Blueberry Strawberry Rhubarb Frozen Torte

Few weeks ago I made an absolutely delicious  Strawberry Chocolate Ice Cream Torte with cake pieces inside and ever since I’ve been playing with an idea of using different cake shapes for this dessert, thinking it would make  for an impressive presentation. 

For upcoming 4th of July I decided to use a star shape cutter to cut out my cake shape; it only seems appropriate, though colors red, blue and white are a bit off, but that is a sacrifice I’m willing to make for not using any artificial coloring in this dessert and I love that. It is a dessert that is fresh and packed with scrumptious flavors.

This could be done with a heart shape as well, or perhaps even something bigger.

 

I was so excited to cut into it, not knowing what I’ll get in return, and like it, that little cake star is quite cute,don’t you think!?

 

 

Bake a basic sponge cake, or your favorite yellow cake in a jelly roll pan.

Chill in the freezer until firm but not frozen through.

Cut out  stars with a cookie cutter, you could also use heart if you’d like.

Reserve cut outs in the plastic container for later use.

Let the kids enjoy the leftovers.

 

 

1pint blueberries

1/3cup brown sugar

Boil together until soft, process in the blender until smooth and strain through a fine mess strainer. Chill in the fridge until ready to use

1lb/ 454grams strawberries, washed, hulled and roughly chopped

5stalks of cleaned and chopped rhubarb

1/4 raspberry liqueur

1/2 cup brown sugar, or to taste

juice of one lemon

 

Cook together, until fruit is falling apart, process in the blender until smooth and strain through a fine mess strainer. Chill in the fridge until ready to use

 

 

 

1 package  cream cheese/226grams /if you don’t have cream cheese, you could also use ricotta cheese instead*

 

*if using textured cheese, process it in the blender to get a smooth texture

Powdered sugar to taste, if needed. Depends on how sweet your puree is

2/3 cup heavy whipping cream

 

In a bowl mix cream cheese, gradually add heavy cream and then gradually add chilled blueberry puree, taste and sweeten if needed with powdered sugar. Spread the filling into a plastic container, cover and place it into the freezer for about 3 hours, or until it is firm but still playable, not frozen completely through.

1pacakge cream cheese/226grams/if you don’t have cream cheese, you could also use ricotta cheese instead*

 

*if using textured cheese, process it in the blender to get a smooth texture

Powdered sugar to taste, if needed. Depends on how sweet your puree is

2/3 cup heavy whipping cream

 

In a bowl mix cream cheese, gradually add heavy cream and then gradually add chilled strawberry rhubarb puree, taste and sweeten if needed with powdered sugar. Spread the filling into a plastic container, cover and place it into the freezer for about 3 hours, or until it is firm but still playable, not frozen completely through.

 

line the pan with plastic wrap

– take the fillings out of the freezer, if needed stir them with the wooden spoon until smooth but firm

– spread 2/3 blueberry filling in the bottom of the pan, I used small spatula to smooth the filling.

-gently place your cake stars in one line, aligned as shown in the picture below

-spoon in the strawberry rhubarb filling on top of the start.

-spoon leftover blueberry filling on the top

-sprinkle mini chocolate chips on the top

-give the pan a little tap

-wrap with plastic wrap and freeze overnight

 

 

Unmold frozen dessert onto a serving tray, cut into slices and serve