Blueberry Torte Recipe

Instructions

1. Preheat oven to 350 degrees.
2. Coat 2 -9inch round cake pans with cooking spray and dust with flour.
3. Set aside.
4. In a large mixing bowl combine cake mix, eggs, water, and oil (prepared to package directions)
5. Mix on medium high speed for 2-3 minutes until smooth and incorporated.
6. Pour half of batter into each pan.
7. Bake for 20-25 minutes until lightly browned and springs back with light touch.
8. Remove from oven and cool for 10 minutes on a cooling rack.
9. Invert onto a second cooling rack and flip back over so tops are facing up. (see photo's) Let cakes cool completely.
10. Cut the top off of the first cake (to make even) and use these two for the bottom 2 layers.
11. Cut the second cake in half so that you have 4 layers.
12. (* 2 layer option: do not slice cakes in half)
13. Cream Cheese Frosting:
14. Whip cream until reaches firm peak, pull beaters away from cream and it holds a strong peak shape.
15. In a small mixing bowl beat cream cheese and powdered sugar until smooth, add to cream and mix to incorporate.
16. Place the first cake layer on serving plate.
17. Spread 1/3 C of cream cheese frosting, add then 3 Tbsp blueberry pie filing, swirl lightly with knife to combine and repeat with remaining layers.
18. On the top layer - frost the entire top of cake with the frosting.
19. Top with remaining dollops of blueberry pie filing on top, lightly swirl to incorporate. (will drizzle down the sides of the cake.)
20. Add fresh blueberries to top of cake in a circle shape and finish with sprigs of chamomile flowers (remove flowers before serving- not edible), if desired.
21. Refrigerate until serving.