Preparation
1. Preheat the oven to 180 degrees top/bottom heat.
Grease the bundt mold lightly and dust with a little flour.
2. For the filling, mix blueberries, lemon juice, sugar, salt, and cinnamon. Briefly heat the mixture in a pot and let it stew lightly. Mix the vanilla pudding powder with the juice, add it in, and bring to a brief boil, then stir in the chopped hazelnuts. Let the mixture cool completely.
3. Drain the quark in a sieve for approx. 30 min
Cut the 120g marzipan into small pieces, now knead the quark with milk, marzipan, oil, and eggs, then gradually add the flour and baking powder. Knead the mixture for approx. 5-7 min into a smooth dough.
4. Briefly knead the dough by hand once more on a lightly floured surface and roll out into a rectangle (50x30cm).
Spread the blueberry mixture on the dough and distribute the marzipan on top. Roll up the dough lengthwise, place it in the mold, and press down lightly.
5. Bake in the preheated oven for approx. 60 min., covering with aluminum foil after half the time if needed.
6. Let the cake cool, then carefully release it from the mold.
Wash and dry the silicone mold thoroughly.
7. Melt the chocolate and coconut fat over low heat in a water bath. Tint the chocolate with food coloring and set aside approx. 1/4 of the glaze. Pour the glaze into the silicone mold and place the cake back into the mold, press down lightly and press it up along the sides.
8. Let the bundt cake chill well in the fridge until the chocolate is set. Then carefully release the cake from the mold.
Heat the remaining glaze again in a water bath until liquid, tint more intensely if desired. Then decorate the bundt cake as desired and sprinkle with Happy Sprinkles.
