Market day and bilberry cake cups from the hell..

Market in Schärding,going there is pretty much my once a week ritual, to get fresh vegetables, meat, cheese and other things. It opens 7.30AM which is just fine for me. Kiddo to school,Mommy to market.

Last week I made a mega found.Fresh forest bilberries! Juhuu!! Cultivated bilberries are all over but these fragrant forest berries are rare to find. I bought four liters of them.

image

image

My intention was to make bilberry cups, or savarins ,which I wanted to fill with ice cream. Guests coming and I needed a “fancy” dessert for them. Well plans didn’t go quite so smoothly and I ended up with mega mess in my kitchen. Here you go:

image

I had filled the molds too full and the dough came over. Also the dough got stuck in the molds, so that none of those nine savarins came out whole.Yeah,I am such a talented baker! Well, plan B.. Bake a second bilberry pie. Turned out just as it should be. Screw the fancy recipes! I will stay with what I know how to do 😉

image

This is recipe from my Grandmother and very simple to do:

Prepare a quark-dough and let it cool in the fridge for about an hour.  Roll out the dough on a baking sheet (approx. 33 x 31 cm) ,use little flour while doing this so that the dough does not get stuck. Put your rolled dough in the form you want to use.I like to leave the baking paper as lining in the form. Makes it hell of an easier to get ready pie out from the form.

ingredients:
250 g of butter
250 g quark
4 ¼ dl spelt flour
1 teaspoon baking powder

Take the butter out from the fridge so it can soften at room temperature or soften it up  in the microwave. Mix the butter and the quark together. Combine the flour and baking powder and mix with a butter-quark mixture into a dough.

Filling:

about 8 dl bilberries,1 dl sugar and 2 tbs potato starch.

Mix the sugar and potato starch first together then mix bilberries in.

Spread the bilberries on top of the rolled out dough and sprinkle with sugar.

Bake the pie at 200 degrees for about 20-25 minutes. Sprinkle on top of the cooled pie sugar.

Note:This makes quite big pie.Full baking pan, so if you want to make smaller pie,half the amounts.

image

2 Comments Add yours

  1. Yummy receipe! Maybe next time leave the pie in the pan and let guests scoop it up. Lots of real whipped cream to diguise 🙂

    Like

    1. Hannele says:

      Kaari, I did use the savarin cakes.I made blueberry crumble out of the disastrous thing 🙂

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s