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🍰 Blueberry Orange Cake

503 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Melt the butter in a pot over medium heat.
  2. 2. Place the ladyfingers in a freezer bag and crush them finely.
  3. 3. Mix the crumbled biscuits with the almonds and the melted butter.
  4. 4. Fill the mixture into a springform lined with baking paper.
  5. 5. Press the mixture down evenly.
  6. 6. Place the cookie base in the fridge to chill.
  7. 7. Soak the gelatin in a bowl of cold water.
  8. 8. Wash the blueberries thoroughly and sort them.
  9. 9. Peel four oranges with a sharp knife.
  10. 10. Ensure you remove all the white pith.
  11. 11. Cut out the orange segments by making V-shaped cuts.
  12. 12. Catch the juice that drips out.
  13. 13. In a bowl, mix the cream cheese with the sugar.
  14. 14. Add six tablespoons of the collected orange juice.
  15. 15. Squeeze the gelatin lightly.
  16. 16. Melt the gelatin in a pot over medium heat for about two minutes.
  17. 17. Stir one tablespoon of the cream cheese mixture into the melted gelatin.
  18. 18. Fold the gelatin mixture into the remaining cream cheese mixture.
  19. 19. In another bowl, whip the cream until stiff with a hand mixer.
  20. 20. Fold the whipped cream into the cream cheese mixture.
  21. 21. Spread the cream cheese mixture evenly about one centimeter high over the cookie base.
  22. 22. Place the orange segments and blueberries on top.
  23. 23. Reserve two tablespoons of the blueberries for later.
  24. 24. Spread the remaining cream over the fruit.
  25. 25. Distribute the reserved blueberries on top.
  26. 26. Gently press the berries into the cream.
  27. 27. Let the cake set in the fridge for at least two hours.
  28. 28. Wash the remaining orange in hot water.
  29. 29. Dry the orange.
  30. 30. Slice it into very thin rounds.
  31. 31. Make a cut to the center of each slice.
  32. 32. Twist them into spirals.
  33. 33. Remove the cake from the mold.
  34. 34. Decorate the cake with the orange spirals.

Nutrition per serving