Baked, Sliced ​​and Beaten

For the cake, stir together the butter, egg yolk and powdered sugar until frothy. Melt the block chocolate in a water bath. Stir in the flour, almonds and liquid chocolate. Beat the egg white until stiff and fold in. Put the finished dough in a springform pan (26 cm diameter). Spread 2/3 of the blueberries on the dough and bake at 180 ° C for 30 minutes. Then put the remaining blueberries and sugar on the cake and bake for another 10 minutes.

For the fruit salad, peel the kiwifruit and pineapple, cut into pieces (or cut out balls), drape on the plate and garnish with the kernels of the passion fruit. (Tip: If you prepare the fruit salad beforehand, you should drizzle the sliced ​​kiwi with ginger ale. This prevents the brown color caused by oxidation. Ginger ale contains quinine.)

For the raspberry meringue cream, whip the cream until stiff, fold in glucose yoghurt (sweeten if necessary). Now alternate: layer raspberries, then yoghurt cream and crumbled meringue in the glass so that the colors red and white alternate at the end. Garnish with a mint leaf when serving.