Blueberry cake on chocolate-coconut base

Ingredients for 1 servings:

• 300 g blueberries, fresh or from the jar
• 300 g chocolate, white
• 25 g coconut oil
• 1 package of rusks, mini with coconut (120 g)
• 10 sheets of white gelatin
• 3 pkt. double cream cheese with yogurt (175 g each)
• 250 g sour cream
• 125 g sugar
• 1 bag of vanilla sugar
• 4 tbsp lemon juice
• 250 g whipped cream

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

A slightly different base for a cake, without baking

Wash, sort, and drain fresh blueberries. Drain any blueberries from the jar as well. Use a vegetable peeler to peel small circles from 50g of white chocolate and chill. Roughly chop 250g of chocolate with the coconut oil and melt slowly in a double boiler or in a bowl in the microwave at around 350°C. Keep an eye on it; it can go quickly. In the meantime, roughly chop the mini rusks in a freezer bag and then crumble them more finely with a rolling pin. Mix the crumbs with the melted chocolate and pour into a springform pan, either lined with baking paper or greased with oil, and press down. Chill for about 1 hour. Soak the gelatin in cold water. Beat the cream cheese, sour cream, sugar, vanilla sugar, and lemon juice with the whisk of a hand mixer until smooth. If using fresh blueberries (they are a bit firmer), puree half with a food processor and add to the cream along with the other blueberries. If using glass-cut blueberries, drain them completely and add them to the cream and stir in. Squeeze out the gelatine, melt it in a small saucepan over low heat, or squeeze it out in a bowl or soup plate and dissolve it in the microwave over low heat (watch this carefully, it goes quickly). Take 3 tablespoons of the cream and add it to the dissolved gelatine, then stir it into the cream cheese mixture. Whip the cream until stiff peaks form, fold in portions, and then spread it loosely over the base. Refrigerate for about 3 hours, preferably overnight. Sprinkle the cake with the chocolate curls.