Blueberry Curd Cake

Try this delicious cake recipe:

Shortcrust pastry: quickly knead all ingredients for shortcrust pastry except cornstarch (maizena) and flour until smooth. Work flour and cornstarch into the dough. Rest the dough in the refrigerator for 10 min. Roll out the dough to a thickness of about 4 mm and place it in a greased 28 cm ø conical cake pan.

Curd mixture: mix the cream powder with the milk and stir with the remaining ingredients. Put the quantity on the short pastry form and bake at 180 °C for 10 min. and then bake at 160 °C for 3 times. Whenever the curd mixture starts to rise, remove the cake from the stove, cool for 15 minutes and then continue baking. Cool the baked cake.

Fruit layer: mix blueberries with powdered sugar.

Lemon jelly: soak the gelatine in cold water. Boil the water with wine, juice of one lemon and sugar and remove from the stove. Allow the soaked gelatin to melt in the warm wine broth.

Cake structure: Cover the cooled curd cake with the blueberries, pour the lightly dressed jelly over it and let it set in the refrigerator.

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