Blueberry quark cake with tears of happiness

Ingredients for 1 servings:

• 1 kg low-fat curd cheese
• 6 eggs
• 150 g sugar
• 2 packets of vanilla pudding powder
• 500 g blueberries
• 100 g sugar
• 175 g cream cheese
• 4 tbsp powdered sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

quick and easy to prepare

Preheat the oven to 175 degrees Celsius. Separate the eggs. Set aside four egg whites for the quark mixture. Reserve the remaining two for the meringue mixture. Mix the low-fat quark, egg yolks, sugar, and pudding powder well. Beat four egg whites until stiff and fold into the quark mixture. Carefully fold in the blueberries. Pour the mixture into a 28 cm springform pan and bake for 50 minutes. Shortly before the end of the baking time, beat the two egg whites with approx. 100 g of sugar until meringue-like. Remove the cake from the oven after the baking time is over and spread the meringue on top. If necessary, fill a piping bag with the meringue and dot it on the cake. Bake for another 10 minutes. Remove the cake and let it cool completely. If you like, you can mix a cream cheese frosting with powdered sugar and use it to decorate the edges of the cake. Tip: This cake can be made the day before. The longer the cake rests, the better the happy tears will look. The cake is also suitable as a warm dessert, but then without cream cheese frosting.