Curd Cake with Blueberries

For the curd cake, first prepare the base. For the base, mix the cookies, butter and almonds well. Line the bottom of a springform pan with baking paper, spread the mixture evenly in the pan.

Press down and chill for 1 hour.

For the garnish, puree 2/3 of the berries with 5 dag sugar and bring to a boil. Simmer over low heat for 10 minutes. If you don’t have blueberries, you can use a low-sugar fruit spread made from blueberries by Darbo.

For the cream mix curd cheese, sour cream, the remaining sugar (10 dkg), vanilla sugar and the 4 eggs, the grated lemon peel and a small pinch of salt Preheat the tube to 160 degrees.

Spread the cream on the cooled base and spread evenly, spoon the blueberry puree decoratively on top in a spiral shape Baking time 1 hour spread the remaining berries on the baked cake.

Preparation Tip:

The curd cake can also be prepared with other berries as desired.

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