Cheese and Blueberry Cake

Ingredients for 12 servings:

• 300 g blueberries (fresh or frozen)
• 500 g quark (low-fat quark)
• 75 g sugar
• 1 packet of vanilla sugar
• 5 medium-sized egg yolks
• 75 g semolina
• 75 g butter, soft or margarine
• 1 lemon(s), untreated, grated peel
• ½ lemon(s), the juice
• 5 m.-large egg whites
• 25 g sugar
• 1 pinch of salt
• 2 tsp powdered sugar, for dusting

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

To prepare, sort fresh blueberries, wash them, and drain well in a sieve. Thaw frozen blueberries according to the package instructions. For the quark mixture, place the quark, sugar, vanilla sugar, egg yolks, semolina, butter or margarine, lemon zest, and lemon juice in a mixing bowl. Using a hand mixer with a whisk, mix the ingredients until smooth. Beat the egg whites until stiff. Stir in the sugar and salt. Fold the beaten egg whites into the quark mixture. Pour the quark mixture into a springform pan (26 cm diameter, greased base) and smooth it down. Spread two-thirds of the blueberries on top of the quark mixture. Place the pan on a rack in the oven and pre-bake the cake. Bake in a preheated oven (160-180°C/140-160°C fan oven) for about 30 minutes. Place the pan on a cake rack. Spread the remaining blueberries on top of the pre-baked cake. Return the pan to the oven rack and finish baking the cake. Bake in a preheated oven (160-180°C/convection oven 140-160°C) for about 35 minutes. Turn off the oven and let the cake stand for about 15 minutes. Allow the cake to cool in the pan on a wire rack. Remove the cake from the pan and dust with powdered sugar. Per serving: Fat: 8.3g, Protein: 9.6g, Carbohydrate: 17g