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
Print Recipe
Pin Recipe 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.
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