Curd cheese and oil dough cake with sour cream icing and blueberries

Name: Curd cheese and oil dough cake with sour cream icing and blueberries
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 300 g Flour; 150 g Sugar; 7-10 Tbsp Salt; 1 package Baking Powder; 3 Eggs (size M); 400 g Low-fat curd; 6 TABLESPOONS Milk; 6 TABLESPOONS Oil; 150 g clotted cream; 1 package Sauce powder "Vanilla flavor; 300 g frozen blueberries; 1 TEASPOON Icing sugar; 7-10 Tbsp Lemon balm; 7-10 Tbsp Flour; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

300 g Flour
150 g Sugar
7-10 Tbsp Salt
1 package Baking Powder
3 Eggs (size M)
400 g Low-fat curd
6 TABLESPOONS Milk
6 TABLESPOONS Oil
150 g clotted cream
1 package Sauce powder "Vanilla flavor
300 g frozen blueberries
1 TEASPOON Icing sugar
7-10 Tbsp Lemon balm
7-10 Tbsp Flour
baking paper

Directions

1
Mix flour, 75 g sugar, salt and baking powder. Add 1 egg, 150 g quark, milk and oil, knead to a smooth dough with the dough hooks of the hand mixer. Divide the dough into 12 equal parts. Form into circles (approx. 12 cm Ø) with floured hands and press flat. Place 4 flat cakes on a baking tray lined with baking paper. Mix sour cream, 250 g quark, 2 eggs, sauce powder and 75 g sugar with the whisk of the hand mixer.
2
Spread evenly on the 12 flat cakes. Sprinkle blueberries over them. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove, place on a grid and dust the edges with icing sugar. Decorate with lemon balm. Yoghurt tastes good with it