Blueberry cake on dough

Ingredients for 1 servings:

• 300 g flour
• 200 g butter
• 60 g sugar
• 2 packets of vanilla sugar
• 2 vanilla pods
• 300 ml milk
• 4 egg yolks
• 40 g sugar
• 30 g cornstarch, or better still vanilla pudding powder
• Cream (pastry cream)
• 100 g butter, soft
• 1 pinch of salt
• 1.3 kg blueberries
• 150 g gelling sugar 3:1
• 3 tbsp liqueur (fruit liqueur)

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

a bit complicated, for a 26cm springform pan

For the base, quickly knead the butter and all the other ingredients. Grease the bottom of a 26 cm springform pan and sprinkle with breadcrumbs, spread the crumbly dough over the base and press down. Prick with a fork. Bake in a preheated oven at 200 °C (top/bottom heat) on the middle rack for 20 minutes, until it has reached a very light brown color. Remove from the oven and let cool. Place on a cake plate and drizzle with the liqueur. For the pastry cream, split the vanilla pods and scrape out the seeds. Pour the milk into a saucepan, add the vanilla seeds and pod, and bring to a boil. Remove the pan from the heat and let the boiled milk stand for about 10 minutes. Meanwhile, separate the eggs. In a bowl, beat the egg yolks with the sugar until thick and foamy. Add the cornstarch or vanilla pudding powder and mix well. Add the vanilla milk through a sieve to the egg mixture, whisk everything together, then return it to the stove and bring to a boil over medium heat, stirring constantly, until a lovely pudding-like cream forms. It’s best to place the pan in a cold water bath and let it cool while stirring. For the buttercream, put the butter in a bowl with a pinch of salt and beat with a hand mixer until creamy. Slowly add the finished and cooled pastry cream and stir in. Now spread the finished buttercream over the cooled base. For the topping, divide the blueberries into 300g portions and 1kg portions. Mix the 300g with the gelling sugar in a saucepan and puree everything with a hand blender until finely ground. Bring this mixture to a boil, remove from the heat and let it cool slightly. Add the remaining blueberries and fold them in. When the mixture is no longer too hot, pour it over the buttercream and spread it out. Chill in the refrigerator for about 40 minutes. The cake is usually ready to eat. Of course, you could now make an Italian cream out of the egg whites to decorate the cake with instead of throwing them away, but at the moment it was too much effort for me, I’ll definitely do that next time.