Cold cake with blueberry syrup

Cold cake with blueberry syrup: A fresh and quick delicacy

Total preparation time: 45 minutes
Cooling time: 2 hours
Number of servings: 10

Introduction:
The cold cake with blueberry syrup is a perfect choice for hot summer days or for moments when you want to impress your loved ones with a refined yet easy-to-make dessert. This recipe combines the crunchy texture of digestive biscuits with a smooth cream cheese enriched with banana and blueberry syrup flavors. With no complicated cooking and no gelatin, this cake is a true delight for the taste buds!

Short history:
Cold desserts have gained popularity worldwide due to their simplicity and versatility. They are ideal for preparing in advance, and the combination of cheese and fruit is a classic that never goes out of style. The cold cake with blueberry syrup is a modern reinterpretation of these desserts, bringing a touch of innovation and refinement.

Ingredients

For the base:
- 218 g digestive biscuits (one whole package)
- 100 ml condensed milk

For the cream:
- 500 g fresh cottage cheese
- 300 ml liquid cream
- 1 large ripe banana
- 200 g sugar

For the blueberry syrup:
- 300 g fresh or frozen blueberries
- 200 g sugar
- 200 ml water
- 2 tablespoons Disaronno almond liqueur (optional)
- Grated zest of one orange or lemon

Preparation

Step 1: Preparing the base
1. Start by crushing the digestive biscuits. You can do this by hand or using a food processor. The desired texture is fine but not completely powdered.
2. Add the condensed milk over the biscuits and mix well until a moist paste forms. It is essential to ensure that the biscuits are well coated with milk.
3. Place the biscuit mixture in a round cake pan, pressing firmly with your hands to form an even base. Cover the pan with cling film and refrigerate for at least 30 minutes.

Step 2: Preparing the cream
1. In a large bowl, add the fresh cottage cheese and sugar. Using a mixer, beat until the mixture becomes creamy and the sugar is completely dissolved. It is important to achieve a smooth texture.
2. Slice the banana into thin pieces and fold them into the cream cheese. The banana flavor will add a wonderful taste and a hint of sweetness.
3. In another bowl, whip the liquid cream until it becomes firm, but not too much, as you don't want it to turn into butter.
4. Combine the cream cheese with the whipped cream using a spatula, to keep the cream airy. Gently mix until well combined.
5. Pour the cream cheese over the base, leveling it with a spatula. Cover again with cling film and refrigerate for at least 1 hour.

Step 3: Preparing the blueberry syrup
1. Rinse the blueberries under cold running water, then remove the leaves and stems.
2. In a saucepan, combine the blueberries with sugar and water. Bring to a boil, stirring occasionally. Once the mixture boils, add the almond liqueur and the orange or lemon zest.
3. Let it simmer on low heat until the syrup thickens. You can check the syrup's consistency by pouring a spoonful onto a plate and tilting it; if it doesn't run easily, it's ready.
4. Once the syrup has thickened, remove it from the heat and let it cool completely.

Assembly and serving
1. When the cream cheese has set, take the cake out of the fridge and pour the blueberry syrup on top. You can leave a few whole blueberries on top for a decorative touch.
2. Refrigerate again for another 30 minutes, then it's ready to serve!

Serving suggestion: Cut the cake into generous slices and serve it with a scoop of vanilla ice cream or a glass of prosecco for a pleasant contrast of flavors.

Helpful tips:
- For an even more intense flavor: Substitute the almond liqueur with an orange liqueur or maple syrup for a distinct note.
- Variations: You can experiment with other fruits, such as raspberries or strawberries, to create a cream cheese with different flavors.
- Calories and nutritional benefits: A serving of cold cake with blueberry syrup has about 350 calories, providing protein from the cottage cheese and antioxidants from the blueberries, essential for a balanced diet.

Frequently asked questions
- Can I use another type of biscuits? Of course! Cocoa or butter biscuits can add an interesting flavor note.
- How can I store the cake? You can keep the cake in the refrigerator, covered, for up to 3 days.
- Is gelatin necessary? No, in this recipe the cream sets due to the whipped cream, making it lighter and airier.

This cold cake with blueberry syrup is not just a dessert, but a culinary experience that will bring smiles to the faces of your loved ones. Try it and enjoy every bite!

 Ingredients: Ingredients: 218g digestive biscuits, 100ml condensed milk. Cream: 500g fresh cow cheese, 300ml liquid cream, 1 banana, 200g sugar. Blueberry syrup: 300g blueberries, 200g sugar, 200ml water, 2 tablespoons Disaronno almond liqueur, lemon/orange zest.