BLINI CAKE

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The way the cake is made is interesting. You make the batter and the filling, then bake half the batter until it has set enough to support the filling. The remaining batter is spread on top and the whole thing is returned to the oven until cooked through.

You could use any fruits you like to make the sauce. Mine is frutas del bosque, a blend of berries and currants. Blinis and blintzes are traditionally served with sour cream but whipped cream is also nice.

INGREDIENTS

For the filling:

• 3 cups ricotta cheese (I used 2 cups due to the package size)
• 8 ounces mascarpone cheese
• 2 large eggs
• ⅓ cup sugar
• juice and zest from three or four lemons (you'll need 1 tablespoon for the batter if you don't have sour cream, 2 tablespoons for the filling and 1 tablespoon for the sauce. Split the zest between the filling and the sauce)
• 1 teaspoon vanilla
• generous pinch of salt

For the cake batter:

• 1 cup milk (Use 1¼ cups milk if you have sour cream on hand)
• 2 tablespoons sour cream (I used 3 tablespoons cream plus 1 tablespoon lemon juice)
• 4 tablespoons (1/2 stick) butter, melted
• 1 teaspoon pure vanilla extract
• 4 large eggs
• 1⅓ cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder

For the sauce:

• 1 bag frozen red fruits, thawed (a 10 ounce bag is fine) Reserve the juice.
• 1 tablespoon cornstarch dissolved in a small amount of water
• ¾ cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest

METHOD

1. Zest and juice the lemons before starting as they're used in all three components of the dish.
2. Preheat the oven to 350F/180C and prepare an 8 or 9 inch square baking dish.
3. Prepare the filling by mixing all the ingredients in a medium bowl. Taste and adjust the sugar if necessary.
4. ............................................................
5. ...................................................................

full recipe : lydiasflexitariankitchen.com

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