Blueberry Quark Pancake Cake

Ingredients

• 3 eggs
• 150 g spelt whole‑grain flour
• 1 pinch salt
• 300 ml milk (1.5% fat)
• 400 g large apples (e.g., Boskop; 2 large apples)
• 500 g low‑fat quark
• 40 g raw sugar (2 tbsp)
• 1 tsp cinnamon
• 250 g blueberries
• 3 tbsp Rapeseed oil

Instructions

1. 1.

   Beat the eggs in a bowl and whisk. Gradually stir in the flour with salt. Add 200 ml of milk and continue stirring until a thick batter forms.

2. 2.

   Wash, dry, peel, and quarter the apples, removing the cores. Grate the apple quarters finely on a box grater and fold them into the batter.

3. 3.

   Whisk the quark with the remaining milk, raw sugar, and cinnamon until creamy. Wash the blueberries, drain them, set aside 1–2 tbsp, and fold the rest into the batter.

4. 4.

   Heat a little oil in a non‑stick pan (24 cm diameter). Pour one ladle of batter into the pan, spread it by tilting the pan, and cook over medium heat for 2 minutes until golden brown. Flip and bake the other side for another 2 minutes.

5. 5.

   Place each pancake on a large plate or platter (24 cm diameter) and spread 2 tbsp blueberry quark over it. Using the remaining oil and batter, repeat the process to make more pancakes, spreading quark on each, until all ingredients are used. Stack the pancakes on top of one another.

6. 6.

   Finish with a layer of quark, sprinkle the reserved blueberries on top, and serve.