Strawberry Blueberry Cake von Food with Style, fertig angerichtet
Cake

Bolo de Morango com Mirtilo

Fofinho, cremoso e cheio de frutas - textura macia, visual elegante e sabor equilibradinho.

Compartilhar
Cozimento 45 minutos

Ingredientes

  • Para a massa
  • Para a camada de quark
  • Para a cobertura

Modo de preparo

  1. 1
    Preaqueça o forno a 175°C (350°F), com calor em cima e embaixo. Forre a forma de fundo removível com papel-manteiga e unte levemente as laterais.
  2. 2
    Bata a manteiga com o açúcar até ficar cremoso. Junte a baunilha.
  3. 3
    Acrescente os ovos um a um, batendo bem a cada adição.
  4. 4
    Misture a farinha, o fermento e o sal. Incorpore delicadamente à massa e depois adicione o leite, mexendo até ficar lisa.
  5. 5
    Espalhe a massa por igual na forma preparada.
  6. 6
    Para a camada de quark, misture o quark (ou a mistura de cream cheese com iogurte grego), o açúcar, o ovo, a baunilha e o amido de milho até ficar homogêneo.
  7. 7
    Espalhe com cuidado essa mistura sobre a massa.
  8. 8
    Disponha as fatias de morango em círculos, de fora para o centro, cobrindo toda a superfície.
  9. 9
    Espalhe os mirtilos por cima e pressione levemente.
  10. 10
    Salpique as amêndoas em lascas.
  11. 11
    Asse por 45-50 minutos, até dourar levemente e o centro ainda tremer um pouquinho.
  12. 12
    Deixe esfriar completamente e polvilhe com açúcar de confeiteiro antes de servir. Cremoso, frutado e lindamente montado - um bolo tão bonito quanto gostoso

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.

delicioso, testado e pronto para inspirar

Explore 400+ Receitas Saborosas

Almond Croissant Cake von Food with Style, fertig angerichtet
Cake

Bolo Croissant de Amêndoas

Almond Croissant Galette von Food with Style, fertig angerichtet
Galette

Galette de Croissant com Amêndoas

Apricot Cookies von Food with Style, fertig angerichtet
Cookies

Biscoitos de Damasco