Summary

Ingredients

For the dough:

• 230 g flour
• 125 g butter, cold
• 75 grams sugar
• 2 tablespoon cornstarch

For covering:

• 500 g blueberries, (frozen ones work well)
• 500 g quark, (20%)
• 100 g suar
• 8 macaroons, (almond macaroons, alternatively ladyfingers)
• 0.5 ½ lemon (s), untreated (juice and zest)
• 2 tablespoon cornstarch
• 4 egg (s)
• 1 pinch (s) salt
• 12 scoops ice cream, vanilla
• possibly powdered sugar

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Instructions

1. Knead the dough ingredients into a shortcrust pastry, roll out, place in a greased springform pan and pull up one edge.
2. Prick the bottom several times with a fork and let it rest in the refrigerator for at least 30 minutes.
3. Wash and drain the blueberries. Crumble the almond macaroons.
4. Put the quark with the sugar, lemon juice and zest and the cornstarch in a bowl. Mix in 2 whole eggs and 2 egg yolks. Beat the remaining 2 egg whites with a pinch of salt until stiff and fold into the quark mixture.
5. Take the batter out of the fridge and sprinkle the macaroon crumbs on top. Spread the blueberries on top. Spread the quark mixture over it and bake for 40 minutes on the lower rack in the oven preheated to 200 ° C. (Fan 180 ° C) Then slide onto the middle rail and finish baking for 15-20 minutes.
6. Divide the cake into 12 pieces (or 8), arrange on a plate and place a large scoop of vanilla ice cream on top.
7. If you like, you can also sprinkle the cake with powdered sugar.