Pancake cake with blueberries

Ingredients for 1 servings:

• 3 tbsp butter, melted, slightly cooled
• 5 tsp butter for frying
• 2 eggs
• 100 g buckwheat flour
• 100 g flour
• 1 tsp baking powder
• 200 g sugar
• 200 ml buttermilk
• 125 g blueberries, frozen
• some water
• 1 tbsp cornstarch
• 400 g quark
• 3 tbsp lime juice
• 1 pack of cream stiffener
• 250 g cream

Instructions

Working time approx. 1 hour; Rest time approx. 2 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 27 minutes

with buckwheat flour, buttermilk, lime juice

Melt 3 tablespoons of butter and let it cool slightly. Add the eggs, buckwheat flour, flour, baking powder, 50g sugar and the buttermilk and mix to form a dough. Let the dough rise for about 5 minutes. Heat 5 teaspoons of butter in batches in a non-stick pan (20cm diameter). Use the batter to make 5 pancakes, one after the other, and let them cool. Bring the frozen blueberries to a boil with 75g sugar and 3-4 tablespoons of water and simmer for about 1 minute. Mix the cornstarch with 3 tablespoons of water until smooth, stir into the berries and simmer for another minute. Let the compote cool, but do not allow it to set completely. Whisk together the quark, 60g sugar and the lime juice. Mix the cream stabilizer and the remaining sugar. Whisk the cream until stiff, gradually adding the setting mix. Fold the cream into the quark. Layer pancakes, cream and fruit to make a cake.