For the sponge base: separate the eggs. Whisk the egg whites with the sugar until stiff. Whisk the egg yolks with the sunflower oil until smooth and fold into the egg white mixture alternately with the flour.
Spread the mixture onto a baking tray lined with baking paper and bake in the preheated oven for approx. 10 minutes.
For the cream: whisk the unchilled QimiQ Classic Vanilla smooth. Add the quark, sugar, chocolate and blueberries and mix well.
Fold in the whipped cream and chill for approx. 4 hours.