Blueberry yogurt curd cake

Ingredients for 1 servings:

• 4 eggs
• 160 g sugar
• 135 g flour
• 3 tbsp jam (blueberry jam)
• 1 tbsp rum
• 250 g low-fat curd cheese
• 300 g yogurt (blueberry yogurt 0.1%)
• some sweetener
• 6 sheets of gelatin
• 250 ml Cremefine for whipping
• 150 g blueberries, fresh
• 1 dashes lemon juice
• 500 ml Cremefine for whipping or cream
• some sugar
• some blueberries, fresh
• Fat for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Light, fruity cake. Here as a low-fat version

For the sponge cake, beat the whole eggs with the sugar for 10 minutes (this creates a nice foam). Then carefully fold in the flour with a whisk and pour the batter into a greased 26 cm springform pan. Bake at 160°C for approx. 30 minutes (depending on the oven). Mix the jam with the rum. Remove the sponge cake from the pan and let it cool completely, then cut it in half. Brush the bottom half with the jam and rum mixture. For the cream, mix the quark with yogurt and season with sweetener and lemon juice to taste (note: Cremefine is added later; you’d prefer a little sweeter). Soak the gelatine for 5 minutes, then dissolve it in a little water or juice in a saucepan (see instructions on the package). Stir a few spoonfuls of the quark mixture into the gelatine, then add the gelatine mixture to the remaining quark mixture. Fold in the whipped Cremefine and blueberries, spread the cream over the cake base (use a cake ring), and cover with the second layer. Chill for a few hours. Optionally, garnish with Cremefine, whipped cream, or just sugar and the blueberries before serving.