Blueberry-raspberry cake

Ingredients for 1 servings:

• 4 eggs
• 220 g sugar
• some lemon zest
• 3 tbsp water
• 3 packs of vanilla pudding powder
• 100 g flour
• 2 tsp baking powder
• 750 g yogurt
• 1 dashes lime juice or lemon juice
• 500 g blueberries, frozen
• 500 g raspberries
• 12 sheets of gelatin
• 250 ml juice, red (e.g. strawberry juice)
• 1 pack of cake glaze, red
• 1 packet of vanilla sugar
• 400 ml cream
• 1 pack of cream stiffener
• Pistachios, fresh berries or sweets

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 55 minutes

perfect birthday present

Preheat the oven to 180°C. Separate the eggs and beat the egg whites with 50g of sugar until stiff peaks form. Sift together the custard powder, flour, lemon zest, and baking powder. Beat the egg yolks with 3 tablespoons of water and 100g of sugar until frothy. Fold in the flour mixture and the beaten egg whites. Pour the batter into a baking dish lined with baking paper and bake for about 25 minutes, then let the sponge cake cool. Divide the cake base horizontally twice. Place a cake ring around the bottom layer. Soak six sheets of gelatine twice. Mix the yogurt with vanilla sugar, a dash of lime juice, and 70g of sugar. Whip 200ml of cream until stiff peaks form. Purée 250g of blueberries and mix with half of the yogurt cream. Squeeze out 6 sheets of gelatine and dissolve over low heat. Mix 4 tablespoons of blueberry cream with the gelatine and mix with the remaining blueberry cream. Fold in half of the cream and spread the cream on the bottom layer. Spread the remaining blueberries on top of the cream. Prepare the cake glaze according to the package instructions using the juice and drizzle half of it over the blueberries. Place the second layer on top. Puree 250g raspberries and mix with the remaining yogurt cream. Squeeze out 6 sheets of gelatine and dissolve over low heat. Stir in 4 tablespoons of the cream and mix with the remaining raspberry-yogurt mixture. Fold in the remaining cream. Spread on the second cake layer. Spread the remaining raspberries on the cream. Drizzle the remaining cake glaze over it and place the third layer on top. Chill the cake for 4 hours. Whip 200ml of cream with cream stiffener until stiff. Remove the cake ring. Cover the cake with cream and decorate as desired.