Grease a springboard (approx. 30 cm Ø; large springform pan) and dust with flour. 250 g flour, 150 g sugar, 1 pinch of salt, nuts, 1 egg, 125 g butter in pieces and possibly 1-2 tbsp. cold water first with the dough hooks of the mixer, then quickly knead with your hands to a smooth shortcrust pastry.
Roll out the dough on a lightly floured work surface until round (approx. 36 cm Ø). Place in the mould and press the dough up at the edge. Cover and chill for approx. 45 minutes.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Prick the bottom several times with a fork. Cover with a large piece of baking paper and fold it over the edge of the pan to the outside so that the edge of the dough does not become too dark during baking.
Spread legumes on top. Bake in a hot oven on the lowest shelf for 20-25 minutes without opening. Then remove the baking paper together with the pulses and bake for about 10 minutes. Take out, carefully loosen the edge of the tin.
Let the bottom cool down. Then place on a cake plate and let it cool completely.
Wash organic limes hot, dry, finely grate the skin. Squeeze all limes and measure 1⁄4 l juice. Boil up with 350 ml water, lime zest and 175 g sugar. Mix starch and 6-8 tablespoons of water and then stir in.
Simmer for about one minute. Stir in 25 g butter. Remove from the stove. Separate 3 eggs. Whisk the egg yolks. Stir in 4 tbsp. lime pudding, then stir into the remaining pudding. Spread on the base and let it cool down.
Mix cream cheese and quark. Beat the egg whites until stiff and add 75 g sugar. Fold the beaten egg white into the quark cream. Pour over the lime pudding. Chill for about 2 hours.
Shortly before serving, select the blueberries, wash and drain. Stir jelly and approx. 1 tbsp. hot water until smooth. Fold in the berries and spread on the cake.