John Myers
Blueberry Cream Cake
The perfect blueberry cream cake recipe with a picture and simple step-by-step instructions.
- Ground
- 150 g Flour
- 1 tsp Baking powder
- 80 g Sugar
- 1 packet Vanilla sugar
- 1 Egg
- 50 g Butter
- Covering
- 500 g Blueberries
- 150 g Sugar
- 500 g Lowfat quark
- 1 packet Vanilla sugar
- 3 Egg yolk
- 1 packet Custard powder
- 100 ml Sunflower oil
- 250 ml Milk
- Baise
- 2 Splash Lemon juice
- 3 Protein
- 100 g Sugar
- 1) Preheat the oven to 180 ° top / bottom heat. Knead all ingredients for the base into a dough. Line a springform pan with baking paper and press the dough onto the base.
- 2) Drain or defrost the blueberries. Beat the remaining ingredients until smooth and fold in the blueberries. Pour into the springform pan.
- 3) Bake the cake for 40 minutes.
- 4 Mix the meringue and bake for another 10 minutes. Let the cake get cold in the oven.
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