Inge's Blackberry Cake

Ingredients for 1 servings:

• 200 g flour
• 125 g butter
• 75 g sugar
• 1 packet of vanilla sugar
• 1 egg yolk
• 1 pinch of salt
• 16 sheets of gelatin
• ¼ liter of milk
• 200 g sugar
• 4 egg yolks
• 1 lemon(s), untreated, grated zest and 2 tbsp juice
• 800 g blackberries
• 500 g low-fat curd cheese
• 400 g whipped cream and some for decoration
• 1 pack of cream stiffener

Instructions

Working time approx. 1 hour; Rest time approx. 7 hours; Total time approx. 8 hours

Quickly knead the flour with the cubed butter, sugar, vanilla sugar, egg yolks, and a pinch of salt to form a shortcrust pastry. Wrap the dough in cling film and store it in the refrigerator. While the gelatin is soaking in cold water, whisk the milk with the sugar, egg yolks, and grated lemon zest. Bring to a boil, stirring constantly. Then pour into a large bowl and dissolve the squeezed gelatin in it. Chill. Line the bottom of a greased 28cm springform pan with the shortcrust pastry (without a rim!). Bake in a preheated oven (top and bottom heat) at 200°C for 10-15 minutes. Mix the quark with the lemon juice. Wash and drain the blackberries, setting aside enough berries for decoration, and puree the remaining berries. Whip the cream with the cream stabilizer until stiff. As soon as the chilled gelatin mixture begins to set, whisk in the quark, then the pureed berries, and finally the cream. Chill the cream. As soon as the cream begins to set, place a cake ring around the shortcrust pastry base, pour in the cream, and smooth it down. Chill for at least 6 hours, preferably overnight. Garnish with berries and cream as desired before serving.