Number of servings: 12
Required products
- 300 g of flour
- 100 g sugar
- 200 g cold butter
- 1 a spoon baking cocoa
For the filling
- 400 g Philadelphia cheese spread
- 200 g sour cream
- 100 g sugar
- 3 eggs
- 2 spoons semolina
- 2 spoons lemon juice
- 200 ml raspberry
- 200 ml blueberries
Making
- Add sugar, cocoa and grated cold butter to the flour. Carefully combine everything with your hands, knead a crumbly dough, Divide the dough into two parts, one part should be small, just for crumbing on top. We put baking paper in the bottom of the tin. Line the bottom and sides of the tin with the larger part of the dough, just pushing it out, spreading it out with our hands. It should look like a bowl covered with dough, leaving the middle for the filling. We put it in the refrigerator to cool until we make the filling.
- For the filling, mix the salt, sugar, sour cream, and eggs well. Then add the lemon juice and semolina. Mix.
- Pour the berries into a tin lined with shortcrust pastry and pour the cheese filling on top. Grate or crumble the remaining dough from the smaller piece of dough.
- Bake at 180℃ for about 50 minutes.
Useful links
I used a 26 cm diameter tin.
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