Blueberry quark marble cake

Ingredients for 1 servings:

• 30 g starch flour
• 100 g flour
• 1 tsp, heaped baking powder
• 120 g sugar
• 4 eggs, size L, separated
• 100 ml milk
• 3 egg yolks
• 150 g sugar
• 8 sheets of white gelatin
• 3 tbsp lemon juice, freshly squeezed
• 1 pinch of salt
• 500 g low-fat curd cheese
• 500 g cream
• 1 jar blueberries (wild blueberries), net weight 540 g
• 150 g sugar
• 8 sheets of red gelatin
• 1 tbsp lemon juice, freshly squeezed
• 3 tbsp blueberry jam
• 300 g strawberries

Instructions

Working time approx. 2 hours; Rest time approx. 5 hours; Cooking/baking time approx. 15 minutes; Total time approx. 7 hours 15 minutes

a delicious, elaborate cake

For the sponge cake, beat the egg yolks with the sugar until creamy, then beat the egg whites until stiff and add to the egg yolks. Mix the flour, cornstarch, and baking powder, sift them on top, and carefully fold them in. Line a 26cm springform pan with baking paper, pour in 1/3 of the batter and smooth it down. Bake in a preheated oven at 160°C (convection oven) for approx. 8-15 minutes. Allow to cool in the pan. Bake a second cake base using the remaining batter in the same way. For the blueberry mixture, drain the blueberries well, reserving the juice. Puree the drained blueberries and pass them through a sieve. Then stir in the sugar, lemon juice, and 150ml of the reserved blueberry juice to the puree. Soak the gelatine in cold water, squeeze out excess water, dissolve it in a saucepan over low heat, and mix with a little blueberry juice. Then stir it into the remaining blueberry puree. To finish, it should start to gel very slightly. For the quark mixture, bring the milk, egg yolks, and sugar to a boil, stirring constantly. Allow the boiled milk to cool in a bowl. Soften the gelatine in cold water. Once the mixture has cooled slightly, squeeze out the gelatine well, dissolve it in a saucepan over low heat, mix it with some of the milk mixture, and then stir it into the remaining milk mixture. Stir in the lemon juice, salt, and quark, and finally fold in the stiffly whipped cream. To finish: Spread the top of the thicker cake base with the blueberry jam. Place a cake ring around the cake base on a cake plate. Cut the large strawberries in half vertically, make a straight cut in the bottom, and place the cut side on the outside of the cake base. Then spread some of the quark mixture over the base and the strawberries. Now put 3 tablespoons of the quark mixture in the center of the base and then add another 3 tablespoons of the blueberry mixture on top. Both mixtures should still be creamy enough to spread easily. Then add 3 tablespoons of quark mixture and 3 tablespoons of blueberry mixture to the center until only 1/3 of the quark mixture remains. Then cut the thinner cake layer 1 cm smaller all around, place it on top and press it down firmly. Spread the remaining quark mixture on top and smooth it out. When the remaining blueberry mixture had set a little more, I put it in a plastic bag, snipped off a small corner and used it to pipe the spiral. Then let the cake set in the fridge for at least 5 hours. Only then remove the cake ring. Tips: Fill the edge around the top layer with blueberry mixture. To decorate the top, pipe circles and pull them apart with a toothpick.