Fruity blueberry cake

Ingredients for 1 servings:

• 3 m.-sized eggs
• 70 g sugar
• 100 g flour
• 1 packet of vanilla sugar
• 3 tsp, leveled baking powder
• 1 jar blueberries
• 12 blueberries, fresh
• 200 g powdered sugar
• 1 packet of vanilla sugar
• 1 tbsp lemon juice, freshly squeezed
• 1 kg low-fat curd cheese
• 12 sheets of gelatin
• 400 ml cream
• 1 point cake glaze – fix
• 250 ml juice (blueberry juice)
• 200 ml cream

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 25 minutes; Total time approx. 6 hours 55 minutes

For the sponge cake, beat the eggs with sugar and vanilla sugar until frothy. Mix the flour with the baking powder, sift it onto the egg custard and carefully fold it in. Pour the batter into a springform pan lined with baking paper and bake in the preheated oven on the middle rack for about 25 minutes. For the cream, put the quark in a bowl. Drain the blueberries and set the juice aside for the glaze. Puree the blueberries with the sugar, vanilla sugar and lemon juice and stir into the quark. If you like, you can also pass the pureed blueberries through a sieve. Soak the gelatine and then heat it in a small saucepan on the stovetop until dissolved. Immediately mix it with 2 tablespoons of the berry quark mixture and then stir it into the remaining berry quark mixture. Whip the cream until stiff and fold it into the berry quark mixture. Carefully pour the mixture onto the cake base and refrigerate the cake for 4-5 hours until the mixture is firm. For the blueberry glaze, make the glaze according to the instructions using the juice and pour it over the firm quark mixture. Then return the cake to the refrigerator until the glaze sets. Spread the edges of the cake with stiffly whipped cream, place a few whipped cream puffs on top, and decorate with the remaining blueberries.