Blueberry cake with meringue, fruit filling and yogurt mousse

Ingredients for 1 servings:

• 225 g wheat flour type 550
• 35 g almonds, ground
• 145 g butter, cold
• 1 pinch of salt
• 2 tbsp water
• 300 g blueberries
• 60 g sugar
• 20 g cornstarch
• 2 tbsp lemon juice
• 1 tsp lemon zest, organic
• 210 g double cream cheese
• 30 g Greek yogurt
• 1 tbsp lemon juice
• 60 g blueberries, pureed
• 120 g cream
• 3 sheets of gelatin
• 2 large egg whites
• 80 g sugar, extra fine

Instructions

Working time approx. 2 hours; Rest time approx. 5 hours; Cooking/baking time approx. 45 minutes; Total time approx. 7 hours 45 minutes

extremely little sugar, for an 18 cm springform pan

For an 18cm springform pan. Dough: For the base, sift together the flour, almonds, and a pinch of salt. Add the cold butter, cut into small pieces, and crumble into crumbles. Add the very cold water and knead into a smooth shortcrust pastry. I personally prefer to do this by hand, as it’s not worth getting out the mixer. Roll the dough into a round disc between two layers of baking paper and place in the refrigerator for 30 minutes. Grease and lightly flour an 18cm springform pan, then roll out the dough until the pan, including the edges, can be lined with the dough. Prick the entire base of the pan with a fork to prevent it from warping during baking. Place back in the refrigerator for another 30 minutes. Preheat the oven to 170°C (fan). For the blueberry filling, mix all the ingredients thoroughly and spread it over the cold, unbaked base in the pan. Bake in the preheated oven on the middle rack for about 45 minutes until golden brown. Allow to cool completely in the pan until the blueberry mousse is ready. Blueberry mousse: To make the blueberry mousse, soak the gelatin in cold water for about 10 minutes. Whisk the cream cheese and yogurt with the lemon juice and zest until creamy. Add the pureed blueberries and mix well. Whisk the cream until semi-stiff. This makes the mousse even creamier. Carefully fold it into the mixture. Squeeze out the soaked gelatin and melt it in a small container on low power in the microwave. It’s best to do this every 10 seconds; the first 10 seconds are usually enough. Thoroughly stir the liquid gelatin into the blueberry mixture. Finish: Pour the blueberry mousse onto the baked blueberries in the pan and smooth it down. Refrigerate for at least 2-3 hours. Remove the cake from the springform pan and place it on a cake plate. This is easy with a cake saver or a large spatula. To make the meringue for the cake topping, beat the egg whites on low speed, ideally with a hand mixer. When the egg whites start to become white and foamy, gradually add the sugar and beat everything until stiff; this may take a few minutes. Make sure the egg whites are always nice and glossy; this will prevent them from being overbeaten. Fill a piping bag fitted with a star nozzle and pipe dots all over the top of the cake onto the blueberry mousse. Carefully light them with a small crème brûlée torch.