Stacked Blueberry Cream Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 256 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 4.8 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 158 mg | (4 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the dough
- 150 grams Pastry flour
- 1 generous pinch Baking powder
- 3 drops Butter Vanilla emulsion
- 75 grams Crème fraiche
- 100 grams butter
- 3 tsps sugar
- For the filling
- 6 sheets clear gelatin
- 300 grams Blueberries
- 500 grams Quark
- 200 milliliters Grapefruit juice
- 40 grams sugar
- 125 milliliters Whipped cream
- For the topping
- 1 pink Grapefruit
Preparation steps
For the dough: Combine flour and baking powder. Stir in emulsion, creme fraiche and butter and knead into a smooth dough. Shape into a ball, wrap in plastic and chill for 30 minutes.
Divide dough into three portions. Press each portion into a well-greased springform pan (24 cm or 10 inches in diameter). Sprinkle with a teaspoon of sugar and prick dough with a fork. Bake in an oven preheated to 200°C (approximately 400°F) for 10-15 minutes. Remove from oven and release from pan. Let cool on a wire rack and repeat to form 3 layers of dough.
For the filling: Soak gelatine in cold water for 5 minutes. Rinse blueberries. Beat quark with grapefruit juice and sugar. Squeeze out gelatine and dissolve over moderate heat. Stir 2-3 tablespoons of quark mixture, then stir into remaining quark mixture. Chill until mixture begins to gel. Beat cream until stiff and fold into filling.
Place a piece of dough on a cake plate. Pour filling into a piping bag and pipe a third onto the dough. Add a third of the blueberries and top with dough. Continue to layer with remaining filling, blueberries and dough.
Peel, fillet and drain grapefruit. Top cake with grapefruit and remaining blueberries. Serve chilled.
