Blueberry curd cake



100 g butter
400 g blueberries
230 g ladyfingers
500 g low-fat quark
8 sheets of gelatin, white
100 g of sugar
1 lemon (s), untreated
250 g whipped cream


Melt the butter Place the biscuits in a freezer bag and crumble finely. Mix the biscuit crumbs with the melted butter. Line the bottom of a springform pan (25 cm) with baking paper and add the crumbly mixture and press firmly. Approx. Chill for 35 minutes
Soak the gelatine in cold water. Sort and wash the blueberries. Puree half of the berries with the sugar in a tall mixing bowl. Wash the lemon with hot water, dry it and rub the peel. Squeeze out the juice. Mix the quark with lemon juice, lemon zest and blueberry puree. Whip the cream until stiff. Squeeze out the gelatin well and dissolve over low heat. Mix with 3-4 tablespoons of blueberry quark and then stir into the rest of the quark. Fold in the remaining blueberries and cream. Spread the quark mixture loosely on the cake base and chill the cake for about 4 hours.