Blueberry quark cream cake

Ingredients for 1 servings:

• 2 eggs
• 5 tbsp sugar
• 5 tbsp oil
• 3 tbsp flour
• 3 tbsp cornstarch
• ½ pack of baking powder
• 1 packet of vanilla sugar
• 125 ml liquid (juice or water)
• 1 pack of jelly, e.g. cherry or raspberry
• 2 packs of gelatin
• 500 g low-fat curd cheese
• 150 g sugar
• 500 g blueberries, fresh or frozen
• 1 cup whipped cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Beat the eggs with sugar and vanilla sugar until frothy. Add flour, cornstarch and baking powder a spoonful at a time, continuing to beat. Finally, stir in the oil. Pour the batter into a springform pan and bake at 200°C for about 15 minutes, then let cool. Purée the blueberries (defrost frozen berries first). Mix the quark with the sugar and add the puréed fruit. Heat 1/8 l of liquid with the jelly powder (follow the package instructions), add the gelatine (also follow the package instructions) to the warm liquid and dissolve. Let cool slightly and stir into the blueberry quark. Whip the cream until stiff and fold in. Refrigerate the cream; as soon as it starts to set, spread it on the cake base. Let the cake set completely in the refrigerator before serving.