Blueberry quark cake in a zebra look

Ingredients for 1 servings:

• 1 cake base
• 500 g blueberries
• 1 package of gelling powder, vegetable (Argartine)
• 750 g quark
• 150 g sugar
• 3 cups whipped cream
• 2 packs of cream stiffener
• 2 packs of gelling powder, vegetable (Argartine)

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

Blueberry quark cake

First, wash the blueberries and set aside a handful for decoration. Purée the remaining berries and mix them with the Argartine (according to the package instructions). The mixture then needs to cool for a while until it sets. In the meantime, mix the quark with the sugar. Then whip the cream with the cream stiffener and set aside. Now prepare the Argartine according to the package instructions and when it’s ready, add 2-3 tablespoons of the quark-sugar mixture to the Argartine. Then the Argartine can be completely mixed with the quark mixture. Whip the cream with the cream stiffener according to the package instructions and fold into the quark mixture. Place a cake ring over the cake base. Now alternately add 1 tablespoon of the white mixture and 1 tablespoon of the blueberry mixture to the center of the cake base. Repeat this process until both mixtures are used up. There will be more white mixture, so there will be a little left over at the end, which is carefully spread on top of the cake. It’s important not to overmix anything. If you alternate adding a tablespoon of each mixture to the center of the base, you’ll get the striped pattern all by yourself. Decorate the cake with the remaining blueberries. Refrigerate the cake for 3-4 hours.