Heidelbeerwähe
On the loose yeast dough comes first blueberry jam and fresh fruits and then a cast of poppy, eggs and sour cream, which makes everything wonderfully juicy.
ingredients
Yeast dough: 250 g flour, 1/2 cube yeast (21 g), 100 ml milk, 2 tbsp sugar, 1 egg, 1 tbsp butter or margarine, flour to roll out.
Topping: 100 g blueberry jam, 500 g blueberries (fresh or frozen), 30 g poppy seeds, 150 g sour cream, 2 eggs, 2 tbsp sugar, 1 vanilla pod, 2 tbsp almond flakes, powdered sugar.
Put flour in a bowl. In the middle of a trough press and crumbled yeast, four tablespoons of lukewarm milk and add the sugar. Mix everything with a fork and some flour to a thick dough and cover covered in a warm place for 20 minutes. The Vorteig is then bubble.
Add remaining ingredients and knead everything with the dough hook of the hand mixer to a smooth dough.
There should be no more flour stuck to the edge of the bowl and the dough should be a smooth dumpling. Cover the dough again and let it rest for 30 minutes. Knead vigorously with your hands and roll out on a little flour. Place the dough in a baking paper, pies or springform (Ø 30 cm) lined with baking paper.
Press the edge about 2 cm up. Cover and allow to rest for 20 minutes in a warm place. For the topping: Spread the blueberry jam over the yeast dough. Rinse off fresh blueberries, dab them dry and place on them (thaw TK fruits first). Finely grind the poppy in the lightning chopper and mix with sour cream, eggs, sugar and the scraped out vanilla pulp.
Pour the fruit over the fruits. Bake in preheated oven at 175 degrees, convection 150 degrees, gas stage 2 for about 40 to 50 minutes. After half of the time, cover with baking paper, so that the cake is not too dark. Let cool and sprinkle with almonds and powdered sugar. Serve lukewarm.
More blueberry pie is available here.
