Blueberry Pie with Curd

Try this delicious pie recipe:

(*) For a pie or tart springform pan 26 centimeters in diameter.

Butter the give and sprinkle with flour. Set aside to cool until ready to use.

Pick out the blueberries and, if possible, do not rinse them. Drain the low-fat curd in a sieve. Preheat the oven to 175 degrees.

Separate the eggs for the dough. Set egg whites aside to cool until ready to use.

Beat the butter until soft and smooth. Add powdered sugar (1) and yolks alternately, stir with mixer on lowest speed for a good five minutes. The mixture must become light and very airy.

Beat egg whites with salt until stiff. Add powdered sugar (2) and continue beating until the mixture is glossy. Add low-fat quark, vanilla sugar and finely grated lemon peel.

Mix almond kernels, flour and baking powder. Alternate with snow on the foam mixture form . Fold in loosely. As a last step, quickly fold in berries (1). Immediately pour into the prepared mold and bake in the lower part of the hot oven for fifty minutes. Do not open the oven during baking. Check the cake with a needle at the end.

Take the cake out, cool a little bit in the form. Later garnish with berries (2) and dust lightly with powdered sugar.

Serve fresh – the cake tastes best lukewarm! It goes well with vanilla or nut ice cream.

Tips Replace low-fat quark with sour half cream.

Half thaw frozen berries, sprinkle with a little flour and serve un

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