Ingredients

For the Base

80 grams oat flour (about 0.3 cup)
1 tablespoon cocoa powder
1 teaspoon baking powder
3 tablespoons powdered sugar
50 grams cottage cheese (about 1.8 ounces)
2 eggs
We recommend:

For the Filling

300 grams cottage cheese (about 10.6 ounces)
200 grams blueberries (about 7 ounces)
2 tablespoons powdered sugar (to taste)
15 grams gelatin (about 0.5 ounce)
100 milliliters water (about 0.4 cup)

Instructions

Step 1

Prepare the Base

In a bowl, combine the oat flour, cocoa powder, powdered sugar, and baking powder. Mix them well.

Next, add the cottage cheese and eggs, then using a spatula, knead the mixture until a cohesive dough forms.

Spread this dough evenly into a round baking dish (approximately 6.3 inches in diameter) to form the base. Bake in a preheated oven at 180 degrees Celsius (approximately 356 degrees Fahrenheit) for about 20 minutes.

Step 2

Make the Filling

In a blender, combine the blueberries and cottage cheese. Add the powdered sugar and blend until smooth.

In a separate small bowl, hydrate the gelatin by mixing it with water, allowing it to swell. Then, heat it briefly in the microwave in short bursts of about 4-5 seconds, ensuring it does not boil.

Add the melted gelatin to the blueberry mixture and blend again until everything is well combined and smooth.

Step 3

Assemble the Cake

Pour the blueberry filling over the baked base. Smooth the top and put the cake in the refrigerator to set for at least 4 hours.

Once the cake has set, you can decorate it with fresh blueberries or other berries of your choice. Enjoy a beautiful presentation by adding gummy candies shaped like berries, if desired.

Servings

When it's time to serve this delightful Blueberry Mousse Cake, consider these fun ideas! 🌟 Pair it with a dollop of fresh whipped cream for an extra touch of sweetness, or serve it alongside a scoop of vanilla ice cream. The **contrast of temperatures** will delight your senses! Don't forget to sprinkle some extra blueberries on top before serving for that eye-catching touch. For a more festive occasion, add edible flowers or mint leaves to elevate the presentation and charm your guests. Each bite will not only taste good but also look spectacular! 🥳🍃

Equipment

Variations

Gluten-Free & Vegan Variations: 🥦✨ You can easily adapt this recipe for different dietary needs! To make it gluten-free, simply replace the oatmeal with a gluten-free flour blend. For a vegan option, substitute the cottage cheese with a silken tofu blend and choose a plant-based gelatin alternative. Use coconut cream instead of whipped cream for topping, ensuring everyone can enjoy this treat! Embrace the flexibility of this recipe to make it **truly yours**! 🌱💚

Faq

  • Can I use frozen blueberries for this recipe?

    Absolutely! Just make sure to thaw and drain them before blending to avoid excess water in your mousse.

  • How do I know when my cake is fully baked?

    The top should look set and slightly springy. You can also insert a toothpick in the center; it should come out clean when it’s done!

  • What should I do if my mousse doesn't set properly?

    Make sure your gelatin is fully dissolved and activated before adding it to the mixture. If it still doesn't set, you can try chilling it longer.

  • Can I replace the cottage cheese with something else?

    Yes! You can use ricotta cheese for a creamier texture or even Greek yogurt for a tart flavor.

  • Can I make this cake a day ahead of time?

    Definitely! It often tastes even better after a day in the fridge, allowing the flavors to meld perfectly.

  • What’s the best way to serve leftovers?

    Store leftovers in an airtight container in the fridge. Serve cold for a refreshing treat!

Nutrition facts

Delicious No-Bake Blueberry Souffle Cake
Recipe Yield:8 servings
Calories:Approximately 150-180 calories per serving.
Calories (Min - Max):150 - 180
Total Fat:5g
Saturated Fat:2g
Protein:6g
Total Carbohydrate:22g
Total Sugars:10g