John Myers
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Cottage Cheese Cake with Blueberries
The perfect cottage cheese cake with blueberries recipe with a picture and simple step-by-step instructions.
ground
- 1 piece Egg yolk
- 125 g Flour
- 30 g Sugar
- 75 g Butter in pieces
- 1 tablespoon Water cold
Creamy quark
- 5 Eggs + 1 egg white
- 1 tablespoon Flour
- 1 tablespoon Food starch
- 500 g Quark
- 200 g Sugar
- 2 packet Vanilla sugar
- 2 Organic lemon zest
- 3 tablespoon Lemon juice
also
- 50 g Desiccated coconut
- 375 g Blueberries
- 1 teaspoon Powdered sugar
- Springform pan 26 cm
- First separate an egg. Chill the egg whites for the quark cream.
- Knead 125 g flour, 30 g sugar, the cold butter pieces, 1 egg yolk and 1 tablespoon cold water to form a smooth dough.
- Grease the bottom of the springform pan. Roll out the dough on a floured surface into a circle about 25 cm in diameter. Place the dough on the springform pan, adjust the size. Prick the dough several times with a fork and refrigerate for 15 minutes.
- Preheat the oven to 175 ° C O / U heat.
- Bake the dough in a hot oven for 15-20 minutes and allow to cool.
- Roast the desiccated coconut in a pan without fat until golden brown, put in a bowl and let cool. Sort the blueberries, wash and drain. Grease the edge of the springform pan, dust a little with flour and place around the base of the springform pan.
- Sprinkle the pre-baked and cooled shortcrust pastry base with the cooled coconut flakes and spread the blueberries on top.
- Mix the flour with the cornstarch. Separate 2 eggs and add the egg whites to the 1 frozen egg white.
- Mix the quark, 2 egg yolks, 3 whole eggs, 175 g sugar, vanilla sugar, flour and cornstarch mixture, grated lemon zest and lemon juice together well in a bowl.
- Using a clean whisk, beat the 3 egg whites until stiff, sprinkling in 25 g of sugar.
- Carefully fold the egg whites into the curd cream. Then pour the mixture into the springform pan over the blueberries and smooth out.
- Bake the cake in a preheated oven at 175 ° C O / U heat, about 45 minutes. After baking, turn off the oven and let the cake rest in the oven with the door half open for a few more minutes. Take out, loosen the edge and let the cake cool in the tin on a wire rack. When the cake is completely cold, remove it from the mold and dust with powdered sugar.
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