Blueberry cake

Ingredients for 1 servings:

• 2 eggs
• 1 packet of vanilla sugar
• 60 g sugar
• 1 pinch of salt
• 60 g flour
• 1 pinch of baking powder
• Fat for the mold
• 250 g jam (raspberry jelly)
• 600 g blueberries from the jar or fresh
• possibly sugar
• 400 g cream cheese
• 500 g yogurt
• 100 g sugar
• 8 sheets of white gelatin
• Water for soaking
• 4 tbsp lemon juice
• 200 ml cream
• 2 egg whites
• 30 g pistachios

Instructions

Working time approx. 1 hour; Rest time approx. 9 hours; Total time approx. 10 hours

refreshes on hot summer days

For the sponge cake, preheat the oven to 200°C. Separate the eggs and beat the egg yolks with the sugar, vanilla sugar, and salt until creamy and white. Beat the egg whites until stiff and add them, then fold in the flour and baking powder. Transfer the mixture to a greased 24 cm springform pan and bake for about 20 minutes. Cut the cooled sponge cake in half horizontally. Heat the raspberry jelly in a saucepan and spread it on the bottom layer of the sponge cake. Place it on a cake plate and place the top layer of the sponge cake on top. Place a cake ring around it. Drain the berries (dust fresh berries well with sugar before use), reserving the juice. Mix the cream cheese with the yogurt and sugar. Beat the cream and egg whites separately until stiff. Soak the gelatin in water, then warm it and fold it into the yogurt mixture. Immediately fold in the cream and beaten egg whites. Pour the cream into the cake ring and puree the blueberries. Pour the fruit mixture onto the cream cheese frosting and fold it in with a fork to create a marbled effect. Cover and refrigerate overnight. Remove the cake ring and decorate the edge with pistachios.