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Blueberry Blintz Magic Cake

 
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Amarante




 
 
 
 

Post Wed, May 19 2021, 9:30 pm
This was a good recipe especially if you have a yearning for the taste of blintz but don't want to make individual ones. The cookbook is an interesting one as it has recipes for all kinds of what the author calls "magic cakes" - you make one batter and because of the way it is baked it forms three layers while being cooked. She explains the *chemistry* in the introduction.

Blueberry Blintz Magic Cake

Excerpt From: Kathleen Royal Phillips. “Magic Cakes

Makes 9 servings

Cake for breakfast? Yes, please! You wouldn’t think twice about eating banana bread for breakfast (which is basically cake) so try Blueberry Blintz Magic Cake when you want a change from fruit-topped pancakes for breakfast or fruit-topped cheesecake for dessert. It’s also a convenient make-ahead recipe to serve overnight guests for brunch.

1 cup fresh blueberries
4 large eggs, at room temperature
¾ cup granulated sugar
½ cup (1 stick) salted butter, melted
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract
¾ cup all-purpose flour
2 cups lukewarm whole milk
⅓ cup ricotta cheese
½ teaspoon cream of tartar
Blueberry Sauce (here)
Lemon zest strips, for garnish

Preheat the oven to 325°F. Line an 8-inch square cake pan with aluminum foil or parchment paper, allowing 2 inches of overhang around the sides; coat with baking spray. Place the blueberries in a single layer on the bottom of the pan.

Separate the eggs; place the egg yolks in a mixing bowl with the sugar and beat on high speed with an electric mixer for 2 minutes, or until lemon colored. On low speed, gradually add the melted butter, lemon zest, and vanilla, scraping down the sides as needed. Add the flour and mix just until flour is combined. Gradually add the milk, beating just until combined.

Microwave ricotta 25 seconds in a microwave-safe bowl. Add the ricotta cheese, mixing just until combined.

If using the same mixer and beaters to beat the egg whites, wash the beaters thoroughly; place the egg whites in a separate mixing bowl. Beat on medium speed until foamy; add the cream of tartar. Increase the speed to high and beat until the egg whites form stiff peaks, about 2 minutes. Gently whisk about one-third of the egg whites into the thin batter; gently fold the remaining egg whites in with a silicone spatula. Pour the batter in the prepared cake pan. Bake for 38 to 40 minutes, or until the center jiggles slightly when gently shaken.

Let cool completely on a wire rack, about 1 hour. Cover and refrigerate at least 2 hours to chill. Remove the cake from the pan using aluminum foil as handles. Remove foil and transfer the cake to a serving plate.

Spoon Blueberry Sauce (here) over the cake and garnish with lemon zest strips.”

Blueberry Sauce

Makes 2 cups

Serve with Blueberry Blintz Magic Cake (here). Enjoy any leftover warm Blueberry Sauce over vanilla ice cream, on pancakes and waffles, or stirred into yogurt and granola.

2 cups fresh or frozen blueberries
¼ cup granulated sugar
½ teaspoon vanilla extract
1½ teaspoons cornstarch

Stir together all of the ingredients with ¼ cup water in a small saucepan; bring the mixture to a boil, stirring constantly, and cook until it is slightly thickened, 4 to 5 minutes.
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