Blueberry Quark Cake with Chocolate Muesli Base

Ingredients

• 150 g chocolate muesli (pre‑made product)
• 100 g butter
• 7 sheets white gelatin
• 700 g blueberries
• 400 g low‑fat quark
• 3 tbsp liquid honey
• 150 ml whipping cream
• 100 ml dry red wine
• 0.5 packet vanilla pudding powder
• 120 ml blueberry juice
• 2 tbsp sugar

Instructions

1. 1.

   Coarsely pulse the muesli in a blender, mix with melted butter and spread evenly in a baking pan lined with parchment paper; press firmly and refrigerate.

2. 2.

   Meanwhile soak gelatin in cold water. Wash, pit, and drain blueberries well.

3. 3.

   Puree 1/4 of the berries and strain through a sieve.

4. 4.

   Stir quark with honey and berry puree; melt gelatin in a pot until liquid, mix with 2 tbsp quark cream, then fold into remaining quark. Whip cream stiffly and fold in.

5. 5.

   Spread the mixture over the base and refrigerate for 2 hours.

6. 6.

   Whisk 3 tbsp red wine with pudding powder. In a saucepan bring juice, remaining red wine, sugar, and spices to boil; stir in prepared pudding, simmer briefly, remove from heat, mix in berries, let cool slightly. Spread over cake and chill until set. Release cake from pan, cut into pieces, and serve.