To prepare the dough (with a blender attachment for viscous): - 2 eggs vzbit with 0.5 cups. sugar to whitening, is to put half the oil, brandy, soda (pre-pay) and whisk - pour 1 Cup of flour and beat.

To prepare the cheese mousse: - the remaining 3 eggs to separate the yolks from the whites, - 3 egg yolks vzbit with 0.5 cups. sugar and vanilla sugar until whitening, add the yolks, sour cream and starch, mix, add cheese, mix well and add separately, beat egg whites with 0.5 Cup. sugar in a solid foam, directly before use, gently stir the beaten egg whites into curd mousse.

Form of grease with vegetable oil, put the dough on the dough sprinkle milled nuts. Then hand evenly sprinkle with starch it will absorb moisture from the blueberries. Evenly sprinkle the blueberries and sprinkle it with powdered sugar and starch.

Pour in the form of a cheese mousse, it is even pour some blueberries, lightly sprinkle the blueberries with icing sugar and starch.

Prepare the butter crumbs (a blender with a nozzle for viscous): half butter vzbit with 0.5 cups. of sugar and 1 Cup. flour. Distribute crumbs on top.

Put the pie in the preheated oven and bake at 190-200°C for 1 hour. I baked 1 hour 10 minutes (depending on oven). Pie shakes a little in the centre - this is normal.

As the cooling layer of curd may be slightly down - this is normal, it is still very tender and tasty. The cake is soft and very juicy in the middle, with a crunchy sweet crust on top.