In a bowl add whole eggs, sugar and salt powder. Mix until the eggs double in volume. Add the oil in a thin thread and vanilla essence, mixing at a medium speed. Then add the flour mixed with baking powder, spoon by spoon, until you incorporate the whole amount of flour.
The cottage cheese is mixed with the sugar, flour and the two sachets of vanilla sugar, we get a cream over which we add the blueberries and mix lightly.
With the help of the ice cream cup, we portion the composition into muffin tins. I put a cup in each shape, and then I added a teaspoon of cream cheese mixed with blueberries, on top I added a few more blueberries for decoration.
I put the muffin tray in the preheated oven at a temperature of 170 degrees C, for about 25-30 minutes. I'm ready when they start to brown on the edge.
Remove from the oven and allow to cool slightly, then they can be served.
Lemon and blueberry cream cake
Berries are an excellent source of vitamins and antioxidants, and now is their season. You can integrate them into desserts, you can turn them into jams or you can enjoy their simple aroma.
The recipe we propose to you today is a very good-looking cake, due to the contrast: the yellowish top, the white cream and the blueberry topping, purple, look extremely appetizing put together. It is a not at all pretentious dessert, not very sweet, ideal for any occasion.
- For the countertop:
- 5 eggs
- 5 tablespoons sugar
- 5 tablespoons oil
- 5 tablespoons flour
- 1 sachet of vanilla sugar
- 1 teaspoon baking powder
- a pinch of salt
- For topping:
- 350 g blueberries
- juice of 1/2 lemon
- 1 tablespoon sugar
- 1/2 cup liquid cream
- For the cream:
- 200 g butter
- 200 g cream cheese
- 250 g powdered sugar
- lemon juice
- 1 teaspoon vanilla extract
- blueberries for decoration
Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt at the maximum speed of the mixer.
When a foam forms, start adding the sugar and mix until the egg whites become a hard, glossy foam. Rub the yolks with the oil until smooth and a little light in color. Pour over the egg white foam, mixing on low speed.
Mix the flour with the baking powder. Start incorporating the flour with a fork or spatula. Pour the top into a tray lined with baking paper and place in the preheated oven at 175 degrees for 30-35 minutes.
To prepare the topping, strain the blueberries with a vertical blender. Put the blueberry puree together with the sugar and lemon juice in a bowl on the fire. Let it boil for 5-7 minutes, stirring, or until it acquires a gelatinous texture.
When the topping has cooled, pour the liquid cream over it and mix.
In the meantime, you can take care of the cream. Put the butter at room temperature and the cheese in a bowl and mix well. Add the powdered sugar, lemon juice and vanilla and mix until all the ingredients are incorporated.
When the countertop has cooled, make some holes in it with the tail of a wooden spoon. Pour the blueberry topping over the counter so that it enters those holes you made.
Spread the cream on top, in an even layer. Garnish with fresh blueberries and refrigerate for at least two hours before serving.
You have to see it too.