Blueberry Cake

Ingredients

• 160 g spelt flour type 1050
• 60 g Butter
• 110 g whole cane sugar
• 300 g whipping cream
• 2 tbsp blueberry jam
• 4 eggs
• 1 tsp vanilla powder
• 1 tbsp Cornstarch
• 40 g cocoa powder
• 500 g Low-fat quark
• 300 g blueberries
• 1 tbsp honey
• 8 sheets white gelatin
• 50 g dark chocolate shavings

Instructions

1. 1.

   Combine 100 g spelt flour, 60 g butter, 30 g whole cane sugar and 20 g whipping cream in a bowl and knead quickly into a smooth dough. Wrap in cling film and chill for about 30 minutes. Then roll between two sheets of film to the size of the pan, place in the pan, prickle the surface several times with a fork and bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 12–16 minutes. Remove from the oven and let cool.

2. 2.

   Line a springform pan with parchment paper. Separate the eggs. Whisk the yolks with 40 g whole cane sugar and vanilla powder until frothy. Beat the whites into stiff peaks, adding another 40 g whole cane sugar before they become fully stiff. Fold the stiff whites into the yolk mixture with a spoon. Mix 60 g flour with cornstarch and cocoa, sift over the egg mixture and fold in. Pour the batter into the prepared springform pan, smooth the top and bake on the middle rack at 200 °C (convection: 180 °C; gas: level 3) for 25–35 minutes (do a toothpick test!). Remove the finished base from the oven, let it cool slightly, carefully loosen it from the rim with a thin knife, transfer to a cooling rack and let it set. Slice horizontally once.

3. 3.

   Wash the blueberries for the filling. Soak the gelatin in plenty of cold water. Whisk the quark with honey until smooth, fold in 250 g blueberries. Beat 180 g cream stiffly. Squeeze out excess water from the gelatin and melt it gently over low heat (temperature balance), then stir quickly into the quark mixture; fold in the whipped cream. Spread blueberry jam on the shortcrust base, place a sponge cake on top, spread half of the cream over it, add the second sponge cake and spread the remaining cream on top, smoothing the surface. Chill the cake for about 2 hours until set. Meanwhile beat the remaining cream stiffly for garnish. Remove the ring, coat the entire cake with whipped cream and decorate the rim with chocolate shavings.

4. 4.

   Decorate with remaining berries, optional mint leaves and extra chocolate shavings, chill well and serve in slices.