Ingredients
8 eggs, 310g sugar, 250g butter, 1250g quark-style soft cheese, 125g flour, grated rind of 1 lemon, 2 vanilla pods For the topping: 250g fresh blueberries, 250ml water, 75g sugar, 5 sheets of gelatine
Así puedes prepararlo
Beat the eggs with the sugar and put aside. Separately heat the cheese and butter on a very low heat until they are soft (but not liquid) and then mix the two slowly. Stir this mixture into the beaten eggs using a silicone spatula. Add the grated lemon and the insides of the vanilla pods. Stir. Sift the flower into the mixture. Fill the dish and bake in the oven at 100ºC / 120min. Leave to cool. For the topping: Crush the blueberries with the water. Add the gelatine sheets and leave for a few minutes and heat the mixture until almost boiling, stirring all the time. Pour the mixture over the cake and leave it to set in the fridge. Serve with powdered cream, cocoa, fresh blueberries, fresh grapes and some pansy flowers.
Para el recubrimiento, tritura los arándanos con el agua, añádeles las hojas de gelatina (deja hidratar las laminas unos minutos antes el agua fría).
Lleva la mezcla de arándano y gelatina al Microondas por 3 minutos a máxima potencia (800W).
