Blueberry yogurt cake

Ingredients for 1 servings:

• 65 g margarine
• 100 g sugar
• 1 egg(s)
• 150 g flour
• 1 tsp baking powder
• 2 egg yolks
• 1 egg(s)
• 100 g sugar
• 500 g yogurt, fat content doesn’t matter
• 250 g quark, whether low-fat or cream quark
• 100 ml rapeseed oil or sunflower oil
• 50 g starch flour
• 1 vanilla pod(s), scraped pulp
• some lemon zest, grated
• 500 g blueberries, fresh (blackberries will also work) – do not use canned or jarred fruit!
• 2 egg whites
• 40 g sugar

Instructions

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

without gelatin

For the dough, mix the margarine, sugar, and eggs using the dough hook of a hand mixer. Mix the flour with the baking powder and knead in. Spread the mixture into a greased 28 cm springform pan with your hands, pulling up a rim about two fingers wide. For the yogurt mixture, beat the egg yolks, the whole egg, and the sugar until frothy. Mix in the yogurt, quark, vanilla pulp, lemon zest, and cornstarch, then add the oil. Pour onto the dough. Carefully scatter 500 g of blueberries on top, taking care not to add them all at once. This way they only sink in slightly. Bake at 150°C (convection oven) for 50 minutes (do not preheat) on the middle rack. In the meantime, beat the two egg whites until stiff peaks form and gradually add the sugar. Remove the cake from the oven after about 50 minutes, carefully spread the meringue mixture on top, and return it to the oven. Bake for another 15 minutes, then turn off the oven, open the lid, and let it stand for another 30 minutes. Then remove the springform pan rim and let it cool. Only then remove it from the base and store it in the refrigerator. Tastes best when thoroughly chilled. A variation with blackberries is also delicious. Blueberries from a jar or frozen berries are not recommended, as they are far too moist!