Blueberry Soufflé Cake : Creamy, Light, and Flourless

Blueberry Soufflé Cake : Creamy, Light, and Flourless…
A spectacular recipe! A cake without all-purpose flour and butter, but still incredibly delicious! You might be familiar with my flourless cakes that use cheese in the batter, such as ricotta or cream cheese. For those who don’t know, this is a soft, moist, light, and delicious cake that you can enjoy plain with just a dusting of powdered sugar, or top it with fresh fruit, spreads like hazelnut cream, pistachio cream, white chocolate spread, or even jam. Alternatively, you can prepare a fresh fruit sauce as I did, and my choice fell on blueberries, which I adore!

Ingredients:

For an 7-8 inch (18-20 cm) springform pan:

For the cake:

• 21 oz (600 g) fresh cheese (ricotta, mascarpone, or cream cheese)
• 3.9 oz (110 g) cornstarch
• 3 eggs
• 5.3 oz (150 g) sugar

For the sauce:

• 5.3 oz (150 g) blueberries
• 1.8 oz (50 g) sugar
• 1 tablespoon lemon juice

How to make Blueberry Soufflé Cake:

1. In a bowl, combine the creamy cheese with sugar and mix with a whisk to soften it.
2. Add the whole eggs to the cheese cream and mix.
3. Add the cornstarch and mix until you get a creamy batter without lumps.
4. Pour the cheese soufflé cake batter into the springform pan lined with parchment paper. Don’t worry about making the paper perfect; the cake looks better with an irregular edge.
5. Level the surface of the cake and bake in a preheated conventional oven at 340°F (170°C) for about 40 minutes.
6. Remove the soufflé cake from the oven and let it cool for 1 hour at room temperature, then transfer it (still in the pan) to the refrigerator for another hour.

Making the Blueberry Sauce:

1. Wash the blueberries and put them in a small saucepan. Add sugar and lemon juice.
2. Place over low heat and stir until the blueberries are soft and you get a well-reduced fruit compote.

Assembling the Cake:

1. When both the cheese cake and the blueberry sauce are well chilled, you can finally assemble the dessert.
2. Remove the cake from the pan and transfer it to a plate.
3. Pour the blueberry sauce over the surface of the cake and spread it with the back of a spoon.
4. Cut your slice and enjoy the blueberry soufflé cake in all its goodness!

Enjoy your delicious Blueberry Soufflé Cake!