Spooky blueberry quark cream cake

Ingredients for 1 servings:

• 4 eggs
• 125 g sugar
• some vanilla sugar
• 75 g spelt flour
• 50 g potato starch
• 1 ½ tsp cream of tartar baking powder
• 500 g blueberries, fresh
• 500 ml cream or Cremefine for whipping
• 500 g quark
• n. B. sugar
• Butter and flour for the mold
• 1 pack of cake glaze, red
• n. B. water or fruit juice, e.g. grape juice

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

with spelt flour, perfect for Halloween

Separate the eggs. Beat the egg whites until stiff. Beat the egg yolks with the sugar and a little vanilla sugar until creamy and fold in the egg whites. Mix the spelt flour, potato starch, and baking powder. Sift the mixture over the egg mixture and fold in. Pour the batter into a buttered springform pan with a floured bottom. Bake in a preheated oven at 170°C fan/convection oven (approx. 190°C top/bottom heat) for about 30 minutes. Test with a skewer halfway through. Then let cool. In the meantime, wash and dry the blueberries. Whip the cream and fold into the quark. Add sugar to taste. Halve the mixture and fold the blueberries into one part. Halve the cake base. Pour the berry mixture onto the bottom cake layer and smooth it down. Place the second half of the base on top and spread the remaining cream mixture over everything. Finally, cook the glaze according to the instructions using water or fruit juice and carefully drizzle it onto the cake in drizzles.