A great cake recipe for any occasion:
Rinse the blueberries and drain well, perhaps laying them out on paper towels to dry.
For the dough, mix the mascarpone with the milk (or whipped cream), oil, cane sugar and salt until smooth. Combine the flour and baking powder and stir into the mixture by the tablespoonful. The dough should come away easily from the side of the bowl and be wet, but not stick to your hands. Preheat the oven to 175 degrees (convection). Grease a cake springform pan (26 cm dia.) and press the dough into it, pulling the dough up about two centimeters along the edge. Bake this base for fifteen minutes, remove from the heat and cool for about ten minutes.
Then, for the filling, stir the mascarpone with the ground vanilla and spread it on the base in the tart springform pan. The amount should not reach the edge of the mold if possible, but stay inside the bulge of the dough. Spread the blueberries evenly on top of the mascarpone, also making sure that the berries do not touch the edge of the pan. Bake the cake for thirty minutes at 175 °C (convection oven) and cool.
Tip: Serve with whipped cream flavored with ground vanilla, sweetened or unsweetened as you like.
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