I like blueberreis and I like cheescake, so when I bought blueberries it was extremely clear, what I planned to prepare as another dessert. It is a relative simple and quick dessert. It is important to use high quality whipping cream and good mascarpone and the result will certainly be successful for everyone
Ingredients (cake form 18cm)
- 1 egg
- 30g sugar
- 50g gluten free flour (Schaer mix B)
- 1 spoon vegetable oil
- 1 tablespoon baking powder
Mix the egg, sugar and oil until the mixture is pale and thick. Sift in half of the gluten free flour and mix. Then sift in rest of the flour with the baking powder.
Pour the mixture into the cake form and bake for 10-12 minutes or until it is golden brown.
Blueberry cream:
- 200ml whipped cream
- 250g mascarpone
- ½ cup blueberries
- Sugar or another sweetener
- Whipping Cream Stabilizer
Mix the blueberies and sweetener in the food procesor on high speed until smooth.
Pour the cream and whipping cream stalbilizer into a large bowl. Beat until the cream becomes stiff.
In another bowl mix the mascarpone for one minute and gently stir in the blueberry sauce puree until combined. Fold in the whipped cream. Scoop the blueberry cheesecake mixture into the cake form over the crust, cover and refrigerate for one hour.
Now arrange fresch blueberries on the top of the cake and last step is the agar agar gelatin.
- 250ml blueberry juice
- Sweetener
- 1 ½ tablespoon Agar agar
Dissolve agar flakes in blueberry juice. Bring to a boil and simmer for 5 minutes. Let cool and pour over fresh blueberries. Chill in the refrigerator overnight.
