John Myers
Ingredients for 1 servings:
- 230 g flour
- 125 g butter, cold
- 75 g sugar
- 2 tbsp cornstarch
- 500 g blueberries (frozen ones work well)
- 500 g quark (20%)
- 100 g sugar
- 8 macaroons (almond macaroons, alternatively sponge fingers)
- ½ lemon(s), untreated (juice and zest)
- 2 tbsp cornstarch
- 4 eggs
- 1 pinch of salt
- 12 scoops of ice cream, vanilla
- possibly powdered sugar
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
a different dessert (or for in between)
Knead the dough ingredients into a shortcrust pastry, roll out, place in a greased springform pan and pull up an edge. Prick the base several times with a fork and let it rest in the refrigerator for at least 30 minutes. Wash and drain the blueberries. Crumble the almond macaroons. Put the quark in a bowl with the sugar, lemon juice and zest and the cornstarch. Stir in 2 whole eggs and 2 egg yolks. Beat the remaining 2 egg whites with a pinch of salt until stiff peaks and fold into the quark mixture. Take the dough out of the refrigerator and sprinkle the macaroon crumbs on top. Distribute the blueberries on top. Spread the quark mixture over the top and bake for 40 minutes on the bottom rack of a preheated oven at 200°C. (180°C fan oven). Then transfer to the middle rack and bake for a further 15-20 minutes. Cut the cake into 12 pieces (or 8), arrange on a plate and place a large scoop of vanilla ice cream on top. If you like, you can also sprinkle the cake with powdered sugar.
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