A cake with such an alluring name and a stunning appearance will give you an unforgettable pleasure! Light biscuit cakes with the blueberry soaking of a rich creamy taste. This dessert looks incredibly festive and will decorate any dinner.
Let’s give the floor to Xenia: “Dear friends, it is very tasty and very creamy. The cake accords to the preferences of each family member. I hope you will like it as well.”
So let's get it started.
- All the ingredients should be at the room temperature. Preheat the oven to 170C (338F) using the “convection” mode.
- Pour the condensed milk in the mixer bowl, and start whisking. Stir the eggs, one by one (one egg every minute).
- Mix the flour with the baking powder and sift them twice.
- Add the sifted flour and the baking powder to the whisked condensed milk and eggs. Stir the mass, and leave it for 15 to 20 minutes.
- Using a pastry bag, place a part of the biscuit dough into an 18 cm (7 inch) mold, and leave it for a couple of minutes. Then bake the cake in the oven until slightly ruddy (quite a bit).
- When pressed, the cake should return to its original form, which means that it is ready. Don’t make the biscuit layers too thin!
- Bake all the cakes, and leave them for 1.5 hours.
- Boil the blueberries with sugar for 2 to 3 minutes after boiling. Strain the berries from the blueberry sauce.
- Whip the mascarpone at the maximum speed, gradually adding the condensed milk. It is necessary to look at the consistency. The mascarpone can be different depending on the manufacturer, so if you have it dense enough, then 250 ml (8.80 oz) of condensed milk will be enough. If the mascarpone you use is more liquid and plastic, then you have to lessen the condensed milk amount.
- Finally add 30 ml (1.05 fl oz) of the blueberry sauce to the custard and whip it. Leave the berries for assembling.
Finishing blueberry custard
- Place the room temperatured butter, the chilled curd cheese and the powdered sugar into the mixer bowl, and whip them for 5 to 6 minutes at maximum speed.
- Next, add the blueberry sauce (optionally), focusing on the color you need.
- Cut the cakes with a ring-mold 18 cm (7 inch) in diameter.
- Grease each cake with 33% cream, and then cover it with the custard and the blueberries. Place the cake in the fridge for 30 to 50 minutes to stabilize. Then smooth the cake with the finishing custard.
- Place the cake in the fridge overnight.