Ingredients |
|
| For the dough: | |
| 60 g | starch |
| 200 g | flour |
| 80 g | Xylitol |
| 50 g | grounded almonds |
| 8 g | Vanilla Sweet |
| 1/2 teaspoon | backing powder |
| 2 | egg yolks |
| 150 g | butter |
| For the curd filling: | |
| 50 g | starhc |
| 250 ml | milk |
| 70 g | Xylitol |
| 8 g | Vanilla Sweet |
| 250 g | curd |
| 1 | egg yolk |
| 1 | organic lemon |
| 2 | egg white |
| For the topping: | |
| 430 g | blueberries |
| some | Erythritol Powder |
How it's done:
Mix the indicated ingredients for the dough (mixer, kitchen machine) until sprinkles are formed. Put 2/3 of the dough on the bottom of a greased jumping mold and press gently.
For the curd filling, stir the starch into some cold milk, bring the remaining milk and the Xylitol to boil. Add the starch and boil again under stirring. Whisk together the curd, egg yolk, Vanilla Sweet, lemon juice and peel, beat under the hot pudding and boil everything again with stirring.
Whip the egg whites very hard and place them under the hot curd, then spread over the dough. Add the blueberries to the filling, sprinkle the remaining crumbled dough over it.
Put the spring mold into the preheated oven and bake at approx. 170 ° C circulating air for 50-60 minutes. After cooling, dust the finished cake with Erythritol Powder.
Tip: The cake also tastes very good with rhubarb, gooseberries or sour cherries.
