Blueberry cream cake

Ingredients for 1 servings:

• 200 g flour
• ½ pack of baking powder
• 3 eggs
• 150 g margarine
• 125 g sugar
• 100 ml milk
• 500 g low-fat curd cheese
• 250 g Cremefine for whipping
• 1 pack of instant gelatin
• 100 g sugar
• 1 packet of vanilla sugar
• n. B. lemon zest
• 300 g blueberries

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

for a 26cm springform pan

Preheat the oven to 180°C (top/bottom heat). Separate the eggs and beat the egg whites until stiff. Beat the margarine, sugar, and egg yolks until creamy. Alternately stir in the milk, then the sifted flour mixed with baking powder. Finally, fold in the beaten egg whites. Pour the batter into a greased or lined 26cm springform pan on the middle shelf. Bake for approx. 30 minutes on the middle rack. Then let it cool on a wire rack and divide it in half. Beat the Cremefine with the vanilla sugar until stiff. Beat the quark, sugar, lemon zest, and instant gelatin until creamy. Carefully fold in the Cremefine. Place one of the cake layers on a cake plate and spoon a little of the cream on top. Now spread about 2/3 of the blueberries evenly over the layer. Spread half of the cream on top and place the second layer on top. Spread the remaining cream on the top and around the edges of the cake. Spread the remaining blueberries on the cake. Chill the cake for at least two hours.