The spiced, crispy and crumbly base is topped with a creamy filling full of pear cubes scattered throughout. But, the show stopper of this cake is the translucent agar jelly that suspends a layer of fresh huckleberries.
Putting whole huckleberries in the jelly creates an amusing texture, as they will pop in your mouth. The flavor pair of pear and ginger is classic. Here, however, when you add in the wild blueberries, they freshen up the combination by adding a tartness and some vivid color. You will find the result to be purely delicious!
Although there are different components, the dessert is quite simple to make. Enjoy!
Ingredients (for a 9" cake)
for the crust
250g gingersnaps
57g melted vegan butter
pinch of salt
for the filling
300g silken tofu
150g vegan cream cheese
200g vegan mascarpone
200g sugar
4 Tbs cornstarch
zest of 2 lemons
juice of 1.5 lemons
1 tsp vanilla extract
2 small pears, cut into cubes (180g)
for the agar topping
250g wild blueberries
300ml grape juice (or another neutral juice)
2 tsp agar
Instructions
1. Preheat the oven to 350°F. Blend the gingersnaps in a food processor to make a fine crumb. Add the melted butter and salt, blend until combined. Press the crust out into a greased 9" springform pan. Bake until it is golden brown, around 6-8 minutes.
2. Make the filling by combining all of the ingredients (except for the pear cubes) in the same food processor used for the crust. Blend until smooth and creamy. Pour the filling over the baked crust and top it with the pears. Swirl the pear chunks in and bake the whole cake for 1 hour. Let it cool to room temperature.
3. Allow the cake to set up overnight in the fridge. The next day, prepare the huckleberry layer. Spread the huckleberries evenly over the baked cake, then combine the agar and juice in a small sauce pan and bring it to a boil on high heat, stirring the whole time. Once it is bubbling, reduce the heat and let it simmer for 1 minute. Take the jelly off the heat and let it cool for a minute before pouring it over the wild blueberries. Leave the jelly to set for at least one hour before serving.
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