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Ricotta Blueberry Cake

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Ricotta Blueberry Cake

The perfect ricotta blueberry cake recipe with a picture and simple step-by-step instructions.

  • 500 g Quark semi-fat
  • 500 g Ricotta
  • 6 piece Eggs
  • 200 g Sugar
  • 4 tablespoon Strength
  • 1 pinch Salt
  • 1 tablespoon Lemon zest peel
  • 50 g Coconut rasps
  • 1 shell Blueberry fresh
  1. A springform pan of 26 or 28 cm, line the base with baking paper. Grease the edge well with butter. Sprinkle with desiccated coconut.
  1. Preheat the convection oven to 160 degrees.
  1. Put all recipe ingredients: Quark, ricotta, eggs, sugar, starch, salt and lemon zest together in a bowl and stir well.
  1. Put everything in the springform pan, spread the blueberries on top and put it in the oven, for 40 – 45 minutes depending on the stove. Possibly cover.
  1. Let cool in the pan.
Dinner
European
ricotta blueberry cake

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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