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Brandteigtorte with blueberries

Brandteigtorte with blueberries

Ingredients for Brandteigtorte with blueberries

1 gl Blueberries
375 ml Milk
170 grams Butter
1 pinch Salt
200 grams Flour
6 St Eggs
16 Bl Gelatin
500 grams Quark
50 g Sugar
500 ml Cream
100 grams fresh blueberries
some Icing sugar for dusting

Brandteigtorte with blueberries Directions

Milk, butter and salt to a boil. Add flour and stir until the dough comes away from the bottom of the pot. Pour the mixture into a bowl, beat the eggs in succession under strong. Pour batter into a piping bag and 3 / 4 of them inject the bottom of a greased springform pan spiral from outside to inside. The rest of the dough on a greased baking sheet curls than inject. Both, in a preheated oven at 200 ° C, bake 25-30 minutes. Allow to cool.

Pour the blueberries into a glass screen, while 250 ml of juice catch. The blueberry puree, mix with the juice and heat. 4 sheets of gelatin dissolve and soak in the warm juice. Let cool.

Cottage cheese with sugar until smooth. 12 sheets soaked gelatine, dissolve in drops and stir in the cheese. Whip cream until stiff and fold into the curd.

Lay the ground for a pie plate and make a cake ring around it. The quark mass distribute it. Pour the blueberries as a mirror to incorporate with a fork and a marble pattern.

The cake for several hours (preferably overnight) in the fridge. Remove cake ring, dust with powdered sugar. Top with fresh blueberries and the Teiglocken.


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