White cheese and mulberry cake
A light cheese and semolina cake, topped with mulberries and caramelized with brown sugar: a simple, creamy, and beautifully fruity dessert.
The strained ricotta, combined with semolina and egg, creates a soft dough that is perfect for holding the mulberry. A sprinkle of brown sugar during baking creates a slightly caramelized top. Serve warm or cold with your favorite fruits.
Ingredients and directions
- Prep time30 min
- Cook time35 min
- Total1 hr 5 min
- DifficultyEasy
- CostBudget
- Cooking methodFour
- Estimated cost$8.73 $1.46 / serving Estimated price; varies by store.
- Vegetarian
Ingredients
people
- $2.92
- $0.17
- $0.35
- $5.11
- $0.18
Prices from US supermarkets.
Directions
- Strain the fromage blanc through a sieve. ≈ 3 min
- Add 1 tablespoon of butter, egg, semolina, and sugar. ≈ 3 min
- Mix until a smooth mixture is achieved. ≈ 4 min
- Divide the preparation into two parts. ≈ 3 min
- Grease the mold with the remaining butter. ≈ 3 min
- Add a portion of Greek yogurt to it. ≈ 3 min
- Reserve some mulberry trees for decoration, and use the rest for the second part of the project. ≈ 2 min
- Place in a preheated oven at 180 °C.
- While cooking, sprinkle with sugar roux. ≈ 2 min
- Bake for 30 to 35 minutes.
- Garnish with mulberry berries before serving. ≈ 2 min
- Serve with sour cream or a fruit syrup, to your liking. ≈ 2 min
The bill
White cheese and mulberry cake
- 400 g of fromage blanc$2.92
- 2 tablespoons of semolina$0.17
- 1 egg$0.35
- 300 g of mulberries$5.11
- 2 tablespoons of light brown sugar$0.18
Total$8.73
that's $1.46 per person
Estimated price; varies by store.
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