Philadelphia – Cake with blueberries Tanja's style

Ingredients for 1 servings:

• 3 eggs, separate and beat egg whites until stiff
• 70 g sugar
• 1 vanilla sugar
• 3 tbsp water, lukewarm
• 50 g flour, sifted
• 50 g cornstarch, sieved
• 1 tsp baking powder
• 400 g cream cheese, but not light form
• 150 g powdered sugar
• 2 cups cream, whipped stiffly
• 1 jar blueberries, large
• 2 tbsp cornstarch

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

also works well with raspberries

Beat the egg whites until stiff. Beat the egg yolks, water, vanilla sugar, and sugar with a mixer until fluffy. Then add the flour, cornstarch, and baking powder and mix to a smooth batter. Carefully fold in the egg whites. Pour this batter into a greased springform pan lined with baking paper and bake at 200°C (preheated) for about 20 minutes. Then let it cool and place a cake ring around it. Whip the cream until stiff. Mix the Philadelphia with the powdered sugar until smooth and fold in the cream. Spread this mixture on the base. In the meantime, bring the blueberries, juice, and 2 tablespoons of cornstarch to a boil and spread it over the Philadelphia mixture once it has cooled slightly. Place the cake in the refrigerator for about 3 hours.