![Smile :)](./images/smilies/icon_smile.gif)
A few years ago I spent some time in Helsinki and got opportunity to taste delicious cake. It was called blueberry pie. Internet is full of recipes for blueberry pie but in most of them topping is mixed with crust (something like this: http://media.tumblr.com/63226db9539ba2a ... qz4rgp.jpg).
BUT in cake I ate topping was made only from Finnish "sour cream" - kermaviili - no dough. I got recipe for topping from person who made cake :
4 dl kermaviili (~2 pots)
1/2 l blueberries (~one little packet)
1/2 dl sugar
1 egg
1 little spoon vanilla sugar
Then topping is baked in the oven, placed on the crust and kept overnight at fridge.
But the thing is - when I tried to repeat this recipe in my country - I replaced kermavilli with yogurt - filling wasn't stable at all. It couldn't be sliced - it was too liquid.
Do you have any idea with what should I replace kermavilli? I suppose that lack of it was the reason for cake to be unstable
![Wink ;)](./images/smilies/icon_wink.gif)
Will appreciate help,
Best regards.