Berry Cheese Angel Cake - cream cheese

Method

• Leave the cream cheese, butter, and eggs at room temperature.
• Defrost the frozen blueberries.
• Pre-heat the oven to 180C.
• Beat the cream cheese and butter with a hand mixer until creamy.
• Divide the sugar into 2 to 3 portions and add one portion at a time to the cream cheese mixture and mix well.
• Add the beaten eggs little by little to 3.
• After mixing well.
• Add the sifted A ingredients and stir gently with a plastic spatula.
• After mixing.
• Lightly dust the blueberries with plain flour (not listed in the ingredients).
• Mix in the blueberries.
• Stir in the rum and mix gently.
• Pour the filling into the greased ring mould and flatten the surface.
• Remove as much air as possible.
• I made 1.5 times of filling and made an extra cake in a mini pudding mould.
• Bake for 30 minutes at 180C until a skewer inserted into the middle comes out clean.
• Remove the cake from the mold and leave to cool.
• Dust with powdered sugar.
• It is tasty with a gentle sweetness of blueberries.
• It is perfect for serve to guests.