Mascarpone Yogurt and Blueberry Cake
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.
- 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.