Blueberry cheese cream cake

Ingredients

  • 250 g fresh blueberries
  • 2 eggs
  • 125 g of sugar
  • 100 ml of oil
  • 100 ml of orange juice
  • 150 g flour
  • ½ pack of baking powder
  • Butter for the mold
  • 6 sheets of white gelatin
  • 1 glass of blueberries (125 g drained weight)
  • 75 ml milk
  • 100 g of sugar
  • 250 g quark
  • 200 g cream
  • 400 g cream
  • 1 pack of vanilla sugar
  • 2 packs of cream stiffener
  • Cake ring

Preparation

1.   Preheat the oven to 200 °. Grease the bottom of the mold well with butter. Wash, select and pat the fresh blueberries dry. Beat the eggs and sugar with the whisk of the hand mixer until thick and creamy. Add oil and orange juice while stirring. Mix the flour and baking powder in a bowl and stir in the mixture quickly. Place the dough in the tin and spread half of the fresh blueberries on top. Bake in the oven (below) for 25 – 30 minutes. Let the cake cool when you take it out of the oven.

2.   In the meantime, soak the gelatin in cold water for the cheese cream. Drain the blueberries in a sieve. Measure out 125 ml of juice. Heat half of the juice with milk and sugar in a saucepan. Squeeze out the gelatin and dissolve in it. Mix the quark with the remaining blueberry juice until smooth and mix a few spoons of it into the blueberry milk. Stir the blueberry milk under the curd and let the curd freeze in the refrigerator in 20 – 25 minutes.

3.   In the meantime, whip the cream until stiff and fold it under the curd cheese mixture. Fold in the drained blueberries as well. Place the cooled cake on a plate. Place the cake ring around the cake. Spread the cheese cream on the cake and let it solidify in the fridge overnight.

4.   To finish the topping, whip the cream with the vanilla sugar and the cream stiff with the whisk of the hand mixer until stiff and spread on the cake. Spread the remaining fresh blueberries decoratively over the cream. Place the finished cake in the fridge until ready to serve.