Apple Blueberry Cake – No Gelatin 😍
Fluffy layers, apple chunks, blueberries, and a cream – and your autumn cake is ready. Who wants a slice?
For a 24-26 cm (approximately 9-10 inch) cake, you’ll need:
130 g (about 1 cup) sugar
A pinch of salt
130 g (about 1 cup) all-purpose flour
1 tsp cinnamon
1 packet of vanilla pudding powder
1 level tsp baking powder
500 g (about 2 cups) low-fat quark
250 g (about 1 cup) mascarpone
50 g (about 1/4 cup) sugar
200 g (about 1 cup) heavy cream
5 tsp San Apart (a stabilizer)
600 g (about 1.3 lbs) apples, e.g., Elstar
1 tbsp lemon juice
1 tsp vanilla paste
1/2 tsp cinnamon
50 g (about 1/4 cup) sugar
200 g (about 1 1/2 cups) fresh blueberries
Coating and Decoration:
100 g (about 1/2 cup) heavy cream
1/2 packet of vanilla sugar
1 fig, blackberries, blueberries, etc.
Here’s how to make it:
Preheat the oven to 180°C (about 350°F) in top/bottom heat. Line a 24 cm (9-10 inch) springform pan with parchment paper.
Beat eggs and sugar until thick and creamy, about 15 minutes. Add a pinch of salt after 5 minutes.
Mix flour, vanilla pudding powder, cinnamon, and baking powder, sift in two portions onto the egg mixture, and fold in very gently. Pour the batter into the springform pan and bake for about 25 minutes. Don’t forget to do the toothpick test! Remove the sponge from the oven, release it from the pan, and let it cool on a wire rack.
Wash, peel, core, and cut the apples into 1-2 cm (about 1/2 to 3/4 inch) cubes.
Add lemon juice, sugar, cinnamon, and vanilla paste, mix, and cook in a non-stick pan for about 5-7 minutes until softened. Keep turning the apple pieces. Set aside and let them cool.
Stir quark, mascarpone, and sugar until smooth.
Whip the cream until stiff. Add San Apart gradually. Fold the whipped cream into the quark mixture.
Here’s what’s next:
Cut the sponge horizontally twice. Place the first layer on a cake plate and place a cake ring around it. Spread apple pieces on the layer. Spread 1/3 of the cream over the apples. Place the second layer on top, spread it with 1/3 of the cream, and top with blueberries. Press them gently into the cream. Place the last layer on top and spread the remaining cream over it. Smooth it out. Chill for at least 3 hours.
For the decoration, whip the cream with the vanilla sugar until stiff.
Carefully remove the cake from the ring and coat the edges with the whipped cream. Decorate with figs and berries.
Welcome to Mariasskitchen.com! I’m Maria Tarrant, the proud owner and passionate curator of this website. As an avid lover of all things dessert, baking, and traveling, I’ve combined my passions to create a platform where I can share my culinary adventures and inspirations with you. From decadent cakes to scrumptious cookies, this website is a haven for dessert enthusiasts looking to explore the sweet side of life.
Join me on this delectable journey as I whip up mouthwatering recipes, offer baking tips and tricks, and take you along on my exciting travel escapades, discovering flavors from around the world. MariasSkitchen.com is a place where I pour my heart and soul into each post, hoping to ignite your own culinary passions and create unforgettable memories. So, grab a spoon, pack your bags, and let’s embark on this extraordinary adventure together!