Sunken Blueberry Cake with Mascarpone Whipped Cream

Name: Sunken Blueberry Cake with Mascarpone Whipped Cream
Yield: Makes 6-8 servings
Cuisine: Italian
Ingredients: 1 tablespoon finely grated lemon zest; 6 tablespoons (3 oz/90 g) unsalted butter, melted and cooled slightly; 1 cup (8 oz/225 g) whole-milk ricotta cheese; 1 cup (8 oz/225 g) sour cream; 3 large eggs, at room temperature; ½ cup (3½ oz/100 g) plus 1 teaspoon granulated sugar; 1 teaspoon fresh lemon juice; 2 cups (10 oz/285 g) fresh blueberries; 1 teaspoon kosher salt; 1 teaspoon baking powder; Confectioners’ sugar, for dusting; 1 cup (8 fl oz/240 ml) heavy cream; ½ cup (4¼ oz/125 g) mascarpone cheese; 3 tablespoons granulated sugar; 1 teaspoon pure vanilla extract; 1 cup (4¼ oz/120 g) all-purpose flour; ½ teaspoon pure vanilla extract; ½ teaspoon pure almond extract

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Williams Sonoma at Home Favorites

By Williams Sonoma

Published 2023

About

Inspired by sweet Maine blueberries, this cake is the perfect ending to any meal. Unlike most cakes, where a sunken middle means something went wrong, this cake is meant to cave in and create the perfect crater for the mascarpone whipped cream. The soft Italian cheese has a tang similar to American cream cheese, but it is much richer and the perfect balancing act to a sweet cake like this one.

Ingredients

Europe
Italy
Cake
Dessert
Vegetarian
Mediterranean

Ingredients

Method