Blueberry chocolate cake

Ingredients for 1 servings:

• 500 ml milk
• 1 packet of vanilla pudding powder
• 80 g sugar
• 250 g butter, soft
• 4 eggs
• 125 g sugar
• 75 g flour
• 50 g cornstarch
• 1 tsp, leveled baking powder
• 400 g blueberries
• 750 ml cream
• 3 packets of vanilla sugar
• 3 packs of cream stiffener
• 100 g dark chocolate
• 24 ladyfingers
• 130 g butter
• n. B. almond flakes

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours

fresh and not too sweet

For the buttercream, make a pudding from milk, pudding powder, and sugar according to the package instructions. Cover the pudding with cling film to prevent a skin from forming. Allow to cool to room temperature. Line a springform pan with baking paper. Preheat the oven to 200°C (top/bottom heat). Beat the eggs on high until frothy. Slowly add the sugar. In a separate bowl, mix the flour, cornstarch, and baking powder. Briefly stir into the egg custard on low heat. Pour the batter into the springform pan and smooth it out. Place in the hot oven for about 12 minutes. It should be golden brown on the surface and cooked through on the inside (use a skewer to check). Immediately loosen the sponge cake from the edge and turn out onto a sheet of baking paper sprinkled with sugar. Then remove the baking paper that was baked in. Allow to cool. For the crispy crumb base, line the springform pan with baking paper again. Finely crumble the sponge fingers. Melt 130g butter. Mix thoroughly with a tablespoon of butter and sponge cake crumbs. Pour the mixture into the tin and press firmly (!) into the base. Place the tin in the refrigerator until the base has set. Carefully place the finished crispy base on a cake plate. Whip 1 tub (250ml) of cream on high speed until stiff peaks form. Stir in 1 sachet of vanilla sugar and 1 sachet of cream stabilizer. Mix the whipped cream with 300g blueberries and spread evenly on the crispy base. Cut the cooled sponge cake in half with a knife. Carefully place the top half on the blueberry cream. Then refrigerate the cake until the buttercream is ready. Melt the chocolate and let it cool slightly. For the buttercream, beat the cooled pudding with a whisk until creamy. Then beat 250g softened butter in a separate bowl on high speed (whisks) until smooth and add the pudding a tablespoon at a time. Finally, add the melted chocolate. Spread half of the buttercream over the cake. Place the second sponge cake half on top and spread the buttercream on top. Whip the remaining cream (2 tubs, 500 ml) with 2 packets of vanilla sugar and 2 packets of cream stiffener until stiff. Spread half of it over the sides of the cake. Fill a piping bag with the other half and decorate the top. Spread the remaining 100 g of blueberries over the cake. Finally, toast the flaked almonds and arrange them on top.