Blueberry Mascarpone Cake

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	10 mins
Total Time	4 hrs 20 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

1 cake base for fruit cakes, bought or made yourself
500 g blueberries
250 g mascarpone
1 cup whipped cream
200 g chocolate, white
1 pack icing, clearer
Sugar (according to package instructions)
water (according to package instructions)
2 packs vanilla sugar

Instructions

Put the white chocolate with the mascarpone in a saucepan, let it melt at a low temperature and stir well. Let the cream cool for a good 1/2 - 1 hour.
Then whip the whipped cream until stiff and fold into the mascarpone cream. Put everything together on the cake base and chill. In the meantime, add the vanilla sugar to the blueberries until the juice has drawn out.
Then spread the blueberries and the juice on the cake and pour the icing made with water and sugar according to the instructions on the packet. Chill the cake in the refrigerator for a few hours or overnight.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.