Post mortem: Buruberi cake

My mission yesterday was to bake a cake, a buruberi(blueberry) cake.

Verdict: Unsuccessful. 

So let's have a post mortem. But first of all, here are the blueberries that I bought from our local favourite supermarket, REWE. 

Looks more like fish eggs to me!

Outrageous! I have never seen such false advertising. Lain gila dari dalam gambar. The berries on the bottle's label were soo appetizing. Oh well, I make do with whatever I have. 

Anyway. I used this recipe,http://allrecipes.com/Recipe/blueberry-cheesecake/detail.aspx after comparing multiple recipes. Simple enough.

I went out and bought the ingredients.

I started to watch how to make the cake on youtube but then I got hungry so since I had to make dinner too, I stopped watching the video(s) right after the step mashing the graham bread.I straight went to the kitchen and proceeded. 

Therefore I think I went wrong there because I assume the baking process was as normal.

Here's the cake.

First of all, the oven has bad ventilation. See the different shade on different side? The lighter colour part is most probably closest to the oven door.

Secondly, I think the temperature is too high. That's why the bread cake has crust on top. I do have an oven thermometer, a small one which is mobile but I think it is placed too far from the heating coil, that it shows a lower temperature than real. Probably deviation is 15 K. Note to self: hang the thermometer on the coil, we'll see if it goes wonky.

Third, during the baking the cake rose almost three fold. After one hour baking, I left the oven door opened and simply forgotten about it for another hour. I think it was exposed to cold air all too quickly that it deflated. Initially I was perplexed that the cake rose since there was no baking powder or sodium bicarbonate but afterwards I realised that the cake has eggs in it. My reasoning is the egg 'rose' the cake, just as how an egg is fried in really hot oil, where it will create bubbles. I don't know if you've ever seen them but these bubbles can grow so big yet they have little structural strength and will usually pop. I suspect the cake has too much bubbles due to very high heat, just like the egg fried in very hot oil. Hence reason number  two. Fathi, my housemate, reasons that the cheesecake are meant to deflate, which is supported by the reason of chilling the cake. I believe this is can also be true and will read more on it later.

Before Chilling

After Chilling.
yeah after chilling it got ate first before the photo shoot

Taste wise, I haven't eaten that much cheesecake so I can't exactly pinpoint the difference. 

However I think I prefer a sweeter cake and less butter in the crumb. Note to self, only one tablespoon butter please next time.

The berries jam could also be a little sweeter. Note to self: go crazy on the sugar next time. And buy a different brand of berries.

Hey leave a comment. I'll prolly make another one(s) so I appreciate all the inputs.

Thanks for reading!