Blueberry quark cake

Ingredients for 1 servings:

• 4 eggs
• 150 g granulated sugar
• 10 g Bourbon vanilla sugar
• 3 tbsp water
• 100 g spelt flour type 630
• 60 g cornstarch
• 1 tsp cream of tartar baking powder
• Apricot jam for spreading
• 250 g quark
• 250 g whipped cream, natural or vanilla
• 1 tbsp lemon juice
• 60 g granulated sugar
• e.g. vanilla extract
• 200 g blueberries
• 100 g blueberries
• 1 tbsp lemon juice
• powdered sugar
• 2 sheets of gelatin

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

Line a 20cm or 24cm springform pan with baking paper. Do not grease the sides. Beat the eggs with granulated sugar, bourbon vanilla sugar, and water for at least 5 minutes until the mixture is nice and creamy. Mix the cream of tartar, spelt flour, and cornstarch and gradually stir into the egg and sugar mixture. Do not overbeat. Place in a cold oven and bake at 170°C (top/bottom heat) for 30-40 minutes. The base is done when it is nicely browned and the edges start to pull away from the pan. Use the toothpick test to check if the base is done. Let the cake cool briefly, turn it out, loosen the edges completely, remove the pan, and let the base cool completely. For the cream, mix the quark, whipped cream, lemon juice, and granulated sugar well. Beat briefly until creamy. If using vanilla whipped cream, add the vanilla extract (about 1-2 drops). Finally, carefully fold in the washed and dried blueberries. You can use the blueberries whole or halved. For the fruit glaze, finely puree the washed and dried blueberries, then bring to a boil on the stovetop with lemon juice and powdered sugar (approx. 10-20 g) to a boil. Add the gelatine, which has been soaked in cold water beforehand, and stir until the gelatine has completely dissolved. Do not boil again. Cut the cold sponge cake horizontally twice if using a 20 cm springform pan, or once if using a 24 cm springform pan. Place the first layer in a cake ring and spread a thin layer of jam. Spread about 1 cm of cream on top. Continue with the next layer and repeat the process. Finally, spread the slightly cooled fruit glaze on top. Chill the cake for at least 1-2 hours.