Layered Cakes & Cheesecake

Blackberry star anise cream torte


I haven’t seen you in a very long time.

don’t get me wrong, but call me whenever you need anything…I’m serious.

I know you would never believe me but I’ve changed a lot …give me a chance…you used to be my best friend..

It was one busy Ramadan day and the kitchen is crowded with family members  preparing dishes for the weekend iftar which requires a lot of dishes. the sound of the pots and pans clattering and the knife on knocking on the chopping block, Stoves are busy + the oven CLEARLY!!

so I figured that I need to make something doesn’t require baking ( almost).

remember I had the recipe long time ago at magnolia bakery and it called blueberry jamboree served in casserole dish, it looks exactly the same but without casserole. but that doesn’t mean you can’t use it … it’s up to you whatever you think it’s suitable for presentation.

and making the topping by yourself it’s much better than using canned pie filling.. it has a metallic taste which absolutely disgusting.. so it’s worth the time and effort..luckily I managed to find electrical l portable stove.


I made some changes on the recipe. I’ve added lime zest to the whipped and shredded coconut to the crust to celebrate summer with it.

this year I decided to make this recipe buy using blackberry instead with a hint of star anise to celebrate the holy month  check the notes for the recipe

Serves : 8-10


Blueberry topping:

900g blackberry  ( 600g sliced in halves)

1/2 cup_ 120ml water

1/4 cup_30g confectioners sugar

1 teaspoon lime juice

1/4 teaspoon ground star anise


12 digestive biscuits or any

1/2 cup_60g flour

2/3 cup_60 unsweetened shredded coconut

1 teaspoon of cinnamon

2/3 cups_150g butter melted

2/3 cups 100g pecans or walnuts


250g cream cheese (softened)

1 lime zest

1/2 lime juice

1 1/3 cups  _160g confectioners sugar

2 cups_500ml heavy cream


preheat the oven to 175c/gas 4

for the topping place 300g of blackberry  in a saucepan, stir in the water, confectioners sugar, lime juice, start anise

And bring to simmer over low heat for 15 minutes.

Fold in the remaining 600g of blueberries and lime juice stir to coat, Set a side.

for the crust :

Put the digestive biscuits in a food processor, then add flour, shredded coconut, cinnamon with food processor running pour in the melted butter. Add the pecans or walnuts and process it for 10 seconds, you want it to be chunky.

Press the mixture evenly in 9 inch springform pan.

Bake for 10-12 minutes.

Whisk the cream cheese with the powdered sugar until completely smooth. Add lime and lemon zest and keep stirring. In a separate bowl, whip the cream to stiff peaks, then fold the whipped cream into the cream cheese mixture. Pour this mixture onto the cooled crust.

spoon the blueberry toppingevenly onto the cream layer. Chill the torte in the pan overnight when ready to serve,  Loosen the torte from the edges of the pan with a knife blade, then remove the outer ring.

Serve with more blueberry if you want.

Note: place cream, whisk attachment, bowl in freezer for 15 minutes before whipping, whip to stiff peaks, of flip the bowl upside down the whipped cream maintains its soft peak firmly without falling off from the the bowl it’s ready to use and is perfect.


Note :

its up to you if you want to bake crust or not.

the original recipe called for blueberry 600g, same method but don’t slice the blueberry

you can use 8 inch square casserole for this recipe

in my YouTube video you will see the old recipe which is blueberry cream torte the only thing I changed is the berries and adding the spice

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