January 3, 2017

Bluuuuueberries! Time for some color in this gray season. This quark cake makes for a great spring treat. But since it can be made from frozen blueberries it makes for a great spirit boost any season.
Pretty straight forward to make there are really only two things to consider: First – don’t make the bottom too thick – otherwise it’s gonna be hard to cut. Second – use a spring form – seriously – there is no way you will get this thing out of a closed form intact.


  • 80g cornflakes
  • 50g butter
  • pinch salt
  • 120 white chocolate
  • 1 tablespoon sugar
  • 6 sheets gelatin
  • 200ml cream
  • 400g low fat quark [Magerquark]
  • 100g icing sugar
  • vanilla
  • 1 lemon [zest + juice]
  • 500g blueberries [frozen is fine]
  • blueberries [for decoration]

_ line a small springform pan with a baking sheet
_ crush cornflakes

_ melt butter in a small pan
_ melt chocolate in a water bath
_ combine cornflakes, sugar, butter, salt and chocolate

_ use a spoon to press mixture into the bottom of the springform pan [should be between 5 and 10mm thick – if thicker it will be hard to cut afterwards]
_ refrigerate

_ soak gelatin sheets in cold water
_ whip cream and place in the fridge
_ mix quark with icing sugar, vanilla, lemon juice and lemon zest until very smooth
_ heat berries and puree them into a fine paste

_ drain gelatin and add to the warm berries [stir until dissolved]
_ leave to cool down

_ as soon as the berry mixture starts to thicken add the whipped cream

_ pour mixture on top of the cornflakes bottom

_ place in the fridge and leave to thicken for at least 3 to 4 hours

_ remove springform ring and baking paper
_ decorate with blueberries

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