Strawberry Blueberry Cake von Food with Style, fertig angerichtet
Cake

Kake med jordbær og blåbær

Saftig, kremet og nydelig fruktig - myk i konsistensen, elegant å se på og perfekt balansert på smak.

Del
Steketid 45 minutter

Ingredienser

  • Kakebunn
  • Kvarklag
  • Topping

Fremgangsmåte

  1. 1
    Forvarm ovnen til 175°C (350°F), over- og undervarme. Kle springformen med bakepapir og smør kantene lett.
  2. 2
    Rør smør og sukker hvitt og glatt. Tilsett vanilje.
  3. 3
    Tilsett eggene ett om gangen, og rør godt mellom hvert egg.
  4. 4
    Bland mel, bakepulver og salt. Vend det inn i røren, og rør deretter inn melken til røren er glatt.
  5. 5
    Fordel røren jevnt utover i den klargjorte formen.
  6. 6
    Til kvarklaget rører du sammen kvark (eller blandingen av kremost og gresk yoghurt), sukker, egg, vanilje og maisenna til det er glatt.
  7. 7
    Fordel blandingen forsiktig over kakebunnen.
  8. 8
    Legg jordbærskivene i en sirkel fra kanten og inn mot midten, slik at hele overflaten dekkes.
  9. 9
    Dryss blåbærene jevnt over og trykk dem forsiktig ned.
  10. 10
    Dryss over mandelflak.
  11. 11
    Stek i 45-50 minutter, til kaken er lett gyllen og midten fortsatt skjelver litt.
  12. 12
    La kaken bli helt kald, og dryss over melis rett før servering. Kremet, fruktig og nydelig anrettet - en kake som er like god som den er pen

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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