Blueberry Jelly Layer Cake

Ingredients

• BLUEBERRY SPONGE
• 2 egg whites
• 10 g vanilla sugar
• 120 g sugar
• 120 g butter, at room temperature
• 80 g sour cream
• 80 ml milk, at room temperature
• 140 g plain flour
• 1 tsp baking powder
• 200 g blueberries
• BLUEBERRY QUARK CREAM
• 20 g gelatine
• 100 ml water
• 300 g quark
• 100 g yogurt or sour cream
• Finely grated zest of 1 lemon
• Juice of 1/2 lemon
• 3–4 tbsp puréed blueberries
• VANILLA QUARK CREAM
• 20 g gelatine
• 100 ml water
• 500 g quark
• 200 g yogurt or sour cream
• 10 g vanilla sugar
• 70 g sugar
• BLUEBERRY JELLY TOPPING
• 100 g blueberries
• 5 g gelatine
• 20 g water
• 1 tbsp honey
• Juice of 1/2 lemon
• 150 ml water
• 150 g blueberries

Method

1. Preheat the oven to 170°C (338°F).
2. Grease and line a 20 cm springform tin.
3. Whisk the egg whites with the vanilla sugar and 120 g sugar until firm and glossy.
4. Beat the softened butter until smooth.
5. Mix in the sour cream and milk.
6. Sift together the flour and baking powder.
7. Fold the flour mixture into the butter mixture.
8. Gently fold in the whipped egg whites.
9. Fold in the 200 g blueberries.
10. Transfer the batter to the prepared tin.
11. Bake for approximately 30–35 minutes, until set and lightly golden.
12. Leave the sponge to cool completely.
13. Return the cooled sponge to a clean springform tin or fit a cake ring around it.
14. For the blueberry cream, soak the first 20 g gelatine in 100 ml water.
15. Mix the 300 g quark with the yogurt or sour cream, lemon zest, lemon juice and puréed blueberries.
16. Warm the soaked gelatine gently until dissolved; do not boil.
17. Stir a little blueberry mixture into the gelatine.
18. Whisk the gelatine mixture back into the remaining blueberry cream.
19. Spread the blueberry cream evenly over the sponge.
20. Refrigerate for approximately 30 minutes, until beginning to set.
21. For the vanilla cream, soak the second 20 g gelatine in 100 ml water.
22. Mix the 500 g quark with the yogurt or sour cream, vanilla sugar and 70 g sugar.
23. Dissolve the soaked gelatine gently.
24. Temper it with a little vanilla mixture.
25. Whisk it back into the remaining vanilla cream.
26. Spread the vanilla cream over the partly set blueberry layer.
27. Refrigerate for approximately 1 hour.
28. For the blueberry jelly, place 100 g blueberries, honey, lemon juice and 150 ml water in a saucepan.
29. Heat gently until the blueberries soften and release their juice.
30. Purée or lightly crush the mixture.
31. Soak the 5 g gelatine in the 20 g water.
32. Stir the soaked gelatine into the warm blueberry mixture until dissolved.
33. Leave the jelly mixture to cool until no longer warm.
34. Arrange the remaining 150 g blueberries over the cake.
35. Pour the cooled blueberry jelly carefully over the top.
36. Refrigerate for at least 1½ hours, until fully set.
37. Remove the cake ring carefully before serving.