Independence Day Pastries

Method

1. 1

   Whip the room-temperature eggs and sugar into a fluffy foam. The foam is ready when a pattern drawn with the mixer remains on the surface of the foam.

2. 2

   Mix the dry ingredients well together and sift into the egg-sugar foam. Fold until smooth, do not whip.

3. 3

   Lightly grease a sheet of parchment paper. Spread the batter onto the parchment paper on a baking sheet.

4. 4

   Bake in a 225-degree oven for about 8 minutes. Meanwhile, sprinkle sugar onto another sheet of parchment paper. Invert the hot cake sheet onto it and remove the old paper. Let the sheet cool. Cut the sheet in half.

5. 5

   Melt the white chocolate in the microwave at low power. Defrost the blueberries in the microwave and pour them into a sieve to drain. Place the gelatin sheets to soak in cold water.

6. 6

   Mix the cooled melted white chocolate and quarks together. Whip the cream. Add the quark mixture and sugar to the whipped cream and beat until smooth. Transfer half of the filling to another bowl. Add the blueberries to one of the fillings.

7. 7

   Heat 1 tbsp of lemon juice or water to a boil, for example in the microwave. Squeeze the excess water from the gelatin sheets and dissolve them in the hot liquid, stirring until the gelatin has melted. Pour the gelatin in a thin stream into the blueberry filling, stirring constantly. Transfer both fillings to the fridge to set until the blueberry filling is no longer runny, which takes about half an hour.

8. 8

   Place one of the cake sheets onto a cutting board lined with parchment paper. Spread the blueberry filling over it and place the second cake sheet on top. Spread the white chocolate filling on top. Transfer to the fridge to set until the next day.

9. 9

   Cut the sheet into pastries using a sharp knife. You can dip the knife in warm water occasionally to get a clean cut.

10. 10

    Decorate the pastries with crushed meringue and fresh blueberries.