Summary

Ingredients

For the dough:

• 200 g butter
• 5 tablespoon oil
• 150 grams sugar
• 1 packet vanilla sugar
• 6 egg (s)
• 300 grams flour
• 100 g cornstarch
• 1 packet baking powder
• 1 lemon (s), grated zest

For the cream:

• 1 glass blueberries (600 g)
• 1 bar chocolate, white
• 1 cup sour cream
• 100 ml milk

For the cast:

• 2 bars chocolate, white
• 150 g powdered suar
• 3 tablespoon juice, (blueberry juice)
• 10 g coconut fat

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Instructions

1. Beat the butter, oil, sugar and vanilla sugar until frothy. Add the eggs one by one, beating more and more. Mix the flour, cornstarch and baking powder, sieve and gradually stir into the batter with the grated lemon zest.
2. Drain the wild blueberries and collect the juice. Melt the white chocolate, stir until smooth, add a heaping tablespoon of sour cream and stir well. Put the remaining sour cream in a bowl, then add the chocolate mixed with sour cream. Finally, add the drained wild blueberries to the sour cream and puree everything. Spread ¾ of the dough on a prepared baking sheet with a high rim. Then spread the sour cream on the dough and carefully turn a hand mixer (without a mixer!) Through the dough so that some of the sour cream is stirred into the dough. Finally mix the remaining dough with the milk and cover the sour cream with it. Bake in a preheated oven at 180 ° C for about 30 minutes
3. Break a bar of white chocolate into pieces, melt in a double boiler or in the microwave and stir until smooth. Mix the sifted powdered sugar with some of the blueberry juice that has been collected so that it can be stirred until it is smooth, but by no means becomes too liquid. Now stir the melted chocolate into the icing sugar, teaspoon at a time. Spread the icing on the cooled sheet cake and let it set. Melt the second bar of white chocolate with the coconut oil, stir until smooth and use a teaspoon to spread it on the casting surface in the form of cow stains.