Summer blueberry mascarpone naked cake

serving dumplings | Summery blueberry mascarpone naked cake

Light sponge cake layered with mascarpone cream and loaded with fresh blueberries. This is a lovely cake for all occasions!
I get childishly excited when blueberries come into season. I love them, they are so good! Juicy, sweet, plump and just begging to be popped into your mouth by the handful. Or in a cake!
Specifically this naked cake with fresh blueberries, which is astonishingly quick and easy to make. The combination of mascarpone and blueberries is a complete classic, an utter celebration of blueberries being in season. The cake is amazingly delicious, the blueberries just explode in your mouth, you just have to taste it!

serving dumplings | Summery blueberry mascarpone naked cake

serving dumplings | Summery blueberry mascarpone naked cake

prep time 65 minutes

ingredients

all the ingredients should be at room temperature

sponge cake

90 g flour
50 g potato starch
150 g sugar
4 organic eggs
1/2 teaspoon baking powder
pinch of salt
beans from 1/2 vanilla pod

mascarpone cream

250 g mascarpone
250 ml heavy cream
50 g icing sugar

also

1 tablespoon dried blueberries powder (optional)
3 tablespoons blueberry jam
250 g fresh blueberries
2 tablespoons grated dark chocolate
mint for decoration

[/ Ingredient-list]

serving dumplings | Summery blueberry mascarpone naked cake

serving dumplings | Summery blueberry mascarpone naked cake

instructions

Combine the flour with the potato starch and baking powder.
Crack the eggs and beat the egg yolks with half of the sugar until a very light mixture. Beat the egg whites until stiff, then gradually add salt and the remaining sugar, whisking constantly, until a stiff and shiny mixture. Add the egg yolks and gently stir with a spatula. Add vanilla beans, then sift the dry ingredients and stir gently with a spatula just until combined.

Line a 18 cm springform with parchment paper and grease the sides with butter. Pour the batter and bake until a toothpick inserted into the center comes out dry, about  35-40 minutes at 170°C. Let cool completely.

In a large bowl, beat the cream until it reaches the consistency of yogurt, add icing sugar and mascarpone. Beat until stiff.
Stir 1/3 of the mascarpone cream with blueberry powder.

To assemble cut the cake into two layers, place one layer, flat side up, spread with blueberry jam, 100 g fresh blueberries and the mascarpone cream with blueberry powder. Place the second cake layer and  cover sides and top of the cake with a thin layer of buttercream to create the naked cake. Top with fresh blueberries, grated chocolate and mint. Place for at least 30 minutes in the fridge. Enjoy!