‘ May your Christmas be sweet & merry´
Don’t be overwhelmed by the christmas rush, this cake is an easy showstopper dessert that is so simple to cake. It takes some time to solidify, but the preparations for it cause no fuss! This blueberry cake is a refreshing end to a hearty Christmas meal, it has the right amount of sweetness and a hint of festive flavouring from the gingerbread. May your Christmas be filled with love and joy and your stomachs filled with amazing food. Take in all the beautiful moments that happen around you as Christmas comes only once a year.
I used a 16cm diameter cake tin that is slightly more narrow but tall. I added some foil to the bottom of the cake tin before attaching the side to it. I then brushed melted butter all over the cake tin.
In a blender, mix the gingerbread cookies into a sand-like texture. Add the melted butter to this so it becomes more wet. Press the crumbs into the bottom of the cake tin. Refrigerate for 30 minutes.
With a handheld blender, mush the melted blueberries. Mix in the cream cheese, cardamom and sugar. Place the gelatin leaves in cold water for about 10 minutes so they loosen.Whip the cream at this point.
Meanwhile heat the lemon juice in a saucepan and after removing the excess water from the gelatin leaves, mix them into the lemon juice. Let the gelatin melt and keep stirring it. Add the lemon juice to the blueberry mixture and lastly mix in the whipped cream.
Pour the filling in the cake tin on top of the cookie base. Cover with foil and refrigerate at least 3 hours or even overnight.
Once ready to eat: Remove the side part of the cake tin (may have to let it stand for a bit before removing it) and garnish with figs, little chocolate balls, blueberries and a dusting of icing sugar.