Blueberry Mascarpone Cheese Cake...

Cupcake again? I couldn?t help it, don?t I? its the easiestcake you could make and also they?re cute but this time I am not calling it cupcake,preferred mini cake, lol, something different I guess.                

I got this bucket of Mascarpone cheese in my chiller andbeen stuck there for awhile (its one of my munchies food, can just eat it likethat) so, as I wanted to make cheese cake but figured that mascarpone is not atype for baking method cake, more like chilled cake like tiramisu and parfaitbut I want to use it anyway?
        

                                     

As I love mascarpone a lot, I put big amount in the cake yetmeasured.  I?ve never make this cakebefore and I am not quite sure if it will be success or not, so? I think it?s asuccess? ;)              

           

Blueberry Mascarpone Cheese Cake...
        

Ingredients:

350gm mascarpone cheese

150gm sugar

Half cup full cream evaporated milk

200 gm self-raising flour

5 nos egg (I used small sized egg)

50gm fresh blueberries (I only have little in stock, so, in your case put 100gm)

1/2 tsp vanilla essence

Method:

Heat up oven to 200?C, that must me 392?F. Mix Mascarpone,milk and sugar until soft in a mixer machine. Beat egg in a different bowl andadd in the mixer together with flour. Let it mix until creamy and add vanillaessence.  Switch mixer off, add inblueberries and mix it with spatula or spoon. Get ready a cake mold and pour it in.Bake in the oven for about 40 minute.

                                

I used Mascarpone cheese for frosting, its tasty but sorry Idon?t measure accurately the weight I put but its easy, just spin thatmascarpone cheese in the mixer with icing sugar and taste it, when you happywith the sweetness, its done? ;)
                

As I don?t have much of baking equipments and tools, I amactually having trouble to decorate this cake so, I made a piping bag fromgreaseproof paper and just garnished the cakes with blueberry jam and wafer (another munchies of my favorite).

                     

               

Regards, Chef Nash