Cheese Blueberry Cake

Ingredients

• 2 Eggs
• 45 g sugar
• 1 pinch salt
• 30 g flour
• 20 g starch
• 200 g whole wheat cookies
• 2 tbsp cocoa powder
• 70 g butter
• 2 packets vanilla pudding mix (for cooking with 500 ml liquid each)
• 700 ml milk
• 80 g sugar
• 100 g softened butter
• 2 tbsp powdered sugar
• 500 g Blueberries
• 80 g powdered sugar
• 250 g cream cheese
• 500 g quark
• 10 sheets white gelatin
• 150 ml whipping cream
• 0.5 tsp lemon zest

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with top and bottom heat.

2. 2.

   For the sponge, separate the eggs and beat the yolks with half the sugar until fluffy. Whisk the egg whites with a pinch of salt until stiff peaks form, gradually adding the remaining sugar. Continue beating until glossy and peaks hold. Fold the meringue into the yolk mixture, sift in flour and starch, and fold gently.

3. 3.

   Pour the batter into a springform pan lined with parchment paper, smooth the top, and bake for 15-20 minutes; test with a skewer.

4. 4.

   Remove, cool, release from the pan, and let cool completely on a rack.

5. 5.

   Crush whole wheat cookies into crumbs. Mix in cocoa powder. Melt butter, stir into crumbs, and press onto the springform base.

6. 6.

   For the vanilla cream, whisk pudding mix with 125 ml milk. Heat remaining milk with sugar until near boiling, pour into pudding mixture while stirring, bring to boil, then cool (dust with powdered sugar to prevent skin). Beat butter with powdered sugar until creamy, fold into pudding, and spread over cookie crust.

7. 7.

   Slice the sponge horizontally with a sharp knife; place one half on top of the cream, set aside the other half for another use. Chill briefly.

8. 8.

   For the quark cream, wash blueberries, strain, and let drain. Mash 350 g berries with a fork, mix in 2 tbsp powdered sugar, cream cheese, and quark. Soak gelatin in cold water, then dissolve in a pot over low heat; stir in 2 tbsp quark cream and fold into remaining cream. Whip 150 ml cream with remaining powdered sugar until stiff peaks form, fold in lemon zest, and combine with the berry mixture. Pour into the springform pan and chill for about 3 hours to set.

9. 9.

   Afterward, arrange remaining blueberries on top of the cake, gently press, and serve cut into pieces.