Blueberry Cream Charlotte
- For the cake
- 5 eggs
- 150 grams sugar
- 70 grams cornstarch
- 70 grams Pastry flour
- ½ tsp Baking powder
- 150 grams Blueberry jam (to brush)
For the cake: Beat the eggs with the sugar for about 7 minutes until glossy and almost stiff. Fold in the flour, cornstarch, and baking powder. Spread the dough evenly on a parchment-lined sheet tray. Bake in a preheated oven at 180°C (approximately 350°F) for about 7-10 minutes. Bake and then turn out onto a cotton towel sprinkled with powdered sugar. Remove the parchment paper. Stir the jam until smooth. spread on the cake and carefully reroll with the kitchen towel. Allow to cool.
Once cool cut into thick slices, about 3/401 cm (approximately 1/4-1/3 inch). Line a bowl with plastic wrap and spread the disks of cake into the bowl, in an even layer. Make sure that the cakes are pressed next to each other.
For the filling: Pour the milk into a saucepan and heat. Add the pudding powder and powdered sugar. Stir until smooth. Bring to a boil and remove from the heat. Stream the hot milk into the egg yolk and mix until smooth. Squeeze the excess water from the gelatin and melt in the custard. Let cool slightly. Stir in the quark. Rinse the blueberries and fold into the custard. Beat the cream until stiff with the stabilizer. Fold into the custard. Pour into the bowl lined with the cake and cover with the remaining cake slices. Chill for at least 4 hours. Turn out of the pan, remove the plastic and cut into pieces. Serve immediately.