Blueberry quart with marzipan bells

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites, 4 tablespoons of water and salt until stiff. Add 150 g sugar and 1 vanillin sugar and continue beating. Stir in egg yolk and baking flavouring briefly. Mix flour, starch and baking powder, sieve onto the egg mixture, add 50 g grated coconut and fold in ingredients. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough, smooth it down and bake in a preheated oven (electric: 175 °C / gas: level 2) for about 45 minutes. Let the cake cool down on a grid.

2. 2

   Then remove from the tin and cut through twice. Soak the gelatine in plenty of cold water. Mix quark, 50 g sugar, remaining vanillin sugar and lemon juice to 1 teaspoon. Squeeze the gelatine, dissolve at low heat and stir into the quark mixture and chill. Beat 1/2 cup of cream until stiff. As soon as the quark mixture begins to set, fold in the cream and blueberries. Place the lower sponge cake base on a cake plate and place the edge of the springform pan on top. Spread half of the quark cream on the cake base, place 2nd cake base on top, cover with the remaining cream and the last cake base. Put the cake in a cool place for about 3 hours. Roast the remaining grated coconut dry in a pan until golden brown and let it cool down. Knead marzipan and 25 g icing sugar, colour half of it red. Colour a small part of the remaining half yellow and the rest green. Roll out the red marzipan thinly between two layers of foil and cut out 2 bells of approx. 9 cm length. Form green marzipan into a strand of about 20 cm, press it a little flat and lay it into a bow. Form 2 bells from the yellow piece.

3. 3

   Put the cake in a cool place for about 3 hours. Roast the remaining grated coconut dry in a pan until golden brown and let it cool down. Knead marzipan and 25 g icing sugar, colour half of it red. Colour a small part of the remaining half yellow and the rest green. Roll out the red marzipan thinly between two layers of foil and cut out 2 bells of approx. 9 cm length. Form green marzipan into a strand of about 20 cm, press it a little flat and lay it into a bow. Form 2 bells from the yellow piece. Stir the remaining icing sugar and lemon juice until smooth and fill into a freezer bag. Cut a small corner from the bag and decorate the bells with the icing. Remove the edge of the springform pan from the cake. Whip the remaining cream and sugar until stiff. Spread 2/3 of the cream all around the cake. Sprinkle the toasted coconut flakes on the edge of the cake and about 1 cm of the surface. Spray the remaining stiff cream on the surface and serve the cake covered with the marzipan decorations. Results in approx. 16 pieces

4. 4

   Stir the remaining icing sugar and lemon juice until smooth and fill into a freezer bag. Cut a small corner from the bag and decorate the bells with the icing. Remove the edge of the springform pan from the cake. Whip the remaining cream and sugar until stiff. Spread 2/3 of the cream all around the cake. Sprinkle the toasted coconut flakes on the edge of the cake and about 1 cm of the surface. Spray the remaining stiff cream on the surface and serve the cake covered with the marzipan decorations. Results in approx. 16 pieces

5. 5

   Preparation time approx. 1 3/4 hours (without cooling times)