Blueberry cake with vanilla ice cream
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 2 TABLESPOONS flaked almonds
- 7-10 Tbsp (about 20 g)
- 25 g Butter or margarine
- 50 g Sugar
- 1 egg (size M)
- 250 g Low-fat curd
- 7-10 Tbsp Juice and peel of 1/2
- 7-10 Tbsp untreated lemon
- 75 g Flour
- 1/2 (150 g) Package
- 7-10 Tbsp frozen blueberries
- 3 TABLESPOONS Oil
- 4 scoops of vanilla ice cream
- 7-10 Tbsp Mint leaves
Directions
- 1
Roast the flaked almonds in a dry pan until golden, take them out and put them aside. Cream fat, sugar and egg. Stir in quark, lemon peel and lemon juice. Sift flour over it and stir in as well. Add blueberries and fold in. Heat oil in a pan in portions. Add 2 tablespoons of dough per cake and spread a little. Fry the cakes on each side for 2-3 minutes until golden brown and keep warm. Serve the blueberry cakes with the vanilla ice cream. Sprinkle with the flaked almonds and serve decorated with flaked lemon balm
- 2
Plate: Altalena
- 3
Cutlery: Kosta Boda
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