Dithmarscher blueberry yoghurt cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the dough, put 200 g flour, 100 g butter in pieces, 40 g sugar, egg and 2 tablespoons cold water in a bowl. Knead first with the dough hooks of the mixer, then quickly with your hands to a smooth short pastry.

2. 2

   Grease the bottom of a springform pan (26 cm Ø). Roll out the dough on a lightly floured work surface to the size of the bottom of the mould. Place in the mould and chill for approx. 30 minutes.

3. 3

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Prick the base of the dough several times with a fork. Bake in a hot oven for about 20 minutes until golden brown. Remove the base from the oven and let it cool in the mould.

4. 4

   For the cream, soak gelatine in cold water. Mix quark, yoghurt, vanilla sugar and 100 g sugar with the whisks of the mixer. Squeeze the gelatine. Melt in a small pot at low heat.

5. 5

   First stir in 4 tablespoons of yoghurt cream. Then stir the gelatine mixture into the remaining yoghurt cream. Chill for about 15 minutes until it begins to gel slightly. Whip the cream until stiff, fold into the cream in 2 portions.

6. 6

   Pour into the mould on the bottom and smooth it down. Chill for at least 5 hours (preferably overnight).

7. 7

   Select the blueberries, wash if necessary and drain well. Heat the jam in a small pot. Remove from the stove. Mix in blueberries and let cool down for about 5 minutes. Spread on the cake.

8. 8

   Keep cool until serving.

Nutrition Facts

KCAL
380 kcal

CARBS
46 g

FATS
15 g

PROTEINS
11 g