Savor the simplicity and delightful taste of this blueberry cake, which boasts a swift 20-minute prep time.
What You’ll Need:
For the Base:
- 250g vanilla cookies, finely ground
- 2 tbsp butter, melted
- Water, as needed
For the Cream Layers:
- 250g frozen blueberries
- 3 tbsp vanilla pudding powder
- 250 ml heavy whipping cream
- 250g mascarpone cheese
- 3 tbsp sugar
For the Topping:
- Fresh blueberries
Instructions:
- Base Creation: Mix the ground vanilla cookies with melted butter. Add just enough water to make the mixture stick together when pressed. Press this mixture firmly into the bottom and up the sides of a cake pan to form the base.
- Blueberry Cream: In a saucepan, cook the frozen blueberries with 1 tablespoon of sugar until they start to release their juices. Stir in the vanilla pudding powder until well combined and no lumps remain. Once it begins to thicken, remove from the heat and let it cool down.
- Mascarpone Mixture: Whip the heavy cream until it reaches stiff peaks. In another bowl, combine mascarpone with the remaining sugar. Gently fold the whipped cream into the mascarpone to keep the mixture light and airy.
- Cream Layering: Divide the blueberry mixture and the mascarpone cream into thirds. In the first bowl, blend two-thirds of the blueberry mixture with a few tablespoons of the mascarpone cream for the darkest layer. In the second bowl, mix the remaining blueberry mixture with a bit more of the cream for the middle layer. The last bowl will contain just the remaining mascarpone cream for the lightest top layer.
- Assembling: Spread the darkest blueberry cream mixture over the biscuit base. Next, gently layer on the middle blueberry cream. Finish by spreading the lightest mascarpone cream on top.
- Berry Topping: Scatter fresh blueberries across the top layer for a burst of freshness and color.
- Chilling Time: Refrigerate the cake overnight to set the layers and develop the flavors.
When ready to serve, cut a slice of this effortlessly elegant blueberry cake and enjoy a symphony of sweet and tangy notes in every bite. 💜
