Blueberry Almond Cake

Ingredients

• 100 g wheat flour type 1050
• 100 g spelt flour type 1050
• 100 g whole cane sugar
• 0.5 Organic lemon
• 100 g cold butter
• 4 eggs
• dried legumes (for blind baking)
• 200 g Blueberries
• 200 g Cream cheese
• 400 g low‑fat quark
• 0.25 tsp vanilla powder
• 2 tbsp Cornstarch
• 50 g almond flakes
• 1 tbsp powdered sugar from whole cane sugar

Instructions

1. 1.

   Mix wheat flour, spelt flour and 60 g whole cane sugar. Rinse the lemon hot, pat dry and finely grate the zest.

2. 2.

   Knead both flours, sugar, lemon zest, butter pieces and one egg into a smooth shortcrust dough. Wrap in cling film and chill for about 1 hour.

3. 3.

   Roll the dough slightly larger than the baking tray. Line the tray with parchment paper, lay the dough on it, form a rim and press firmly. Prick the base with a fork multiple times, cover with parchment and weigh down with dried legumes.

4. 4.

   Bake blind in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for 10 minutes. Remove, discard parchment and legumes, and let cool.

5. 5.

   Rinse blueberries and pat dry. Mix cream cheese with quark, remaining sugar and vanilla powder. Alternately fold in eggs and cornstarch. Spread the cheese filling on the cooled base, scatter blueberries over it and gently press them in. Bake at 180 °C (convection 160 °C; gas: level 2–3) for 40 minutes.

6. 6.

   Remove and cool completely. Toast almond flakes in a hot dry pan over medium heat for 3 minutes without fat, then sprinkle over the cake. Dust with powdered sugar and serve.