Sourdough cake with cottage cheese and blueberries
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ingredients
Cesto
400 g plain flour 1 dl oil 200 ml milk (lukewarm) 1 pinch salt 20 g yeast 1 tbsp granulated sugar 1 tsp granulated sugar
You still need
250 g lumpy full-fat cottage cheese 1 pk fresh egg yolk to taste sugar blueberries fresh or frozen
Sandwich
100 g butter powdered sugar semi-coarse flour granulated sugar
progress
I discovered blueberries in the freezer and the choice was clear. I made a fragrant, crisp yet juicy sourdough cake with blueberries and topped it with cottage cheese. Yum!
1.
Prepare the ingredients.
2.
In a little lukewarm milk, crumble the yeast, add a small teaspoon of granulated sugar. In a warm place let the yeast swell – 15 minutes.
3.
Sieve the flour into a large bowl, add the granulated sugar and a pinch of salt.
4.
Next, add the oil and the swollen sourdough starter.
5.
Work the dough with your hands and gradually add the remaining milk. Sprinkle with a little flour and leave in a warm place to rise for 45 minutes.
6.
Meanwhile, prepare the filling. Put the cottage cheese, granulated sugar to taste and egg yolk in a bowl. Stir to combine.
7.
Roll out the dough to the size of the baking sheet.
8.
Using a rolling pin, transfer the dough to a buttered and floured baking sheet.
9.
Sprinkle generously with drained blueberries.
10.
Place the prepared cottage cheese on top.
11.
Spring: In a small bowl, put the chopped butter and progressively add the flour, icing sugar and granulated sugar. Crumble the butter through the fingers to make the sprinkles.
12.
Sprinkle the prepared sprinkles over the entire surface of the cake.
13.
Place the hot cake in a preheated oven at 180 degrees for 30 minutes.
14.
Sprinkle with icing sugar and serve.
15.
Good taste!
