Blackberry Curd Cake with Cinnamon Sprinkles
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr |
| Total Time | 4 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour
- 5 g cinnamon powder
- 180 g butter
- 160 g suar
- 400 g blackberries
- 3 egg (s)
- 500 g quark, 20% fat
- 175 g cream cheese
- 30 g vanilla suar
- 2 tablespoon lemon juice
- 3 tablespoon cornstarch
- 1 pinch (s) salt
- 1 tablespoon powdered sugar
Print Recipe
Pin Recipe Instructions
- Sift the flour and mix with the cinnamon. Add the butter and 100 g sugar and knead until crumbly.
- Press half of the crumble into a 26-inch springform pan lined with baking paper as a base. Flour your fingers over and over again, then the dough won`t stick so much.
- Preheat the oven to 180 ° C fan oven.
- Wash the blackberries, sort and drain well.
- Separate the eggs. Beat the egg whites until stiff and add a pinch of salt. Mix the egg yolks with 60 g sugar, quark, cream cheese, vanilla sugar, lemon juice and starch until smooth. Fold in the egg whites in two portions and spread them on the bottom. Spread the blackberries on top. Scatter the remaining sprinkles.
- Bake the cake on the middle rack for about 60 minutes. Then let cool, lift out of the mold and dust with powdered sugar if necessary.
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