Blueberry tin cake with pistachio crumbles

Name: Blueberry tin cake with pistachio crumbles
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 600 g Blueberries; 100 g Pistachio kernels; 100 g Butter; 650 g Flour; 125 g Sugar; 1 package Vanillin sugar; 2 TABLESPOONS Lemon juice; 300 g Gelling sugar 1:2; 270 g Low-fat curd; 100 ml Milk; 100 ml Sunflower oil; 1 pinch Salt; 1 package Baking Powder; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

600 g Blueberries
100 g Pistachio kernels
100 g Butter
650 g Flour
125 g Sugar
1 package Vanillin sugar
2 TABLESPOONS Lemon juice
300 g Gelling sugar 1:2
270 g Low-fat curd
100 ml Milk
100 ml Sunflower oil
1 pinch Salt
1 package Baking Powder
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Select the berries, wash and drain well. Coarsely chop the pistachios. Knead butter, 200 g flour, 50 g sugar, pistachios and vanillin sugar with the dough hooks of the hand mixer or with your hands to crumbles. Put them in a cold place
2
Mix berries, lemon juice and jam sugar in a pot and let it stand for about 15 minutes. Mix quark, milk, oil, 75 g sugar and salt. Mix 450 g flour and baking powder and stir about half into the quark mixture. Knead in the rest of the flour. Wrap the dough in foil and chill for about 1 hour
3
Bring the berries to the boil while stirring occasionally and let them simmer for 2-3 minutes. Remove the pot from the heat and let it cool down while stirring occasionally
4
Roll out the dough to a rectangle (approx. 32 x 39 cm) on a floured work surface and place on a greased baking tray (32 x 39 cm). First spread blueberry jam, then the crumbles on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 20 minutes. Let the cake cool down and cut into pieces. Whipped cream tastes good with it
5
Waiting time approx. 50 minutes