Quark Cake with Blueberry Sauce

Ingredients

• 150 g flour
• 2 tbsp cocoa powder
• 100 g butter
• 50 g sugar
• 4 eggs
• 1 kg quark (fresh cheese)
• 200 g sugar
• 2 tbsp lemon juice
• 2 tbsp Cornstarch
• a pinch of salt
• 250 g blueberries
• 2 tbsp sugar
• 125 ml red wine (or red grape juice)
• 0.5 tsp cornstarch
• 1 packet vanilla sugar

Instructions

1. 1.

   Mix flour and cocoa with sugar, add butter pieces and quickly knead into a shortcrust dough. Wrap in foil and chill for 30 minutes. Then line a springform pan with the dough and prick it several times with a fork.

2. 2.

   Separate the eggs. Beat egg whites with salt to stiff peaks. Whisk yolks with sugar until fluffy. Fold in quark and lemon juice. Sift cornstarch over the mixture and fold again. Gently fold in the beaten egg whites. Spread the batter over the shortcrust base and smooth the surface. Bake in a preheated oven at 170 °C (conventional) for about an hour, covering with foil if it browns too quickly. Remove, loosen the springform rim, and let cool.

3. 3.

   For the blueberry sauce, wash and strain blueberries, then simmer them in red wine with sugar until boiling. Mix cornstarch with vanilla sugar and stir into a little cold water to make a slurry. Add this to the sauce to thicken, letting it cool while stirring occasionally to prevent skin formation.