Ingredients
The cake:
- 230 g flour
- 70 g coconut shreds
- 1 tbsp powdered sugar
- ½ tsp baking powder
- 200 g butter
- 1 egg yolk
- 1 tbsp sour cream 18%
The cream:
- 500 g Lauretta blueberry 25% filling
- 3 tbsp sour cream 18%
- 250 g mascarpone
- 2 tbsp powdered sugar
- juice of a whole lemon and zest of half a lemon
- 4 eggs
- 1 level tsp potato flour
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Preparation
- Mix the flour with coconut shreds, sugar, and baking powder. Add the diced butter and rub it with your fingers into a crumble. Next, add the egg yolk and sour cream and knead the dough. Place the dough in a plastic bag and refrigerate for an hour.
- Line a rectangular or square baking pan with baking paper, including the sides.
- Lightly roll out the dough or tear it into pieces and press it into the bottom of the baking pan. Prick with a fork. Refrigerate for 20 minutes.
- Preheat the oven to 356°F (180°C). Bake the dough for about 20 minutes.
- In the meantime, prepare the cream. Mix the mascarpone with sugar and cream until smooth, then add the eggs, lemon juice, and lemon zest. Mix until smooth.
- Remove the cake from the oven. Gently spoon the Lauretta blueberry 25% filling onto the base, leaving spaces between each spoonful. Pour the mascarpone mixture on top.
- Return to the oven and bake for another 25 minutes until the mixture sets.
- Serve cut into squares. You can sprinkle with powdered sugar.
