Blueberry cream cake

Ingredients for 1 servings:

• 125 g butter
• 60 g sugar
• 1 pinch of salt
• 1 egg yolk
• 250 g flour
• Butter, for the mold
• Flour , for the shape
• 200 g marzipan paste
• 50 g powdered sugar
• 1 jar jam (raspberry)
• 50 g ladyfingers or amaretti biscuits
• 8 sheets of gelatin
• 500 g cream
• 150 g quark
• 150 g mascarpone
• 150 g yogurt
• 50 g powdered sugar
• 2 tbsp lemon juice
• 4 tbsp Amaretto, or elderflower syrup
• 500 g blueberries
• 2 packs of cake glaze, red
• 250 ml apple juice
• 250 ml water

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 40 minutes

for 12 pieces, not only a treat in summer

Make a shortcrust pastry, chill for 30 minutes, and then bake two bases at 180°C for 7-10 minutes. In the meantime, for the marzipan base, knead the marzipan with the powdered sugar and roll out a thin base the same size as the other bases. Place the first shortcrust pastry base on a plate, spread with a little jam, place the marzipan base on top, also spread with jam, and finish with the second shortcrust pastry base. Place a cake ring around the outside and sprinkle everything coarsely with crumbled sponge fingers or amaretti biscuits. For the filling, soften the gelatine and whip the cream. Mix together the quark, mascarpone, yogurt, powdered sugar, and lemon juice. Dissolve the squeezed gelatine in the Amaretto or elderflower syrup and add to the quark mixture, stirring constantly. As soon as the mixture begins to set slightly, fold in the whipped cream and pour into the cake ring. Refrigerate for at least 2 hours. Sort and wash the blueberries, then arrange them on the cake. Prepare the glaze according to the package instructions using the water and apple juice and pour over the berries. You may not need all of the glaze. Let the cake set a little more in the refrigerator before cutting.