|Photo from here|
Blueberry cake with rye crisp bread crust
Crust75 g / 2/3 stick of butter
50 ml / 1/5 cups of brown sugar
100 g / 3½ oz rye crisp bread
2 tbl milk
Filling5 sheets of gelatin
200 ml / a scant cup of whippable vanilla sauce or cream
400 g / 1 3/4 cup quark, seasoned with blueberries and raspberries
150 ml / 2/3 cup blueberry soup
50 ml / 1/5 cups of sugar
5 tbl lemon juice
Glaze200 ml / a scant cup of blueberry soup
sugar and pectin
I don't know the measurements, because I use a Finnish product that has both of them, so just follow the instructions in your pectin product, there probably are some for making a glaze.
Mix the brown sugar with the melted butter. Grind the rye crisps into a powder. Mix all the crust ingredients together. Spread the mix onto the bottom of the springform pan. Don't press too hard.
Put the gelatin sheets into cold water to soften.
Whip the vanilla sauce/cream with a mixer. (If cream, season with some sugar and vanilla extract.)
Mix together the quark, berry soup and sugar.
Melt the gelatin in hot lemon juice. Pour into the quark mix slowly, mixing the filling at the same time.
Add the vanilla foam last in the mix.
Pour on top of the crust. Let set in the fridge overnight or at least 5 hours.
Sieve the seeds from the berry soup. Make the glaze according to the instructions on the pectin package. Spoon on top of the filling. Let set.