White Crumb Cake with Blueberries

Ingredients

• 400 g whole wheat flour
• 2 egg yolks
• 205 g butter (room temperature)
• 50 ml whipping cream (5 tbsp)
• Pinch of salt
• 75 g honey
• 1 packet baking powder
• 200 g Blueberries
• 6 Eggs
• 750 g low‑fat quark
• 100 g Sour cream
• 150 g Yogurt (0.3% fat)
• 1 organic lemon (zest)
• 80 g cornstarch
• 75 g coconut blossom sugar

Instructions

1. 1.

   For the shortcrust pastry, combine flour, egg yolks, 200 g butter, cream, salt, honey and baking powder with the dough hooks of a hand mixer into a smooth dough. Wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Meanwhile wash and pat blueberries dry. For the filling separate the eggs; whisk egg yolks with quark, sour cream, yogurt, lemon zest and cornstarch until smooth. Beat egg whites with sugar very stiff and fold into the quark mixture. Gently fold in the blueberries.

3. 3.

   Grease a springform with the remaining butter and line it with two‑thirds of the shortcrust dough, lifting up a rim. Spread the quark mixture over it. Tear the remaining dough into small pieces and scatter them over the quark layer. Bake the cake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 35–40 minutes.