John Myers
Ingredients for 1 servings:
- 750 g low-fat curd cheese
- 125 g sugar
- 1 packet of vanilla sugar
- 1 pack of red jelly for cooking
- 1 jar blueberries or other berries or fruits
- 3 cups whipped cream
- 1 cake base
Instructions
Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes
For the cake, I bake my cake base in a springform pan. You can also use a store-bought one if you like. Place the blueberries in a sieve and collect the juice. Bring 1/4 liter of the liquid to a boil and stir in a sachet of jelly. Let it cool, but it must remain liquid. Mix together the quark, sugar, and vanilla sugar. Whip 2 cups of extra whipped cream. Stir the jelly into the quark mixture and then fold in the cream. Fold in 2/3 of the blueberries as well. Place a cake ring over the cake base and spread the quark mixture over the base. Refrigerate the cake, ideally for about 12 hours. Then remove the cake ring. Whip the whipped cream until stiff, transfer it to a piping bag, and pipe small dots onto the cake. Sprinkle the remaining blueberries on top. You can also use other types of fruit, such as cherries, raspberries, strawberries, tangerines, or pineapple (then match the color of the jelly).
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