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Bakery | Pastry | Sweets, Kids  /  20.06.2018

Summer blueberry mascarpone naked cake

by Anna Chwistek
Anna Chwistek
65 minutes
Servings serves 8

 

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

If you give this recipe a try, be sure to leave a comment or don’t forget to tag me on Instagram. I’d love to see what you come up with.

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

 

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!

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Tags

  • biscuit
  • blueberries
  • fruit

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2 comments

  • Evelyn
    27.07.2020

    Hi! Thank you so much for this tecipe! I am usually afraid of adding fresh berries inside the cake – especially if the cream contains heavy cream. Aa far as I know, bacteria start growing pretty fast – on fresh berries…. How long do you think this cake remains fresh and should be eaten after assembling? Thank you very much. I just would like to make it for a friend and I need to tell her something to be on a safe side…

    Reply
    • Anna
      27.07.2020

      Hi Evelyn! You can make the cake 1 day before serving, keep refrigerated the whole time. The cake keeps for 3 days in the fridge. Please, let me know if you have any more questions.

      Reply

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Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

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