Blueberry butter cake with egg and sour cream vanilla glaze

Name: Blueberry butter cake with egg and sour cream vanilla glaze
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 30 g fresh yeast; 1 TABLESPOON + 260 g sugar; 125 g Butter or margarine; 150 ml Milk; 375 g Flour; 1 pinch Salt; 5 Eggs (size M); 900 g Cultivated blueberries; 500 g Schmand; 1 package Pudding powder "Vanilla Flavor"; 100 g Almond slivers; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

30 g fresh yeast
1 TABLESPOON + 260 g sugar
125 g Butter or margarine
150 ml Milk
375 g Flour
1 pinch Salt
5 Eggs (size M)
900 g Cultivated blueberries
500 g Schmand
1 package Pudding powder "Vanilla Flavor"
100 g Almond slivers
7-10 Tbsp Fat and flour
7-10 Tbsp Flour

Directions

1
Put yeast and 1 tablespoon of sugar in a small bowl and stir until the yeast is liquid. Melt 75 g fat in a saucepan and add the cold milk. Put flour, 60 g sugar, salt and 1 egg in a bowl. Add yeast and lukewarm fat-milk mixture and knead with the dough hooks of the hand mixer to a smooth yeast dough. Cover and leave to rise in a warm place for 30-45 minutes. Grease a fat pan (approx. 39 x 32 cm) and dust with flour. Knead the yeast dough on a floured work surface and roll it out in the fat pan.
2
Cover and leave to rise in a warm place for 20-30 minutes. Select the blueberries, wash and drain well. Mix the sour cream, 4 eggs and 100 g sugar, stir in the pudding powder. Spread blueberries on the yeast dough and pour the sour cream vanilla icing over it. Sprinkle with almond slivers and 100 g sugar and spread 50 g fat in flakes on top. Bake in the preheated oven on the middle shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Allow to cool on the fat pan
3
1 hour waiting time