Blueberry Cheese-Loaf Cake von Food with Style, fertig angerichtet
Cake

Kolač od borovnica sa sirom

Sočni kolač u kalupu za biskvit s nježnom aromom borovnica, kremastim slojevima cheesecakea i mekim vrtlogom džema. Stabilan, pun okusa i s prekrasnim efektom...

Podijeli
Pečenje 50 minuta

Sastojci

  • Za biskvit s borovnicama
  • Za sloj cheesecakea
  • Za vrtlog

Priprema

  1. 1
    Zagrijte pećnicu na 170 °C / 340 °F (gornji/donji grijač). Kalup za biskvit obložite papirom za pečenje ili ga dobro namastite i pobrašnite.
  2. 2
    Maslac, šećer i vaniliju miksajte 2-3 minute dok smjesa ne postane svijetla i pjenasta. Dodajte jaja jedno po jedno i nakon svakog dobro umiksajte.
  3. 3
    Pomiješajte brašno, prašak za pecivo i sol. Dodajte u smjesu naizmjenično s mlijekom i miksajte samo dok se ne sjedini.
  4. 4
    Za sloj cheesecakea umutite krem sir, šećer, jaje, vaniliju i gustin dok smjesa ne postane glatka i kremasta. Nemojte previše miksati.
  5. 5
    Trećinu smjese za biskvit ravnomjerno rasporedite po kalupu. Žlicom prelijte pola smjese za cheesecake i dodajte manje kapljice džema od borovnica (nemojte razmazivati).
  6. 6
    Pažljivo dodajte drugu trećinu smjese za biskvit. Odozgo rasporedite preostalu smjesu za cheesecake i ponovno dodajte manje žličice džema.
  7. 7
    Završite posljednjom trećinom smjese za biskvit i poravnajte površinu.
  8. 8
    Drvenim štapićem jednom nježno provucite kroz sve slojeve da dobijete blagi mramorni efekt. Nemojte pretjerati.
  9. 9
    Pecite 50-55 minuta, dok kolač ne porumeni. Test čačkalicom: vlažne mrvice su savršene, sirovog tijesta ne smije biti.
  10. 10
    Ostavite kolač da se potpuno ohladi u kalupu, zatim ga izvadite i narežite. Sočan, stabilan kolač s prekrasnim slojevima, kremastim vrtlozima cheesecakea i voćnim notama borovnica jednostavan, elegantan i potpuno neodoljiv

Video

Blueberry Cheese-Loaf Cake Questions

Fresh or frozen berries release a lot of liquid into the batter, while the jam stays thick and holds its shape as a swirl, so they are not a direct swap. If you want whole berries, toss a small handful in a little of the flour from the recipe and fold them into the cake batter, but keep the jam dollops for the marbled effect. Frozen berries should go in straight from the freezer so they do not bleed colour through the cheesecake layer.

This usually happens when the cake batter is too soft or the swirl goes too far. The batter is layered in thirds for a reason: each layer has to be firm enough to carry the cream cheese mixture, so mix it just until smooth and no longer, and spread it gently rather than pressing. The single, light pass with the wooden skewer is all the swirling the cake needs - repeated stirring blends the two mixtures into one muddy batter.

Because of the cream cheese layer this is not a cake for the countertop - wrap it well or put it in an airtight container and keep it in the fridge. Let cold slices sit at room temperature for about twenty minutes before serving, as the butter-rich crumb tastes dry straight from the fridge. The loaf also freezes well in slices, wrapped individually, and thaws overnight in the fridge.

The cheesecake mixture can be stirred together an hour or two ahead and kept covered in the fridge, then given a quick stir before layering. The cake batter, however, should go into the pan and the oven right away, since the baking powder starts working as soon as it meets the milk. If you want to bake a day ahead, the finished loaf is actually easier to slice cleanly once it has chilled.

The teaspoon of cornstarch is there to bind the cream cheese, sugar and egg so the layer sets softly instead of running into the batter. You can replace it one-to-one with potato starch, or with a teaspoon of the all-purpose flour already in your kitchen. Leaving it out entirely gives a looser, wetter layer that is more likely to blur into the cake during baking.

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