Best blueberry cake with white chocolate

Ingredients for 1 servings:

• 200 g flour
• 100 g sugar
• 100 g butter
• 100 g low-fat curd cheese
• 1 m.-sized egg(s)
• 1 pinch of salt
• 200 g sour cream
• 250 g yogurt
• 600 g blueberries, frozen, organic
• 2 tbsp, heaped cornstarch
• 2 tbsp blueberry jam
• 300 g marzipan cover, ready, round
• 200 g white chocolate
• 100 ml cream
• 50 g butter
• 100 g yogurt
• 150 ml juice (blueberry juice)
• 200 ml grape juice
• 1 pack of cake glaze, clear or red
• 1 tbsp sugar
• 1 tbsp, heaped blueberry jam
• Chocolate, white or fruit

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 42 minutes; Total time approx. 4 hours 22 minutes

Also with marzipan

For the dough, knead flour, sugar, butter, quark, egg, and salt into a dough. Chill the dough briefly. Press 3/4 of the dough into a greased or parchment-lined springform pan and pre-bake for 7 minutes at 175°C. For the filling, thaw the blueberries, drain well, and reserve the juice. Mix together the sour cream, yogurt, cornstarch, and jam and pour onto the pre-baked base. Spread the thawed blueberries on top. Place the marzipan layer on top of the blueberries. For the topping, mix 1/4 of the dough with the yogurt. Melt the white chocolate in a double boiler, add the melted butter and cream, and mix. Pour the mixture into the yogurt dough, mix well, and spread over the marzipan layer. Bake the cake in the oven at 170°C for 35 minutes. For the glaze, combine the glaze and sugar in a saucepan, add the blueberry juice and grape juice, and bring to a boil briefly. Stir in the blueberry jam until smooth. Spread this over the cake and let it cool. Decorate the cake with white chocolate or light fruit. It tastes almost even better the next day.