Strawberry brownies with buttermilk curd

For 40 pieces
  • 450 g Dark or whole milk couverture
  • 400 g butter or margarine
  • 400 g Sugar
  • 3 packet vanillin sugar
  • Salt
  • 6 eggs (size M)
  • 250 g sour cream
  • 150 g whole, peeled almonds
  • 300 g flour
  • 2 TL baking powder
  • 500 g Strawberries
  • 500 g Lean quark
  • 500 g Buttermilk
  • wooden skewers
  • powdered sugar
  • fat and flour
105 minutes
easy
1.
Grease a square baking pan (32 cm x 25 cm) well and dust it with flour. Chop the couverture and melt it over a hot water bath. Allow to cool slightly. In the meantime, stir the fat, 300 g sugar, 2 packets of vanilla sugar and salt for about 8 minutes until creamy. Stir in eggs one by one. Add sour cream, couverture and almonds and stir well. Mix the flour and baking powder and stir in briefly. Pour the dough into the mold, smooth out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 1 1/4 hours. Take out and let cool for 5 minutes. Turn the cake out of the mold and let cool down completely on a wire rack. Clean, wash and pat the strawberries dry. Roughly chop the strawberries (set aside 12 beautiful ones for decoration). Puree half of it finely. Mix the quark, buttermilk, 100 g sugar and vanilla sugar together. Mix the pureed strawberries with the quark. Fold in roughly chopped strawberries. Quarter a few of the whole strawberries lengthways and build sails with wooden skewers. Cut the cake into 40 pieces. Dust the brownies with powdered sugar and decorate some with strawberry sails or whole strawberries
2.
Waiting time approx. 1 hour
1 piece approx.:
  • 270 kcal
  • 1130 kJ
  • 6 g protein
  • 17 g fat
  • 24 g carbohydrates

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