Blueberry Roe with sand casting

Name: Blueberry Roe with sand casting
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 200 g + 1 teaspoon (7,5 g) + 1 tablespoon (15 g) flour; 60 g + 6 g diabetic sweetness; 7-10 Tbsp grated rind of 1/2 untreated lemon; 3 eggs + 1 egg yolk (size M); 50 ml Milk; 1/2 cube (21 g) Yeast; 300 g exquisite blueberries; 200 g Schmand; 15 g Cornstarch; 30 g Breadcrumbs; 7-10 Tbsp Grease

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

200 g + 1 teaspoon (7,5 g) + 1 tablespoon (15 g) flour
60 g + 6 g diabetic sweetness
7-10 Tbsp grated rind of 1/2 untreated lemon
3 eggs + 1 egg yolk (size M)
50 ml Milk
1/2 cube (21 g) Yeast
300 g exquisite blueberries
200 g Schmand
15 g Cornstarch
30 g Breadcrumbs
7-10 Tbsp Grease

Directions

1
Place 200 g flour, 30 g diabetic sweetener, lemon zest and 1 egg in a bowl. Warm milk lukewarm, dissolve yeast in it. Add yeast milk to the flour in the bowl. Knead with the dough hooks of the hand mixer for 2-3 minutes. Cover the dough and let it rise in a warm place for about 30 minutes. Meanwhile wash and dry blueberries. Mix sour cream, 2 eggs, egg yolk, 30 g diabetic sweetness and starch until smooth. Grease a baking dish (top approx. 26 cm Ø, bottom approx. 23 cm Ø) and dust with 1 teaspoon of flour. Knead the dough on a work surface dusted with 1 tablespoon of flour. Roll out round (approx. 30 cm Ø) and press into the baking tin. Press the dough up at the edge. Sprinkle the base with breadcrumbs. Spread the blueberries on the cake base and pour the mixture evenly on top. Bake in the preheated oven (electric range: 175 °C/circulating air: 150 °C/gas: level 2) for about 40 minutes. Let it cool down. Sprinkle with 6 g diabetic sweetness
2
Not diabetic? Prepare the dough with 50 g sugar, icing with 40 g sugar and 2 packets of vanilla sugar. Dust the cake with icing sugar
3
Easy to freeze