Sponge cake and blueberry cake

Ingredients for 1 servings:

• 1 sponge cake
• 500 g blueberries
• 3 lemons
• 3 tbsp sugar
• 500 ml apple juice or passion fruit juice
• 250 g mascarpone
• 1 packet of vanilla pudding powder
• e.g. blueberries
• e.g. mint leaves or lemon balm

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

with fresh blueberries on mascarpone, very fruity

Prepare the sponge cake as usual in a round springform pan. For the topping, wash 500g of blueberries and dry them with kitchen paper. Mix the custard powder with 2 tablespoons of sugar, bring 500ml of juice to a boil, and stir in the powder. Bring to a boil briefly, then let cool. Mix the mascarpone, lemon juice, and the zest of 2 lemons. Add the cooled custard. Cut the sponge cake in half. Spread some of the cream on the bottom layer, then spread the blueberry cream on top. Place the other half of the sponge cake on top, then spread the remaining cream on the cake. Sprinkle blueberries on top, if desired, and decorate with mint leaves or lemon balm. Chill the cake.