Blueberry and walnut cake

Ingredients for 1 servings:

• 85 g walnuts, ground
• 7 m.-sized eggs
• 7 tbsp water, cold
• 170 g sugar
• 2 packets of vanilla sugar
• 170 g flour
• 2 tsp baking powder
• 50 g butter
• 250 g gelling sugar 2:1
• 500 g blueberries, fresh or frozen
• 7 sheets of white gelatin
• 425 g quark, 40% fat
• 85 g sugar
• 1 lime(s), 2 tsp grated zest and 4 tsp juice
• 350 ml whipped cream or Cremefine

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

super light, sure-to-succeed walnut sponge cake with a blueberry cheese cream filling

For the sponge cake, line a 26 cm springform pan with baking paper. Preheat the oven to 200°C or 180°C fan-assisted. Melt the butter and let it cool slightly. Separate the eggs and beat the egg whites with 7 tablespoons of cold water until stiff peaks form, gradually adding the sugar. Briefly stir in the egg yolks. Mix the flour and baking powder and sift them into the egg and sugar mixture. Carefully fold in. Fold in the walnuts and gently fold in the melted butter. Pour the batter into the pan and bake in the hot oven for about 30 minutes. Cover with aluminum foil if necessary. Remove from the pan, loosen, and turn out onto a wire rack. Allow the sponge cake to cool completely, then halve it. For the quark and cream mixture, put the gelling sugar in a bowl, stir well, and mix with the blueberries. Bring to a boil in a tall saucepan and boil briskly for 3 minutes, stirring continuously. Purée the compote finely with a food processor and pass through a sieve. Allow to cool. Soak the gelatin in cold water. Whisk the quark, sugar, lemon zest, and juice until smooth. Dissolve the dripping wet gelatin in a small saucepan over low heat. Gradually stir a few teaspoons of the quark mixture into the gelatin and mix with the remaining quark mixture. Whip the cream until stiff and fold in. Spread half of the quark mixture on the sponge cake base. Whisk the blueberry compote until smooth and fold into the quark mixture a tablespoon at a time. This creates a particularly beautiful marbling. Cover the top sponge cake layer with the quark mixture and press down lightly. Spread the remaining quark mixture over the cake. Serving suggestion: Decorate with fresh blueberries and caramelized walnuts and dust with powdered sugar.