
5. In a medium bowl, beat 1 1/2 cups white frosting with powdered sugar on low speed until combined.
   
   To decorate the pie, take a pastry bag and, using the appropriate tip, fill it with white icing. Pipe the first stripe from left to right across the center of the cake. Space the remaining stripes 0.5 cm apart.
   
   Rotate the cake 45° and draw the same stripes over the first ones, leaving 0.5 cm between each. Draw a border around the outline of the cake and, finally, decorate the top layer with fresh blueberries.