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A cake ready to go in the oven in 10 minutes. It’s really simple and fast for a rich and delicious result. I didn’t put it on the picture, but you can serve it with a blueberry coulis, it will be even better. This cake is a bit like a combination of four quarters and cheesecake. It is topped with blueberries that will cook with it. You can use more than shown in the pictures, I have already changed the proportions so you can have more. Fresh blueberries tend to stay pretty similar before and after cooking, and you can safely use frozen blueberries which will make more of a natural coulis. Perfect for a decadent snack!
For a mould of 23cm :
Cake batter
- 260g of flour
- 235g of brown sugar
- 150g of semi-salted butter
- 190g of fermented milk
- 2 teaspoons of liquid vanilla
- 2 eggs
- 6g of yeast
Cream cheese:
- 300g of cream cheese
- 100g of sugar
- 1 egg
- 1 vanilla pod
- 350g of blueberries
- 60g slivered almonds
For the cake batter, mix the flour and brown sugar.
Add eggs, melted butter and fermented milk.
Also add the vanilla and yeast.
A good whip and that’s it!
For the cream, mix the cream cheese and sugar.
Add the inside of a vanilla bean and a large egg.
Mix well and you’re done.
Place a piece of parchment paper in the bottom of a springform pan. Butter and flour the inside edge.
Pour the batter into the pan.
Add the cream, trying to keep it in the center.
Then spread to within 1 cm of the edge.
Add fresh or frozen blueberries. You can add many more if you wish. The fresh ones do not move much. With the frozen ones you will have more of a coulis.
Add the almonds around the edge.
Bake for 1 hour at 170°C.
Let cool, then remove from the pan.
Chill it for at least two hours (or overnight) before cutting it into pieces.
