Blueberry cake with pineapple

Ingredients for 1 servings:

• 40 g butter, soft
• 4 eggs
• 140 g sugar
• 100 g flour
• 40 g cornstarch
• ½ tsp baking powder
• Fat, for the shape
• 1 can pineapple, rings, 340 g drained weight
• 125 g blueberries
• 8 sheets of white gelatin
• 1 jar of blueberries, 270 g drained weight
• 50 g sugar
• 1 lemon(s), juice
• 2 cl schnapps (fruit brandy)
• 150 g yogurt (blueberry), 3.5% fat
• 600 ml cream
• 1 pack of cake glaze, clear
• Mint, for decoration

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Fruity and with a fine Viennese sponge cake base, a cake in pastel, for 16 pieces

Preheat oven to 180°C (160°C fan-assisted oven). Grease the bottom of a 26 cm springform pan only. Sponge cake: Melt the butter. Beat the eggs with 4 tablespoons of hot water and sugar until frothy. Sift together the flour, cornstarch, and baking powder. Add the melted, slightly cooled butter and fold everything in loosely. Spread the mixture into the pan and bake in the oven for about 35 minutes. Remove from the oven, let cool slightly, then remove from the pan and let cool on a wire rack. Divide the sponge cake horizontally in the bottom third. Topping: Drain the pineapple rings and let them drain. Sort the fresh berries, rinse them, and let them drain. Line a cake plate with baking paper and place a 26 cm cake ring on top. Place the pineapple rings inside and fill the gaps with the berries. For the cream, soak the gelatin. Let the berries drain from the jar. Puree with sugar and lemon juice, heat, and stir in the fruit brandy. Squeeze out the gelatin and dissolve it. Stir the cold blueberry yogurt into the still-warm blueberry mixture. Whip the cream until stiff peaks form and fold in. Spread half of the cream over the pineapple topping. Place the top layer on top, then spread the remaining cream on top. Cover with the bottom layer. Let the cake set in the refrigerator. Turn out onto a plate and remove the paper. Prepare the glaze according to the package instructions, spread it over the topping, and let it set. Decorate the cake with mint.