Blueberry cake with yeast dough

Name: Blueberry cake with yeast dough
Cook time: 35 min
Total time: 35 min
Yield: 12
Ingredients: 600 g Schmand; 1 package Vanillin sugar; 3 Eggs (size M); 50 g Sugar; 1 package Sauce powder "Vanilla flavor; 125 g Blueberries; 1 package (530 g) pâte de levure fraîche; 2 TABLESPOONS Blueberry Jam; 50 g flaked almonds; 7-10 Tbsp Icing sugar

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 12

600 g Schmand
1 package Vanillin sugar
3 Eggs (size M)
50 g Sugar
1 package Sauce powder "Vanilla flavor
125 g Blueberries
1 package (530 g) pâte de levure fraîche
2 TABLESPOONS Blueberry Jam
50 g flaked almonds
7-10 Tbsp Icing sugar

Directions

1
Mix sour cream, vanillin sugar, eggs, sugar and sauce powder. Sort blueberries. Roll out the dough on baking paper and line a small baking tray with it. Spread dough with jam and sprinkle with blueberries. Pour over the top and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes.
2
Sprinkle almond flakes onto the cake about 3 minutes before the end of the baking time. Take the cake out of the oven and let it cool down on a cake rack. Sprinkle with icing sugar before serving