Blueberry cake

Ingredients for 1 servings:

• 80 g butter
• 80 g sugar
• 200 g hazelnuts, ground
• 1 pinch of salt
• 3 eggs
• 1 packet of vanilla sugar
• 2 tsp baking powder
• 2 tbsp punch (blueberry punch) optionally rum
• 400 g blueberries, frozen
• 150 g sugar
• 200 g mascarpone
• 400 ml cream
• 12 sheets of gelatin
• 300 g blueberries, frozen
• 2 packs of cake glaze, clear
• 3 tbsp sugar
• 400 ml liquid

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

gluten-free, from a 26 cm springform pan

For the base: Cream together the butter, sugar, salt, and vanilla sugar until creamy. Separate the eggs and beat in the egg yolks one at a time. Stir in the nuts and baking powder along with the punch/rum. Beat the egg whites until stiff and fold in. Pour the batter into a greased 26 cm springform pan, smooth it out, and bake in the oven at 175°C (top/bottom heat) or 150°C (fan oven) for 30 minutes, then let it cool. For the cream: Thaw the frozen blueberries and reserve the juice. Puree the blueberries. Whip the cream until stiff. Soak the gelatine. Mix the blueberry puree with the juice, mascarpone, and sugar to form a cream. Squeeze out the gelatine and dissolve it in a bain-marie. Quickly stir the liquid gelatine into the cream. Then fold in the cream. Place a cake ring around the base, pour the cream on top, and smooth it down. Chill the base for at least one hour. For the glaze: Thaw the blueberries. Collect the juice and top up with water to 400 ml. Stir in the glaze and sugar and bring to a boil. Add the blueberries and bring back to a boil briefly. Let the mixture cool slightly and then carefully pour it onto the cake. Then refrigerate the cake. Decorate the cake with dollops of cream and fresh blueberries, if desired.