John Myers
Ingredients for 1 servings:
- 35 g flour
- 15 g starch flour
- 2 eggs
- 50 g powdered sugar
- 1 tsp lemon peel, grated
- 1 pinch of salt
- 400 g blackberries
- 2 tbsp liqueur (blackberry or wild berry liqueur, alternatively apple juice)
- 1 vanilla pod(s)
- 75 g sugar
- 1 packet of vanilla sugar
- 6 sheets of gelatin
- 250 g low-fat curd cheese
- 125 ml cream
Instructions
Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 50 minutes
fruity and light, also possible with raspberries
For the sponge cake, line a small springform pan (18-20cm diameter) with baking paper, grease the sides, and dust with flour. Preheat the oven to 180°C (350°F). Beat the egg whites with a pinch of salt until stiff peaks form, then mix the egg yolks with the powdered sugar for 3-5 minutes using a hand mixer – the mixture should be very stiff. Then stir in the lemon zest. Pour the egg whites onto the mixture and gently stir in. Mix the cornstarch and flour and gently fold in. Pour the batter into the springform pan and bake in the center of the oven for 15 minutes. After a few minutes, remove from the pan and upside down and place a cake ring around the edge. In the meantime, prepare the filling: Soak the gelatin in water. Heat 250g of blackberries with the vanilla bean pulp (add the bean too!), the sugar, vanilla sugar, and the liqueur, simmer gently for 5 minutes, then puree. First, whisk in the gelatin, then the quark. Chill slightly until the mixture begins to set; this may take a while. Pour the cream into the filling and spread a few spoonfuls over the sponge base, then scatter some blackberries on top. Add the remaining cream on top and finally the remaining blackberries. Alternatively, the berries can be gently stirred into the cream. Chill the cake for a few hours. Serve with a dollop of cream, if desired.
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