The traditional composition of this cupcake is lemons and blueberries, but you can replace them with orange, lime and berries to taste. The essence remains unchanged: a soft gentle biscuit with a fresh note of zest, a juicy berries and a mind-boggling crumb like a spicy addition. The delicacy is stored for a long time - you can take it for work as a light snack or leave for Sunday gatherings with friends.
Ingredients:
- Flour 300 g
- Sugar - 260 g
- Baking Powder - 10 g
- Butter of high fat content - 170 g
- Three eggs
- Milk - 90 g
- Cheese curd cheese - 70 g
- Three lemons
- Blueberries - 100 g
- For the scraper: flour, nut flour, sugar, butter, salt
Note: all biscuit products must be at room temperature
Cooking method:
- Mix well the flour with the baking powder - so the biscuit will turn out to be evenly lush
- Stir the curd cheese (you can take Hochland or Almette) with warm milk to a homogeneous consistency
- Rub zest with lemons. Whisk the citrus peel, softened butter and sugar in a gentle mousse
- Continuing the work of the mixer, enter into the oil mousse eggs one at a time
- Beating, enter alternately in batches of dry ingredients and curd-milk emulsion. The dough should be dense and elastic
- Fresh berries roll in flour. If you want to take frozen - do not need to pre-defrost them, use the same floury breading. Add the berries to the dough and gently mix
- Prepare a scraper - crispy crumb to sprinkle the workpiece. Mix flour, nut flour and sugar in equal parts (for example, 50 grams), lightly salt. The quality of walnut flour does not play a special role - it can be industrial or self-cooked. Frozen butter, cut into small pieces, add to the flour and rinse well with your hands. The resulting dough dough wrap with a film and put it in the refrigerator
- In a form lined with parchment, place the dough so that it occupies two thirds of the volume. Pinch off a piece of chilled driftwood and wipe through a sieve. The resulting crumb sprinkle the cake and bake in a preheated to 180 degree oven for 40 - 60 minutes until ready
- Finished cake cool, wrap the film (without removing it from the mold) and leave it overnight in the fridge