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No-bake blueberry sour cream cake

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Ingredients for 1 servings:

  • 1 large jar of blueberries, approx. 750 g
  • 3 cups of sour cream, approx. 200 g each
  • 3 bags of vanilla sugar
  • 3 bags of cream stiffener
  • 1 pack of Viennese cake bases, three-piece, approx. 400 – 500 g
  • 1 bag of cake glaze, clear
  • 2 tbsp sugar
  • Desiccated coconut

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Drain the blueberries, reserving the liquid. Combine the sour cream, vanilla sugar, and blueberries and whip with the cream stiffener. Spread half of the cream on two of the cake layers and stack them on top of each other. Place the last layer on top and spread the cream on top and around the edges. Mix the cake glaze with the sugar and gradually stir in 250 ml of blueberry juice. Bring to a boil briefly until the glaze becomes thick and clear. Spoon the glaze over the cake. Sprinkle the edges with desiccated coconut. Refrigerate until ready to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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