Serves 7

For the dough:
2dl milk or single cream (10%)
13g cake yeast
3 tbsp sugar
½ tsp salt
30g butter (82% fat)
1 egg
0.5 tsp ground cardamom
About 2.5dl wheat flour

For the filling:
400g traditional cooking curds
4 eggs
1dl sugar
150g sour cream
90g Cow Candy or soft toffee
2dl bilberries

Warm the milk to blood heat, dissolve the yeast, sugar and salt in it. Melt the butter, add cardamom and let stand. Whisk the eggs into the milk and yeast mixture, add enough flour to get a nice soft pastry. Continue blending intensively while adding melted butter and cardamom. Let the dough leaven in a warm place up to +35 °C for 30 minutes, then stir it through and pour it on a backing tray in a 1cm thick layer. Let it leaven in a warm place for another 15 minutes.

Separate eggs. Blend yolks, the curds, sour cream and half of the sugar into an even mixture. Whisk the whites into a tender froth, add the rest of the sugar and continue whisking. Mix the froth carefully into the curds mixture, pour it over the leavened dough, sprinkle bilberries and chopped toffee on top.

Bake at 190 °C for about 20 minutes.

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Tags: butter, curd, single cream, sour cream