in Recipes

Blueberry Mint Cake

updated

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Ingredients for 1 servings:

  • 250 g ladyfingers or other biscuits
  • 120 g butter
  • 400 g blueberries
  • 2 tbsp sugar
  • 20 mint leaves
  • 500 g quark
  • 1 cup sour cream
  • 1 cup of cream

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

super delicious fresh cake without baking

Melt the butter. Finely crumble the biscuits in a food processor and mix with the butter. Place the cake ring on a cake plate. Spread the mixture on top and press down firmly. Puree the mint leaves along with approximately 100g of blueberries in a food processor and mix with the quark, sour cream, and sugar. Whip the cream until stiff and fold in. Fold in the remaining blueberries and spread the mixture over the base. Chill the cake in the refrigerator for at least 3 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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