John Myers
Blueberry Curd Cakes with Blueberry Granite
The perfect blueberry curd cakes with blueberry granite recipe with a picture and simple step-by-step instructions.
- 200 ml Blueberry juice
- 2 tbsp Lemon juice
- 4 tbsp Sugar
- 250 g Quark
- 2 Pc. Eggs
- 50 g Powdered sugar
- 20 g Food starch
- Pulp of 1/2 vanilla pod
- 6 Pc. Protein
- 50 g Sugar
- 200 g Blueberries
- 1 cups Sour cream
- Mix the blueberry juice with the lemon juice and sugar. Place in a bowl in the refrigerator and freeze, preferably overnight. Drain the quark in a kitchen towel. The less water the curd contains, the fluffier the cakes will be.
- Mix the quark with the two eggs, 50 g powdered sugar, cornstarch and the vanilla pulp. Beat egg whites until stiff and fold in loosely. Put the mixture in greased molds. It is best to use muffin trays. But do not use more than one heaped tablespoon of dough per mold, as the dough will rise very strongly. When it cools down, however, it collapses again a little. At the end you should have cakes about 1.5 cm thick. Bake at 160 degrees for about 20 minutes.
- To serve, mix the sour cream with a little lemon juice and sugar. Stack the cakes on the plate, drizzle with the sour cream. Take the granite out of the refrigerator and scrape it off with a fork. Put on top of the cake and serve immediately. You can find the cooking show with Philipp Stein here: www.takko-denim-dinner.de
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