A cake recipe for all foodies:
(*) For 4 ovenproof ramekins of about 12 cm ø, greased : Prepare and cook: about Thirty min. : Refrigerate: about Thirty min. : Bake: about Five and a half min.
Mix Ribelmais with sugar, flour, salt (1) and vanilla sugar in a baking bowl. Cut butter into small pieces on top of flour, rub by hand into flour until evenly crumbly.
Add egg, quickly bring all together to form a soft dough, do not knead. Press the dough flat, cover with a lid and leave to cool for approx.
thirty minutes to cool.
Divide dough into portions, roll out each unit on little flour round (about 16 cm ø), place in the prepared ramekins, pierce bottom tightly with a fork, sprinkle with sugar (2).
Bake for about fifteen minutes in the middle of the oven heated to 150 °C. Remove from the oven.
Take out, spread blueberries and cream evenly on the dough, sprinkle sugar (3) on top, finish baking for about Forty min.
(**) Ribel corn is a type of corn from the Rhine Valley. The color is white-yellow.
Tip: instead of blueberries, use blueberries or blackberries.
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