Description
The recipe of such a cake can be called easy, and the result is great! Luscious pastries with a touch of berry acidity as a pleasant memory of summer!
Ingredients
-
Flour
220 г
-
Sugar
120 г
-
Butter
75 г
-
Yogurt
120 мл
-
Chicken egg
1 шт
-
Leavening agent
1 ч. л.
-
Nutmeg
-
Vanilla
1 г
-
Salt
-
Blueberries
120 г
-
Almonds
40 г
-
Brown sugar
1 ст. л.
Cooking
Sift the flour with the baking powder in a deep bowl (where we will knead our dough). Add salt, normal white sugar, nutmeg and mix well. Then add to this the diced cold butter and chop with a knife until the mixture will resemble fine crumbs.
In a separate bowl, whisk the egg with yogurt (Regency/milk/yo herd to your taste, in my version the yogurt that was in the fridge :)) and vanilla. Add the slurry to the dry and mix well. Then add the blueberries and stir again, but be careful. The dough consistency should be sticky and fairly thick.
Lubricate the form of butter (I have form for codes with a diameter of 26 cm). Sprinkle the bottom of brown sugar on top put almond petals. Pour in the batter over the almonds with the cane sugar and flatten with a spoon.
Bake cake at a temperature of 160-180 degrees 50-60 minutes. Readiness can be checked by inserting a wooden toothpick into a cupcake, it should be dry when you pull it out. Cool the finished baked products in the form of a (ten-fifteen minutes) and then remove the cake.
When the cake is completely cooled sprinkle with powdered sugar or drizzle chocolate glaze.
Then you can cut into portions and serve!
Enjoy your tea!
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