A bit late today. Running is taking most of my time in the evenings…
It takes only 5 minutes to prepare the mix for this cake. I didn’t put the classic base of crushed biscuits and butter. But it goes well with the cake if you like it.
And, again, I love that Goat Cheese final taste.
- 400gr. Philadephia soft cheese.
- 500gr. Natural Yoghurt.
- 40gr. soft Goat Cheese.
- 400gr. Condensed Milk.
- 4 eggs.
- 125gr. Blueberries.
- 1 table spoon white sugar.
With a blender, mix the Blueberries and the sugar until to get a smooth sauce. Reserve.
In a bowl, put all the ingredients except the Blueberry sauce. Mix well with the blender.
Pre heat the oven at 170 degrees.
Spread a tiny bit of butter on a rounded silicone cake tin(24 cm. at least). Add half of the mix.
Distribute small quantities of the Blueberry sauce with a tea spoon. With a toothpick make spirals with the sauce.
Add, slowly, the rest of the mix. Repeat the same process with the sauce.
Bake for 50 minutes or until the cake borders became golden.
Let it cool down completely and transfer to a plate. Keep covered in the fridge.
* In the oven, the cake will start to rise on the borders and it will seem a cake disaster. No panic. When is done, take it out of the oven. With a small spatula or a spoon, carefully help the cake to come back to its shape by pressing between the cake sides and the tin.
When you transfer the cake to a plate there might be some moisture on top, just dry it with a kitchen paper towel.