sister herb
Official TTI Chef
Crumb mixture:
180 g all-purpose flour (300 ml)
85 g caster sugar (100 ml)
0.5 tsp baking powder
a pinch of salt
150 g cold butter, cut into cubes
50 g unsweetened desiccated coconut (optional)
Filling:
2 large eggs
85 g caster sugar (100 ml)
250 g sour cream or Greek yoghurt
30 ml all-purpose flour (50 ml)
1 tsp vanilla sugar or extract
200 g blueberries or bilberries (or raspberries)
Line a 30x40 cm Swiss roll tin with a parchment paper. Put aside.
Preheat the oven to 180 C/350 F.
Start with the crumb mixture. Mix the flour, sugar, baking powder and salt until combined. Add the cubed butter and pinch with your fingers until a coarse wet sands forms (I usually use my food processor for that).
Take about two-thirds of the mixture and scatter into the baking tin. Press with the palms of your hand until compact.
Whisk eggs with sugar, sour cream/yogurt, flour and vanill until combined. Spread over the base. Scatter blueberries on top.
Fold coconut flakes into the remaining third of the crumb mixture (if using), then scatter the crumbs over the blueberries.
Bake in a preheated oven for about 40 minutes, until the crumb topping is lovely shade of golden brown.
Cool before cutting into small squares and serving.
(Source: http://nami-nami.blogspot.fi/search...-max=2014-01-01T00:00:00+02:00&max-results=50 )