John Myers
Contents
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Ingredients
- 1 Glass Forest blueberries drained weight 205g
- 2 tablespoon Food starch
- 75 g Quark
- 30 g Sugar
- 1 pinch Salt
- 3 tablespoon Oil
- 3 tablespoon Milk
- 1 tablespoon Cocoa powder
- 175 g Flour
- 1 teaspoon Baking powder
- 75 g Butter
- 50 g Sugar
- 1 packet Vanilla sugar
- 125 g Flour
- 35 g Chopped almonds
- Sugar
Instructions
- Put the blueberries in a saucepan and heat. Mix the cornstarch with a little cold water until smooth. Stir into the blueberries. Bring to the boil briefly while stirring. Take it from the stove and let it cool off.
- Mix the quark with sugar, salt, oil and milk. Stir in cocoa powder. Mix flour with baking powder, sieve over it and knead into a smooth dough.
- Knead the butter, sugar, vanilla sugar, flour and almonds into crumble.
- Grease a small baking sheet (approx. 20 by 30 cm) and dust with flour. Roll out the dough in it. Spread the blueberries on top. Spread the sprinkles on top. Bake in the oven at 200 degrees for about 20 to 25 minutes.
- Take the cake out of the oven. Let cool and sprinkle with sugar.
Nutrition
Serving: 100gCalories: 390kcalCarbohydrates: 44.8gProtein: 7.1gFat: 20.3g
