Run the biscuits in the blender, melt the butter and stir together. Squeeze the mix out in a round shape with a removable bottom. Bake in oven of 150 degrees for 10 minutes.
Mix together (filling) crème fraiche and the quark / cream cheese in a bowl. Add blueberry jam, sugar, vanilla sugar, cornstarch, salt and egg. Pour the batter into the mold. Bake in the oven for about 55 minutes or until it feels complete when you test to stick in it. Let cool and place in the fridge overnight.
Heat topping in a saucepan and add the pectin / potato flour. Let cool a bit, spread out over the cold cake. Let harden and remove from the mold. Serve with fresh blueberries and fresh raspberries. Blueberry soup can be used as a sauce, mix possible. with a little icing sugar.
This recipe is created by the chefs at Café & Restaurant Kärnhuset; Mattias Skoglund and Madléne Mansson.
200 gr digestive biscuits
60 gr butter
1 jar Kiviks Musteris Blueberry Jam
4 cup crème fraîche
3.5 dl quark or cream cheese
0.5 cup sugar (do they want it sweeter, you can increase the amount of up to 2 cups!)
1 teaspoon vanilla
4 tablespoons cornstarch
1 pinch of salt
2 cups Kiviks Musteris Blueberry Soup
1 cup Nature's Best Blueberry Drink
potato flour or pectin