Martina’s Fantasy Blueberry Cake

This recipe was gifted to me by a beautiful woman from Bechtheim, Germany. Martina’s delicious “Fantasy Blueberry Cake” was served when I interviewed her daughters, Janine and Jasmin. I followed her instructions precisely and was left with a beautiful tender cake topped with billows of quark cream and blueberries soaked in quince jelly. Heaven. Not a crumb was left on plates! If you would like the backstory on the day this cake was served you can read it HERE. Thank you, Martina

Cake base

• 4 eggs
• 200g sugar
• 1 packet of vanilla sugar
• stir until frothy
• 150g flour
• 1 teaspoon of baking powder
• mix and mix with egg mass

Bake in a greased spring-form pan at 170 °C for about 30 minutes

Cut through once after cooling down

Filling and topping

Coat the 1. bottom with a thick layer of blueberry jam (approx. 400g)

Lay on the second base and coat with quark cream

• 500g low-fat quark
• 6 tablespoons of Greek yogurt
• 1 packet of vanilla sugar
• mix and then fold in 6 pieces of dissolved gelatin

Brush the 2. floor with it

Put the cake ring around and put it in the fridge for about 30 minutes

Heat 4 tablespoons of quince or apple jelly so that it becomes liquid

Mix with 500g fresh blueberries and spread over the cooled quark cream

Keeps for a good 4 days if chilled