1 teaspoon baking powder
2 tablespoons vanilla sugar
4 Dutch rusks
springform Ø 22-24 cm
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How to prepare:
Sift flour and baking powder on a work area, make a hole in the middle and break the egg in the hole. Combine the egg with little flour. Sprinkle the sugar and salt over. Cut the cold butter in very small pieces and cut, with 2 knives, into the flour. Knead, with cool hands, quickly to a coherent dough. Wrap up in foil and let rest about 30 minutes in the fridge.
Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).
Line bottom and sides of a greased springform pan with the dough. Wash the blueberries (or bilberries) and drain well. Mix careful with sugar and crumbled rusks and fill the form. Bake the cake 20 minutes.
Beat the egg whites to stiff peaks and add beating some sugar. Fill a piping bag with the egg white and pipe diamonds on the pie.
Bake another 10-20 minutes till the cake is pale brown.
First published: April 12, 2003, Netherlands
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