Almond Curd Creme With Blueberries

The Westphalian dessert classic is called “veiled farmer´s girl” or “stippemilk”, although it is prepared with pumpernickel and sour cherries. Our Bavarian version of a dessert in layers has been clearly more inspired from Italy.


  • 50 g butter
  • 50 g chopped almonds
  • 50 g LEIMER breadcrumbs
  • 1 tbsp sugar
  • 100 g marzipan, cube finely
  • 4 tbsps amaretto
  • 200 ml cream, whisk stiff
  • 300 g curd
  • 2 tbsps sugar
  • 4 tbsps amaretto
  • 250 g blueberries, sorted and washed

Cooking instructions

Melt the butter in a pan, add the almonds, breadcrumbs and sugar and roast while stirring until golden-yellow. Mix the marzipan and amaretto into the mass of crumbs and let it cool. Stir the curd smooth and fold in the stiffly whipped cream, sugar and amaretto. Layer the almond-crumbs-mixture, cream quark and blueberries alternately in glasses and garnish.

Our tips:

  • if no blueberries are available, you can also use sour cherries.