Servings: 12
Ingredients
- 300 g flour
- 100 g sugar
- 200 g cold butter
- 1 spoon baking cocoa
For the filling
- 400 g Spreadable cheese type Philadelphia
- 200 g sour cream
- 100 g sugar
- 3 eggs
- 2 spoons semolina
- 2 spoons lemon juice
- 200 ml Raspberry
- 200 ml blueberries
Instructions
- Add the sugar, cocoa and cold butter to the flour. Divide the dough into two parts, one part should be small, just enough for the crumb top. Spread baking paper in the bottom of the tin. Spread the dough over the bottom and sides of the tin, just by pushing it out, arranging it with your hands. it should look like a blister, covered with the dough, leaving the filling in the middle. Place in the fridge to chill while you make the filling.
- For the filling, mix the salt, sugar, sour cream and eggs well, then add the lemon juice and semolina. Stir.
- Place the berries on a baking tray lined with puff pastry and top with the cheese filling. Grate or crumble the rest of the dough from the smaller piece of dough.
- Bake at 180℃ for about 50 minutes.
Naudinga
I used a 26 cm diameter tin.
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