Blueberry Guglhupf

Put the amarettini in a freezer bag, close tightly and chop up with a rolling pin. Put 1/3 of it aside for decoration.

Sort the blueberries.

Carefully grease and flour the guglhupf pan. Preheat oven. Circulating air approx. 160 °, top / bottom heating approx. 180 °.

Prepare pudding cream with 125 ml milk and 125 g low-fat quark according to the instructions on the package. Stir the 50 g amarettini crumbs into the cream. Put in a freezer bag and close it tightly.

Stir the butter until smooth. Gradually add sugar, vanilla sugar, salt and orange zest while stirring. Stir in each egg individually for about 1/2 minute. Then briefly fold in the quark. Mix flour with baking powder and do not stir in for too long on medium heat. Finally, carefully fold the blueberries into the finished dough.

Pour 1/3 of the batter into the pan. Use the freezer bag (cut off the corner) to squirt the pudding mixture onto the dough. Do not spray all the way to the edge. Spread the rest of the batter evenly on top and put it in the oven. (Lower third)

Approx. Bake for 1 hour. Let stand in the tin for 10 minutes, then turn out onto a wire rack and let cool.

Coarsely chop the white chocolate, add the oil and melt in a water bath over low heat. Sprinkle with the help of a teaspoon on the Guglhupf and sprinkle with the put back amarettini crumbs.

A very juicy, delicious sponge cake that still tastes wonderfully fresh even after a few days.