Martina’s Fantasy Blueberry Cake

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

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