Blueberry quark cake with meringue

Ingredients for 1 servings:

• 250 g butter, soft
• 250 g sugar
• 1 packet of vanilla sugar
• 6 egg yolks
• 100 g cream
• 250 g flour
• ½ pack of baking powder
• 4 eggs
• 500 g low-fat curd cheese
• 100 g sugar
• 1 packet of vanilla sugar
• 30 g flour
• 1 tsp baking powder
• 2 tbsp pudding powder, vanilla
• 750 g blueberries
• 6 egg whites
• 150 g sugar
• 1 packet of vanilla sugar
• 100 g cream
• 30 g blueberries
• mint

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

for 14 pieces

Dough: Cream together the butter and both types of sugar. Stir the egg yolks and cream into the butter and sugar mixture. Combine the flour and baking powder and stir in. Spread onto a baking sheet lined with baking paper. Bake in a preheated oven for approx. 15 minutes (electric oven: 180°C, gas mark 2, fan oven: 160°C). Topping: Separate the eggs and beat the egg whites until stiff. Combine the quark, both types of sugar, flour, baking powder, and custard powder until smooth. Fold in the egg whites. Spread onto the prebaked base. Sort the blueberries and spread them over the quark topping. Bake at the same temperature for approx. 30 minutes. Meringue topping: Beat the egg whites until stiff, sifting in both types of sugar. Remove the baking sheet from the oven. Spread the egg whites on top. Return the baking sheet to the oven and bake for another 20 minutes, until the meringue is light brown. Then let it cool. Decoration: To serve, cut the cake into slices. Whip the cream until stiff, then decorate the pieces with it. Garnish with blueberries and mint.