This was the first cake I've ever made that was entirely devoured in the first night.
Well, almost entirely. There was a small piece left that I'm pretty sure was eaten the following morning. Basically, this cake is bomb. Not only does it taste like the happiest marriage of blueberry, almond and cream, but there is NO added fat (to the cake part.. the mascarpone blueberry filling and topping are certainly fat-full).
This is actually one 9-inch round cake, baked in a spring-form pan so it's taller than usual. Then I sliced it in half, layered it with tons of fresh-picked blueberries mixed with mascarpone and confectioners' sugar (they were actually fresh-picked, my boyfriend and I went to a pick-your-own farm earlier that day and got lots of fresh berries).
I only frosted the top because I wanted to be able to see the blueberry filling and the spongy texture of the cake. And because I was trying to make it somewhat of a healthier dessert. Though let me tell you, that is not easy. I just love chocolate and butter too much. But this cake satisfied my sweets craving enough and I didn't get the usual after-dessert-guilt.
I followed this recipe, which was fairly simple. The only thing that I wasn't used to was whipping the egg whites and yolks separately, which makes for an airier cake. As for the filling and topping, I mixed together a 17.5 oz container of mascarpone with Cool Whip and confectioners' sugar (to taste). For the filling, I mixed 1 pint of blueberries with 1/4 cup sugar and 2 teaspoons cornstarch in a saucepan until it was thickened. I let this cool before mixing it into the mascarpone cream, et voila. Blueberry cream filling! Delicious and sort of nutritious.