Blueberry Cake

Name: Blueberry Cake - Catinca C.
Ingredients: For the dough; 250g flour; 3 tablespoons sugar; 125g Rama margarine; 1 egg; a pinch of salt; 1 sachet of vanilla sugar. For the cream: 50g butter; 500g fatty cow cheese; 100g sugar; 5 tablespoons sour cream; 3 eggs; 2 tablespoons corn flour (starch); 1 sachet of vanilla sugar; grated zest of 1 lemon; 150g fresh blueberries. Crispy flakes: 125g butter; 100g sugar; 125g flour.

Dessert - Blueberry Cake by Catinca C. - Recipia

Blueberry cake is a delicious dessert, perfect for bringing a touch of joy to any meal. This recipe combines the soft and creamy texture of cheese with the slightly tart sweetness of blueberries, turning each slice into a true delight for the taste buds. Additionally, it is a simple recipe, ideal for those who want to impress with a quick yet sophisticated dessert. Preparation time: 30 minutes Baking time: 1 hour Total time: 1 hour and 30 minutes Number of servings: 12 Ingredients: For the dough: - 250 g flour - 3 tablespoons sugar - 125 g margarine (or butter) - 1 egg - 1 pinch of salt - 1 packet of vanilla sugar For the cheese cream: - 500 g cottage cheese (ideally full-fat for a creamier texture) - 50 g butter (at room temperature) - 100 g sugar - 5 tablespoons sour cream - 3 eggs - 2 tablespoons cornstarch - 1 packet of vanilla sugar - Zest of 1 lemon - 150 g fresh blueberries For the crunchy flakes: - 125 g butter - 100 g sugar - 125 g flour Step by step for a perfect cake: 1. Preparing the dough: In a large bowl, add diced margarine, sugar, salt, and vanilla sugar. Use a spatula or mixer to combine the ingredients until the sugar is almost completely dissolved and the mixture becomes homogeneous. Helpful tips: Make sure the margarine is at room temperature for easy mixing. If using butter, it should be soft but not melted. 2. Adding the egg: Add the egg to the margarine mixture and mix well until the ingredients are completely combined. 3. Incorporating the flour: Gradually add the flour and mix until a uniform dough forms. When the dough is ready, shape it into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes. Personal note: You can also add some chopped nuts to the dough for extra texture and flavor. 4. Preparing the pan: Prepare a round cake pan (approximately 24 cm in diameter) and line it with parchment paper, cutting the paper to fit the size of the pan. 5. Rolling out the dough: Remove the dough from the refrigerator and roll it out directly on the parchment paper, ensuring an even coverage of the base of the pan. Use a fork to prick the bottom of the crust to prevent air bubbles from forming during baking. 6. Preparing the cheese cream: In a bowl, mix the cottage cheese with the soft butter, sugar, and spices until you get a homogeneous mixture. Add the sour cream and the 3 egg yolks, continuing to mix. Healthy option: You can replace the sour cream with Greek yogurt for a lower-calorie version. 7. Finalizing the cream: Incorporate the cornstarch and finally, add the whipped egg whites, gently folding from the bottom up to retain the air in the egg whites. 8. Assembling the cake: Pour the cheese cream over the dough in the pan and evenly sprinkle the blueberries mixed with a little flour (this will help maintain the shape of the blueberries during baking). 9. Baking: Preheat the oven to 180°C and bake the cake for 15 minutes. 10. Preparing the crunchy flakes: In a bowl, mix the butter with the sugar and flour until a homogeneous mixture forms. Avoid overworking it to prevent a dense texture. 11. Adding the flakes: Remove the cake from the oven, add the crunchy flakes on top, and return it to the oven for another 50-60 minutes, or until the cake is golden and firm to the touch. 12. Cooling and serving: Allow the cake to cool in the pan, then carefully transfer it to a platter. Cut into slices and serve cold to highlight all the flavors. Frequently asked questions: Can other fruits be used instead of blueberries? Yes, you can experiment with raspberries, strawberries, or even peaches, adjusting the sugar amount according to their sweetness. How can I store the cake? The cake stores well in the refrigerator, covered with plastic wrap, for 3-4 days. You can freeze it, but it is recommended to consume it fresh to appreciate the optimal taste and texture. Nutritional benefits: Cottage cheese is an excellent source of protein and calcium, while blueberries are rich in antioxidants, vitamins C and K. This cake is not only delicious but also nutritious, offering a good balance of carbohydrates, proteins, and healthy fats. Serving suggestions: Blueberry cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of fresh whipped cream. Additionally, a fruit tea or cappuccino would perfectly complement this refined dessert. In conclusion, blueberry cake is a simple yet elegant dessert that can be easily prepared, regardless of your culinary skills. Whether you serve it on an ordinary day or on a special occasion, this cake is sure to bring smiles to the faces of your loved ones. Enjoy!

Category: Dessert Author: Catinca C. Views: 1174 Date: 29.09.2024

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