Blueberry Cake with Gingerbread Crust
recipe

A delicious Finnish-inspired blueberry cake that combines the flavors of blueberries and gingerbread. Perfect for impressing guests with its beautiful presentation.
Preparation Time: 1 hour + chilling
Serving Size: 8-10 servings

Ingredients:

- 200 g gingerbread cookies
- 100 g butter
- 300 g blueberries (fresh or frozen)
- 200 g mascarpone cheese
- 2 dl heavy cream
- 1 dl sugar
- 2 tsp vanilla sugar
- 2 gelatin leaves
- 3 tbsp water

Instructions:

1. Crumble the gingerbread cookies and melt the butter. Mix the crumbled cookies with the melted butter and press the mixture firmly into the bottom of a springform pan.
2. Soak the gelatin leaves in cold water for about 5 minutes.
3. Heat the water in a saucepan and add the gelatin leaves. Stir until the gelatin is completely dissolved.
4. Puree the blueberries and mix them with mascarpone cheese, sugar, and vanilla sugar.
5. Whip the heavy cream until soft peaks form and fold it into the blueberry mixture.
6. Gently add the gelatin mixture to the blueberry cream and stir until smooth.
7. Pour the blueberry mixture over the gingerbread crust and smooth the top.
8. Allow the cake to chill in the refrigerator for at least 4 hours or overnight.
9. Decorate with fresh blueberries before serving, if desired.
Nutritional Information (per serving):
Energy: 320 kcal
Protein: 4 g
Fat: 24 g
Carbohydrates: 25 g
Sugars: 15 g
Fiber: 1 g

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