Blueberry Sponge Cake

Ingredients

• 4 eggs
• 100 g flour
• 100 g sugar
• 1 packet vanilla sugar
• 1 pinch salt
• 1 tsp Baking powder
• 500 g Low-fat quark
• 200 g whipping cream
• 100 g yogurt
• 350 g blueberries
• sugar (to taste)
• 6 sheets white gelatin
• 2 tbsp blueberries
• powdered sugar
• blueberry leaf

Instructions

1. 1.

   Separate the eggs for the sponge and beat the egg whites into a stiff, glossy meringue, gradually adding half of the sugar while continuing to beat until a firm white mass forms. Beat the yolks with the remaining sugar until fluffy. Sift the flour over the mixture, add the meringue, and fold everything together gently. Pour the batter into a springform pan lined with parchment paper and bake at 180°C for about 30-40 minutes (do a toothpick test). Remove from the oven and let cool.

2. 2.

   Meanwhile, soak the gelatin in plenty of cold water. Wash, prune, and pat dry the blueberries. Mix the quark and yogurt with sugar until smooth, taste, and set aside. Squeeze out excess water from the gelatin and dissolve it in a small saucepan over medium heat; stir in a little cream to temper the temperature. Quickly fold the dissolved gelatin into the creamy mixture. Whip the cream stiffly, and as soon as the mixture starts to gel, fold in the whipped cream and blueberries.

3. 3.

   Cut the sponge cake horizontally once. Place a ring on one layer of the cake and fill it with blueberry cream, smoothing the surface. Place the second layer on top, cover with another ring, and refrigerate for at least 3 hours until set.

4. 4.

   Remove the rings for garnish, dust the cake evenly with powdered sugar, decorate with blueberry leaves and berries, slice into portions, and serve.