The blue miracle

Ingredients for 1 servings:

• 5 eggs, separated
• 200 g cane sugar
• 100 g cornstarch
• 75 g flour
• 75 g almond(s), ground
• ½ pack of baking powder
• 250 g blueberries
• 50 ml red wine
• 1 pack Dr. Oetker paradise cream, vanilla
• 500 g quark, low-fat quark (or 0.2%)
• 250 g mascarpone
• 50 g cane sugar
• 200 g cream
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• 150 g blueberries
• 50 g almond(s) (flakes), roasted

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

a wonderful creation

For the sponge cake, beat the egg yolks and sugar with 5 tablespoons of hot water until thick and the sugar has dissolved. Mix the flour with the starch and baking powder, sift over the cake and add the almonds. Beat the egg whites until stiff, then add them to the cake and fold them in. Pour into a baking dish lined with baking paper and bake in an oven preheated to 200°C for about 35-40 minutes. During baking, reduce the temperature slightly every 5 minutes to prevent the sponge from sinking. For the fruit cream, puree the blueberries, make up to 300 ml with red wine, beat with the paradise cream powder and chill. For the mascarpone cream, mix the quark with the mascarpone and sugar until smooth and chill slightly. Cut the sponge cake in half. Spread the fruit mixture on the bottom layer and place the second layer on top. Spread about 3/4 of the mascarpone cream on top and place the third layer on top. Spread the fruit mixture again and put the lid on. Spread the remaining mascarpone cream thinly over the surface. Whip the cream with the cream stiffener and vanilla sugar and fill it into a piping bag. Pipe 16 large tufts around the edge, followed by 16 smaller ones in between. Place three blueberries in the center of the cake and pipe a wreath of tufts of cream around them. Place a wreath of blueberries around them, then another wreath of tufts of cream… and so on. Spread the remaining cream (which may be a little softer by now) thinly around the edge of the cake and press the toasted almond flakes onto the cake.