John Myers
Blueberry Curd Cake with Sprinkles
The perfect blueberry curd cake with sprinkles recipe with a picture and simple step-by-step instructions.
- For the dough:
- 250 g Cold butter
- 200 g Sugar white
- 500 g Flour
- 1 packet Baking powder
- 1 Egg
- Some Milk
- For covering:
- 500 g Lowfat quark
- 250 g Mascarpone
- 200 g Sugar white
- 3 Eggs
- 1 packet Vanilla sugar
- 1 packet Vanilla pudding
- 1 big glass Blueberries
- Semolina
- 4 tablespoon Blueberry juice
- Pour the blueberries into a sieve and collect the juice.
- Make a shortcrust pastry from butter, sugar, egg, milk, flour and the baking powder. Shape the dough into a ball, wrap in foil and refrigerate for approx. 30 minutes.
- In the meantime, beat the quark, mascarpone and sugar until creamy. Add the eggs and stir in. Add the vanilla sugar and custard and stir in. Add the juice to the mixture and stir in.
- Roll out about 3/4 of the dough on the bottom of a prepared springform pan and press up a small edge. Sprinkle the bottom with semolina and spread the blueberries on top. Now pour the mixture onto the blueberries and spread the rest of the batter over the mixture as a crumble.
- Place the cake in the oven preheated to 180 degrees (convection) and bake for approx. 35 – 40 minutes. After the baking time, take it out of the oven, let it cool down for 15 minutes, remove the cake from the edge of the springform pan and let it cool down in the pan.
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