Time ago, I wanted to make a purple sweet. I love blueberries, their shape almost perfect, consistency, taste and of course I love their color, so rare in nature and in the kitchen. So, I made this cake layered with blueberries, that belongs to the genus “naked cake”, or cakes uncoated, with an aspect deliberately a bit’ scruffy but sincere. My naked blueberry cake is made with a soft base of sponge cake, a wet Alchermes, a base mascarpone cream, cream and of course blueberries. The decoration to choose you. I wanted something very simple and delicate. The cake should be frozen before being decorated, and you can safely leave it in the freezer, protected by plastic wrap, for a week. I'm used’ important that, when you decide to serve, leave it in the refrigerator for at least six hours, so that gradually decongeli. The naked blueberry cake is a sweet good, very soft and elegant. I'm waiting to see if those who have stolen the idea and recipe naked cake allo yogurt e pop corn It also steals this. Those who have tasted it told me that the taste seems to classic wedding cakes, so soft and light that are also eaten after a wedding dinner. I hope that's true whether you like it! If you like blueberries, try the simple Blueberries muffin and my beloved Crumble with custard and blueberries. Have a good day.
LAYER CAKE MASCARPONE AND BLUEBERRYPrint This
- DOSES FOR A PIE FROM ABOUT 20 CENTIMETERS
- FOR SPONGE CAKE:
- 6 whole eggs
- 150 grams of sugar
- 135 grams of flour
- the zest of a lemon rind
- butter and flour, enough to butter and flour the cake pan
- FOR CREAM
- 250 grams mascarpone
- 250 milliliters of liquid cream to mount
- 150 grams of powdered sugar or extra fine granulated sugar
- 300 grams of fresh blueberries
- 8 grams of gelatin (o 2 Grammi in agar)
- FOR BATHING
- 250 ml of mineral water
- 150 grams of sugar
- Alkermes liquor, just enough
- FOR DECORATION
- fresh blueberries, just enough
- fresh mint, just enough
- panna montata, just enough
For the sponge cake. Preheat the oven at 180 degrees. In a very large bowl, working the eggs with the sugar and lemon zest until making triple in the mixture volume, that will become white and fluffy. The ideal is to work it into the planetary, but you can also use an electric mixer, working the mixture for at least 15 minutes. Add the sifted flour, stirring with a spatula very gently, from top to bottom so as not remove the mass. Grease and flour a mold hinge, or buttering three molds of equal size (this is my preferred solution, so I avoid to cut the sponge cake). Pour the mixture into molds. Bake at 180 degrees for about 25 minutes. To understand when it is cooked, Take the test with a toothpick: tucked in the middle of the cake, He should come out dry. Cool the sponge cake completely on a wire rack. If you have opted for a single sponge, you have to cut it into three disks of equal (more or less) dimension.
For the mascarpone cream and blueberries. Wash the blueberries, dry and blend. At this point, if you prefer not to see the little darker points of the peel, sieve blueberry smoothies. Alternatively, let the mixture as it is. Put the mascarpone in a bowl and knead with a spoon until it is smooth and creamy. Combine mascarpone smoothies blueberries and stir to mix everything. Put the gelatine in cold water for 10 minutes. Heat 25 milliliters of cream and dissolve the gelatine (or agar agar). Allow to cool and pour into the mascarpone and blueberries: mix well.
Whip the cream until stiff, not too firm (semi mounted) and add it to the mixture of blueberries and mascarpone, stirring with a spatula and with a movement from the bottom upwards, so as not remove the cream. Mount until the different textures inside the bowl you will be perfectly blended. Store the mixture in the refrigerator for at least an hour or until it has hardened enough to be able to be used for stuffing the naked cake.
Wet the sponge first disc of Spain with the wet Alchermes, Sprinkle a third of the cream, add some cranberry and cover with the second disc of pan of Spain. Wet well, add more cream and blueberries and top with the last hard pan of Spain. Finish the top of the cake with a little’ cream to advanced blueberries. Put the cake in the freezer for at least two hours. When the cake is cold, cover the sides with whipped cream: Used a spatula and make sure that the cream is spread in a thin layer and not uniform. The sense of cake naked (naked cake) is just to let the layers almost in sight. Decorate the top of the cake harmoniously, made of small tufts of whipped cream, posandoci over blueberries and small mint leaves. Store the cake in the refrigerator until ready to serve. Bon appétit!
You can easily freeze the whole pie for a week. The important thing is that the layer cake with blueberries remain in the refrigerator for at least 6 hours before cutting. If you decided to freeze, I recommend you do not put the mint and add it once thawed. If you have a metal ring cake, you can cover it with transparency and compose sweet even without waiting for the cream rassodi, so the ring will hold it all together. Once you finished editing the sweet, the surface coated with mascarpone cream and frozen blueberries and the whole. Then release the cake from the ring and continue as per instructions.