Blueberry slices

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water, warm
• 100 g sugar
• 1 packet of vanilla sugar
• ½ pack flavoring (lemon peel)
• 100 g flour
• 25 g starch flour
• ½ tsp baking powder
• 1 pinch of salt
• 250 g quark
• 250 g sour cream
• 90 g sugar
• 1 packet of vanilla sugar
• 3 tbsp lemon juice
• 8 sheets of gelatin
• 300 g blueberries
• some powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 40 minutes

taste very refreshing

Thaw the blueberries in a sieve, collecting the fruit juice in a bowl. Preheat oven to 220°C (top/bottom heat). Mix the flour, cornstarch, and baking powder in a bowl. Beat the eggs with 4 tablespoons of warm water and the sugar until white and foamy. Then carefully fold in the flour mixture and the Citroback. Spread the mixture onto a baking sheet lined with baking paper and bake for about 10 minutes. Let the sponge cool on a wire rack. Divide the dough in half. Place a square frame around one half. Soak the gelatin in cold water and then dissolve it in a small saucepan over low heat. Mix the quark, sour cream, sugar, vanilla sugar, lemon juice, and the juice of the thawed blueberries. Remove the dissolved gelatin from the heat and stir in 2 tablespoons of the quark mixture. Then stir everything into the quark mixture. Just before the mixture sets, fold in the blueberries. Pour the mixture onto the bottom sponge layer and spread it evenly. Then place the second sponge cake half on top and press down lightly. Chill for about 3 hours, then cut into slices and dust with powdered sugar.