Mini Purple Blueberry Cake

Ingredients for 1 servings:

• 1 jar of blueberries, drained weight 125 g
• 1 tbsp almond(s), ground
• 100 g white chocolate
• 70 g margarine
• 32 g sugar
• 1 packet of vanilla sugar
• 1 m.-sized egg(s)
• 80 g flour
• ½ tsp, leveled baking powder
• 4 sheets of gelatin
• 125 g curd cheese, 20%
• 250 ml cream

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

for an 18 cm springform pan

Drain the blueberries and mix with the ground almonds. Reserve the juice. Finely chop 30g of chocolate. Preheat oven to 160°C fan/gas mark 2. Dough: Beat the margarine until smooth, gradually add 2 tablespoons of sugar and the vanilla sugar until thickened. Beat in the egg, flour, and baking powder. Finally, mix in the chopped chocolate. Pour the batter into a springform pan (18cm diameter), smooth it out, and spoon the blueberry-almond mixture onto the batter. Bake the cake base for 35 minutes. Let the cake base cool, then place it on a cake plate and enclose it with a cake ring or springform pan rim. Cream: Soak 3 sheets of gelatine in cold water and mix the quark with 30g of sugar and 125ml of blueberry juice. Squeeze out the gelatine and dissolve it in a small saucepan over low heat. Add 4 tablespoons of the quark mixture to the gelatine and then stir this into the quark mixture. Chill the quark mixture. Whip 125 ml of cream until stiff and as soon as the quark mixture thickens, fold in. Spread the cream on the cake base and chill for 2 hours. Garnish: Break 1 sheet of gelatine and place it in a small saucepan with the remaining blueberry juice. Let it soften, then heat it in the juice while stirring until dissolved. Pour the liquid into a freezer bag, seal it, and refrigerate. As soon as the liquid thickens, sprinkle it over the cake or spread it on top and let it set. Whip the remaining cream until stiff and decorate the cake with dots of cream and grated white chocolate. Spread the cream around the edge of the cake.