Blueberry mascarpone ombré cake – fruity, creamy & perfect for special occasions
This cake is not only a taste sensation, but also a visual work of art: Moist spelt and almond bases meet a delicate mascarpone cream with fresh blueberry puree – layered, filled, and coated in soft shades of violet. The ombré look makes it the star of any coffee table, whether it's a birthday, summer party, or pastel wedding cake. And the best part? It looks more complicated than it is.
Zutaten:
For the blueberry puree:
- 150 g fresh blueberries
- 1 tbsp raw cane sugar
- For the cake bases
- (2 cake tins, each 15 cm Ø)
- 6 eggs
- 1 pinch of salt
- 100 g soft butter
- 250 g raw cane sugar
- 1/4 tsp vanilla sugar
- 200 ml milk
- 250 g fine spelt flour
- 100 g ground almonds
- 1 pinch of cinnamon
- ¾ tsp baking powder
For the cream inside:
- 200 g mascarpone
- 30–40 g powdered sugar
- 1 pinch of vanilla powder
- 100 ml cream
For the cream outside:
- 7 tbsp mascarpone
- 50 ml cream
- Powdered sugar for sweetening
- 100 g fresh blueberries
Here’s how to prepare it:
Blueberry pureeBoil 150g of blueberries with the sugar and puree. Then let cool.
Cake basesPreheat the oven to 180°C. Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks. Cream the soft butter until creamy, add the sugar and vanilla sugar and continue mixing. Add the egg yolks one at a time and beat until frothy. Add some of the milk and mix briefly until well blended. Sift the flour and mix with the almonds, cinnamon and baking powder. Stir the flour mixture alternately with the milk into the batter. It is best to use a whisk for this. Finally, fold in the beaten egg whites. Divide the batter evenly between two greased cake tins and bake for 30 minutes. Then reduce the temperature to 170°C and bake for a further 20 minutes. Test with a skewer whether the batter is baked through. Remove from the oven and let stand for approx.
Let stand for 10 minutes. Then carefully remove the cake bases from the pans and let them cool completely on a wire rack.
Cream insidePlace the mascarpone in a bowl. Sift the powdered sugar and vanilla powder over the mixture and stir until smooth. Whip the cream until stiff peaks form and fold it into the mascarpone mixture. Refrigerate the cream before using.
Cream outsideFor the outer cream, you'll need three small bowls. In the first bowl, add 3 tablespoons of mascarpone, 50 ml of whipped cream, and a pinch of powdered sugar, and mix. In the second bowl, add 2 tablespoons of mascarpone and 2 teaspoons of blueberry puree, and mix until the cream turns light purple. In the third bowl, add 2 tablespoons of mascarpone and about 8 teaspoons of blueberry puree, and mix until the cream turns purple.
Assemble the cakeCut the cake layers in half horizontally. Spread about 3 tablespoons of the white mascarpone cream on the bottom layer. Drizzle with 2-3 teaspoons of the blueberry puree and scatter a few fresh blueberries on top. Place the cake layer on top and repeat the process twice. Place the last cake layer on top, bottom side up. Chill the cake for about 15 minutes. Spread the purple cream on the bottom third of the cake and spread it evenly. Cover the middle of the cake with the purple cream. Spread the white cream on top and over the top third. Smooth out the individual layers with a spatula. Decorate with fresh dahlias or blueberries.
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The content of this article is from the book:
Judith Bedenik
Chic layers
Price: € [D] 17.00 / € [A] 17.50
ISBN: 978-3-86355-954-0
Cakes are true classics, but always new, exciting, and above all, delicious and beautiful. Whether it's lilac lemon cake, pancake cake, blackberry tart, fig chocolate cake, or poppy seed cake with berries and coconut chips, there's a delicious and beautifully decorated cake for every season and occasion! Both chocolate lovers and fruit fans will find something to their liking with these recipes. Current trends like naked cakes, gradient cakes, and ice cream cakes are also included!
