Strawberry Blueberry Cake von Food with Style, fertig angerichtet
Cake

Kolač s jagodama i borovnicama

Sočan, kremast i prepun voća - mekane teksture, elegantnog izgleda i savršeno uravnoteženog okusa.

Podijeli
Pečenje 45 minuta

Sastojci

  • Za biskvit
  • Za sloj od svježeg sira
  • Za preljev

Priprema

  1. 1
    Zagrijte pećnicu na 175°C (350°F), grijanje gore i dolje. Dno kalupa s odvojivim obručem obložite papirom za pečenje, a stranice lagano namastite.
  2. 2
    Maslac i šećer pjenasto umutite. Dodajte vaniliju.
  3. 3
    Dodajte jaja jedno po jedno i nakon svakog dobro umutite.
  4. 4
    Pomiješajte brašno, prašak za pecivo i sol. Umiješajte u smjesu, zatim dodajte mlijeko i miješajte dok ne dobijete glatko tijesto.
  5. 5
    Tijesto ravnomjerno rasporedite u pripremljeni kalup.
  6. 6
    Za sloj od svježeg sira umutite svježi sir (ili smjesu krem sira i grčkog jogurta), šećer, jaje, vaniliju i gustin dok smjesa ne postane glatka.
  7. 7
    Smjesu pažljivo rasporedite preko biskvita.
  8. 8
    Ploške jagoda posložite u krug od ruba prema sredini tako da prekriju cijelu površinu.
  9. 9
    Borovnice ravnomjerno rasporedite odozgo i lagano ih utisnite.
  10. 10
    Pospite listićima badema.
  11. 11
    Pecite 45-50 minuta, dok kolač ne poprimi svijetlo zlatnu boju, a sredina se još lagano trese.
  12. 12
    Ostavite da se potpuno ohladi, a prije posluživanja pospite šećerom u prahu. Kremast, voćan i prekrasno posložen - kolač koji izgleda jednako dobro kao što je i ukusan

Video

Strawberry Blueberry Cake Questions

Fresh berries work best here, since the strawberries are sliced thinly and arranged in a circular pattern - frozen slices turn soft and lose their shape. If you only have frozen blueberries, scatter them on while still frozen and press them in gently so they don't bleed into the quark layer. Expect a slightly longer bake and a moister surface either way.

The recipe already offers the standard swap: 200 g unsalted cream cheese plus 50 g Greek yogurt in place of the 250 g quark. Make sure the cream cheese is unsalted, because the salt would compete with the vanilla and sugar in the layer. Mix it with the sugar, egg, vanilla and cornstarch exactly as you would with quark, until the mixture is smooth enough to spread over the soft batter.

You can line and grease the springform and slice the strawberries a few hours ahead, keeping the slices covered in the fridge. The cake batter and the quark mixture are best made just before baking, since the baking powder starts working as soon as the milk goes in. If you want to bake ahead, the finished cake keeps well overnight - just add the powdered sugar dusting shortly before serving.

Because of the quark layer and the fresh fruit, this cake belongs in the fridge in a covered container rather than at room temperature. Let it cool completely first, otherwise condensation will soften the almonds and make the berry topping watery. Dust it with powdered sugar only right before serving, as the sugar dissolves on the moist surface within a short time.

The biggest one is spreading the quark mixture too roughly, which pushes it into the soft cake base instead of leaving a clean layer - spread it carefully, as the recipe says, working from the middle outwards. The second is using butter straight from the fridge or cold eggs, so the butter and sugar never cream up smooth and the batter curdles when the eggs go in. Finally, don't skip pressing the blueberries in gently; loose berries roll off the surface as soon as you slice the cake.

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