John Myers
Ingredients for 1 servings:
- 100 g butter
- 230 g ladyfingers
- 8 sheets of white gelatin
- 400 g blueberries
- 100 g sugar
- 1 lemon(s), untreated
- 500 g low-fat curd cheese
- 250 g whipped cream
Instructions
Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes
without baking
Melt the butter. Place the biscuits in a freezer bag and crumble finely. Mix the biscuit crumbs with the melted butter. Line the bottom of a 26 cm springform pan with baking paper, add the crumb mixture and press down firmly. Chill for about 30 minutes. Soak the gelatin in cold water. Sort and wash the blueberries. Purée half of the berries with the sugar in a tall mixing bowl. Wash the lemon in hot water, dry it, and zest it. Squeeze out the juice. Mix the quark with the lemon juice, lemon zest, and blueberry puree. Whip the cream until stiff. Squeeze out the gelatin and dissolve it over low heat. Mix with 3-4 tablespoons of blueberry quark and then stir into the remaining quark. Fold in the remaining blueberries and cream. Spread the quark mixture loosely over the cake base and chill the cake for about 3 hours.
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