Prep time
2 h.
Cooking time
45 min.
Serves
8
Difficulty
Categories
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About this recipe
Yeast cake with blueberries is a classic of Russian cuisine. We are absolutely convinced that such a cake could have been served for evening tea in the Larin family's home or baked by Oblomov for a light snack after an afternoon nap. The base of the cake is made from tender yeast dough, and the filling consists of select blueberries and cottage cheese – together they make an excellent combination. The cake recipe provides a step-by-step description of how to make the dough using the sponge method. It's not as difficult as it might seem – in fact, anyone can bake such a cake! Get to it quickly, before the blueberry season is over!
Ingredients list
Total ingredients: 17
Serves:
Flour - 500 g
Milk - 230 ml
Butter for greasing finished flatbreads - 100 g
Egg - 1 pcs.
Sugar - 3 tbsp.
Dry yeast - 6 g
Salt - 1 tsp.
Blueberry - 300 g
Cottage cheese 5-9% fat - 200 g
Egg - 1 pcs.
Sugar - 100 g
Corn starch - 2 tbsp.
Vanilla sugar - 1 tsp.
Nutiva Coconut Oil with Butter Flavor - 30 g
Flour tortilla - 1 tbsp.
Egg - 1 pcs.
Water - 1 tbsp.
Nutrition facts
Serves:
🥓
Fat
159г
🍚
Carbohydrates
562г
🥩
Proteins
125г
🔥
Kcal
Daily values
Preparation steps
Step 1
Heat the milk to a temperature of 30-35 degrees. Place the butter in a small saucepan, place over low heat and melt. Remove from heat and cool to room temperature.
Step 2
Knead the dough. Pour warm milk into a large bowl, add yeast, salt and sugar. Add 100 g of flour and mix with a mixer. Cover the bowl with a towel or cover with cling film and leave warm for 30 minutes.
Step 3
Add the egg to the suitable dough and pour in the butter. Mix again with a mixer until smooth. Add the remaining flour and knead into a soft dough. If the dough is too sticky, add 1-2 tbsp. l. flour.
Step 4
Roll the dough into a ball and return to the bowl. Cover the bowl with a lid or cling film and leave warm for 1 hour. During this time, the dough should double in volume. Punch down the dough, cover the bowl again and leave to rise for another 30-40 minutes.
Step 5
While the dough is rising, prepare the berry filling. Sort the blueberries, rinse with cold water and spread in a single layer on paper towels to dry.
Step 6
Place the berries in a glass of an immersion blender and pulse pulse (you can simply crush them with a puree masher). Combine blueberries with half the sugar and starch and stir.
Step 7
Prepare the curd filling. Place the curd in a bowl. Add the egg, remaining sugar and vanilla sugar. Mix the mixture thoroughly with a spatula or use a blender until smooth.
Step 8
Preheat the oven to 190 degrees. Place a rack in the center of the oven. Grease a heat-resistant dish with a diameter of 26-28 cm with butter and sprinkle with flour. Spread the flour over the entire surface of the pan and shake off the excess.
Step 9
Transfer the dough to a work surface. Separate a third of the dough and form into a ball. Roll out the second part of the dough into a thin layer 5-6 cm larger than the diameter of the mold.
Step 10
Carefully transfer the rolled out dough into the pan, press it against the sides and in the corners. Place a layer of curd filling and smooth with a spatula. Spread the prepared blueberries evenly over the curd filling.
Step 11
Roll out the rest of the dough into a thin layer. Cut the dough into strips 2 cm wide. It is very convenient to use a round pizza cutter for this purpose. Arrange the dough strips on the pie in a lattice pattern.
Step 12
Beat the egg with 1 tbsp. l. water. Using a pastry brush, brush the strips of dough with egg wash. Place the pan in the oven and bake the cake for 35-40 minutes. Remove the finished pie from the mold and cool on a wire rack or wooden board to room temperature.
Enjoy your meal!
Follow the instructions step by step