Cream cheese with blueberries

Ingredients for 1 servings:

• 4 egg whites
• 4 egg yolks
• 125 g sugar
• 1 packet of vanilla sugar
• 120 g flour
• 2 tsp baking powder
• Fat for the mold
• Breadcrumbs for the mold
• 6 sheets of gelatin
• 200 ml milk
• 3 egg yolks
• 125 g sugar
• 1 pinch of salt
• 500 g quark
• 500 ml cream
• 3 jars of blueberries
• 1 pack of cake glaze

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

For the cake base, beat the egg whites until stiff and chill. Beat the egg yolks with the sugar and vanilla sugar until frothy. Mix the flour and baking powder, sift, and fold in with the stiffly beaten egg whites. Grease and crumble a 28 cm springform pan. Pour in the batter and bake at 180°C for approx. 25 minutes. Let it cool and then place a cake ring around the base. For the cream, soak the gelatine in cold water. Heat the milk, egg yolks, sugar, and salt and stir in the squeezed-out gelatine. Let it cool slightly. Stir in the quark. Beat the cream until stiff and carefully fold in. Pour the cream onto the cake base and smooth it out. Chill. For the topping, drain the blueberries well. Spread it over the set cream and carefully smooth it out. Prepare the cake glaze according to the instructions, let it cool slightly, and pour it over the blueberries. Chill again. It’s best to make it a day in advance so the cream and topping can set properly. Then remove the cake ring.