Blueberry cake

Ingredients for 1 servings:

• 30 g butter or margarine
• 2 eggs
• 75 g sugar
• 1 pinch of salt
• 80 g flour
• 1 tsp baking powder
• 10 sheets of white gelatin
• 750 g blueberries, ready to cook
• 1 kg quark
• 2 tbsp powdered sugar
• 2 packets of vanilla sugar
• 1 tsp lemon(s) – zest, grated
• 5 tbsp blueberries for decoration
• 1 tbsp water

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with quark cream

Separate the eggs. Beat the egg yolks with about 1 tablespoon of water until frothy. Gradually add the sugar and beat until thick and fluffy. Melt the butter or margarine and (when it’s lukewarm) add it to the egg mixture. Beat the egg whites with a pinch of salt until stiff peaks form and add to the egg mixture. Sift the flour and baking powder over the egg mixture and carefully fold everything in. Pour the sponge cake mixture into a springform pan lined with baking paper. Bake in a preheated oven at 200°C for about 15 minutes. Let the cake base cool briefly and then cut it in half horizontally. Soften the gelatine. Mix the quark with the powdered sugar, vanilla sugar, and lemon zest and divide into 2 portions. Dissolve half of the gelatine, dripping wet, over low heat and fold it into one of the two quark portions along with the ready-to-cook blueberries. Place one of the two cake layers in a cake ring and spread the quark and berry mixture over it. Place the second layer on top and refrigerate until ready to use. Briefly soften the remaining gelatin, dissolve it according to the package instructions, and mix it into the second portion of quark. Spread this mixture all over the cake. Distribute the remaining blueberries on top.