Blueberry cake

Ingredients for 1 servings:

• 175 g margarine or butter
• 120 g sugar
• 3 packets of vanilla sugar
• 3 eggs
• 125 g flour
• 60 g applesauce or milk
• 1 packet of baking powder
• 1 jar blueberries
• 2 cups whipped cream
• 3 packs of cream stiffener
• 3 tbsp sugar
• 250 g quark
• 1 pack of cake glaze
• 250 ml juice (blueberry juice) from the jar

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 50 minutes

based on Snow White cake

Beat the margarine until fluffy, add the sugar and vanilla sugar (or bourbon vanilla). Beat in the eggs one at a time. Sift the flour and add it a tablespoon at a time, stirring in the applesauce after 2/3 of the mixture has been added. Mix the remaining flour with the baking powder and add it a spoonful at a time. Drain the blueberries and reserve the juice. Pour the batter into a springform pan and scatter the berries on top. Bake at 180°C for about 40 minutes, then let cool completely. Place a ring around the cake. Whip the cream with the cream stiffener, reserving a little for garnishing if desired. Mix the sugar with the quark and fold into the cream, then spread on the cake base. Make a drizzle of the reserved juice according to the package instructions. Spread it over the quark mixture while it’s not too hot. Chill and decorate with whipped cream before serving.