Blueberry curd cloud

Made by:


For a 30x40 cm size baking tray

6 pcs
6 tablespoons
6 tablespoons
1 package
vanilla sugar (10 g)
1 package
baking powder (6 g)
Turkish hazelnuts

for blueberry curd:

1 bottle
blueberry jam
50 dkg
Mizo lactose-free cottage cheese
5 dl
vegetable based whipped cream
1 package
gelatin fix (20 g)
1 package
dried blueberries

for the glaze:

4 dl
Mizo lactose free cocoa
2 packs
gelatin (cooked)
to taste
unsweetened cocoa powder



 Separate the egg whites and yolks. Beat the egg white into a hard foam with the sugar. Mix the yolk with the vanilla sugar  and the baking powder, gently fold& nbsp;the egg white foam into it. Sieve in the flour and hazelnuts, mix, then pour them onto  a  a baking tray lined with baking paper. Bake ready at 180 degrees C in approx. 12 minutes.
Whip the cream with the gelatin into a hard foam, then mix gently with the smashed cottage cheese. Stir in the jam along with the dried blueberries.
Mix the cocoa with the gelatin, add a little cocoa powder to it.