Mascarpone, yogurt and ricotta cake with blueberries, a perfect recipe for summer days, refreshing, ready in the blink of an eye, and you can change the fruit to your liking.
Let me tell you how this recipe was invented. I was looking for an idea of how to use up all the dairy products I had in the fridge just 3 days before going on vacation. There were 2 packages of mascarpone, 1 package of ricotta, and lots of yogurt. I needed mascarpone for one cake that I will share with you (if any luck, the recipe will be published this month), which ingredients I eventually changed at the last minute (and I’m glad I did because it wouldn’t be for this wonderful cake), the ricotta was planned for ricotta and spinach dumplings (and as it is with me and planning, it’s never the way I imagine), and yogurt is a permanent resident of our fridge. With the addition of gelatin, a bit of sugar, and lemon, I came up with an extra delicious cake.
This is actually a cake without baking unless you are looking at a baking crust for 15 minutes. Although the crust is not necessary, you can pour the whole cake onto baking paper and refrigerate it (gelatin will harden it enough to cut easily) or simply make a crust of Graham Cracker Crumbs, butter, and sugar. All options are open.
Mascarpone Yogurt and Blueberry Cake
- 200 grams all-purpose flour (7 oz, 1 1/2 cups + 1 heaping tbsp)
- 90 grams butter (3.2 oz, 1/3 cup + 1 tbsp) cold and cubed
- 1 tablespoon granulated sugar
- a pinch of salt
- 1 egg
- grated zest of 1 lemon
For the filling:
- 500 grams mascarpone (17.6 oz, 2 cups)
- 400 grams yogurt (14.1 oz,1 2/3 cup)
- 250 grams ricotta (8.8 oz, 1 cup)
- 1 lemon grated zest, and juice
- 1 teaspoon vanilla extract
- 150 grams powdered sugar (5.3 oz, 1 1/4 cups) depending on how sweet you want it, try and adjust it to your taste
- 10 grams powdered gelatin (3 teaspoons)
- 500 grams blueberries (17.6 oz, 5 cups) can also use raspberries, strawberries, currants, blackberries ...
- 3 tablespoons sugar
- 2 tablespoons water
- 1 teaspoon cornstarch + 1 tablespoon cold water
- Mix all ingredients and make a smooth dough with your hands. (If you have a food processor, you can make everything in it as well.) Form the dough into a ball, then press it with your palm into a disc, wrap it in a foil and refrigerate for 30 minutes.
- Preheat the oven to 180 C (350 F).
- Roll out the dough between two baking papers, measuring approximately 33x23 cm (13x9 inch) dimensions of baking pan, and transfer to the prepared baking sheet, together with the baking paper you cut to the same size, poke the dough several times with a fork and bake about 15 minutes to light golden color. Let it cool.
- Squeeze the lemon juice and grate the zest. In a smaller saucepan, melt the gelatin in the lemon juice and let it stand briefly.
- In the meantime, using electric mixer mix mascarpone, ricotta, yogurt (leave about 3 tablespoons of yogurt on the side), grated lemon zest, vanilla extract, and powdered sugar.
- Add the rest of the yogurt to the gelatin and heat, stirring, over medium heat to simmer, activating the gelatin. Pour the gelatin mixture into the cheese mixture and mix well.
- Pour the prepared filling over the cooled crust and refrigerate for a minimum of 3 hours, preferably overnight.
- Put about 400 grams of blueberries in a smaller pot, add 2 tablespoons of water and sugar and cook for about 10-15 minutes until the blueberries soften. Dissolve the cornstarch in 1 tablespoon of water and add to the blueberries and cook for another 1 minute until the sauce thickens. Let it cool.
- Slice the cooled cake into squares, pour each square with blueberry sauce and a few fresh blueberries.
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