John Myers
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Blueberry Curd Cream Cake
The perfect blueberry curd cream cake recipe with a picture and simple step-by-step instructions.
For the biscuit (Viennese mass):
- 5 Whole eggs size M
- 2 Egg yolks size M
- 150 g Fine sugar
- 1 tsp Grated peel of an organic orange
- 150 g Wheat flour type 550
- 30 g Food starch
- 90 g Liquid butter
- Or
- 1 Have a bakery cut the finished Viennese soil once
For the quark and cream mixture:
- 12 leaf Gelatin
- 250 g Whipped cream
- 1 tsp Grated zest of 1 organic orange
- 1 tsp Grated zest of 1 organic lemon
- 100 ml Orange and lemon juice (each half of the fruit)
- 80 g Sugar
- 1 packet Vanilla sugar
- 500 g Low-Fat quark
- 500 g Quark (40% fat in dry matter)
For covering:
- 600 g Blueberries fresh
- 2 packet Cake glaze clear
- 200 ml Orange juice
- 300 ml Water
- Cover the base of a springform pan (28 cm Ø) with baking paper. Preheat the oven to 175 ° C.
- Let the butter melt, set aside and let cool down a bit.
- Beat eggs, egg yolks and sugar warm, i.e. beat them in a water bath, but do not want the mixture to get hot.
- Beat in cold water in 5-8 minutes until the mixture is creamy. Mix the flour with cornstarch and orange peel, let it trickle in slowly and unpair.
- Pour in the butter in a thin stream and fold in. Immediately spread the dough into the prepared springform pan and bake in the preheated oven on the middle rack for about 30-35 minutes. Take out of the oven, turn out onto a wire rack and peel off the baking paper. To let it cool down. If necessary cut through the base once and place a cake ring around it.
- For the quark and cream mixture, soak the gelatine according to the instructions on the packet. In the meantime, whip the cream until stiff and refrigerate. Mix both types of quark, sugar, vanilla sugar, orange and lemon juice, grated orange and lemon peel well together.
- Dissolve the gelatin, stir first with about 4 tablespoons of the quark mixture, then stir into the rest of the quark mixture. Immediately fold the cream into the quark mixture and smooth it out on the cake base surrounded by a cake ring. Immediately place in the refrigerator and let set overnight.
- Wash the blueberries, sort them and drain them on a sieve. Pour orange juice and water into the icing according to the instructions on the packet, bring to the boil. Spread the drained fruit on the hardened curd mixture and cover with cake topping. Put again in the refrigerator for at least 3 hours and let it set.
- Before serving, decorate the cake with whipped cream and garnish with mint if necessary.
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