Baked with berries: Why you should definitely try our cream cheese cake with blueberries
A cream cheese cake with blueberries impresses not only with its visual sophistication, but above all with its lightness.
Cream cheese cake with blueberries
Whether for festive occasions or a relaxing afternoon in the garden: this cake is a classic that you can easily vary. Garnish the dessert with fresh mint or edible flowers just before serving to create an especially appealing aesthetic.
420 minutes
75 minutes
45 minutes
300 minutes
Dessert, cake
Festive
German
1 springform pan (diameter 24 cm), baking paper, cake ring, small pot
€ € € €
Ingredients for 1 springform pan (diameter 24 cm)
for 14 servings
For the sponge cake
-
5 eggs (M)
-
120g sugar
-
1 ground bourbon vanilla
-
100 g wheat flour (Type 550)
-
50 g cornstarch
-
1 tsp baking powder
For the filling and garnish
-
4 sheets of gelatin
-
500 g cream
-
400 g cream cheese, natural
-
2 tbsp lemon juice
-
1 grated peel of 1 organic lemon
-
100g powdered sugar
-
250 g blueberries (frozen)
-
1 pack of cake icing, clear
-
200 ml apple juice
-
white chocolate for garnish
preparation
- Preheat the oven to 170 degrees. Line the bottom of the springform pan with baking paper. Separate the eggs and beat the egg whites until stiff. Mix the egg yolks with sugar and vanilla until foamy. Sift the flour with the starch and baking powder over it and fold it in together with the beaten egg whites. Pour the mixture into the mold and bake in the oven on the middle shelf for 35-40 minutes. Remove and let cool for 10 minutes. Remove from the mold and let cool.
- To make the filling, soak the gelatine in cold water. Beat 400 g of cream until stiff. Mix cream cheese, lemon juice, lemon zest and powdered sugar until smooth. Squeeze out the gelatine, heat it in a small pot on the stove over a gentle heat and let it melt. Stir in 2-3 tablespoons of the cream, then mix the mix into the remaining cream. Fold in the whipped cream, then fold in 150 g of blueberries.
- Divide the sponge cake horizontally into 3 layers. Surround the bottom base on a plate with a cake ring. Spread with half of the cream, cover with the second layer and fill with the remaining cream. Smooth it out and close it with the lid. Chill for about 4 hours.
- Cook the cake icing with the apple juice according to the package instructions, mix in the remaining blueberries, bring to the boil briefly, then allow to cool slightly. Meanwhile, whip the remaining cream (100 g) until stiff. Remove the ring from the cake and spread a thin layer of whipped cream all over the cake. Pour the berry icing onto the cake and let it flow slightly down the edge. Grate the chocolate and garnish the cake with it.
Energy and nutritional information for the recipe
| per serving | |
|---|---|
| energy | 1.481 kJ 354 kcal |
| Fat | 23.0g |
| Carbohydrates | 29.0g |
| protein | 8.0g |
