Blueberry cream cake

Ingredients for 1 servings:

• 3 eggs, size L
• 1 egg yolk
• 80 g sugar
• 80 g flour
• 1 tbsp, heaped cornstarch
• 50 g butter, hot, liquid
• 1 tsp lemon zest
• 1 pinch of salt
• 1 jar wild blueberries (drained weight 205 g), pureed
• 2 tbsp sugar
• 2 ½ sheets of red gelatin
• 150 g cream
• 200 g blueberries, fresh, pureed
• 1 pack Bourbon vanilla flavor (finesse)
• 2 tbsp sugar
• 3 ½ sheets of white gelatin
• 250 g cream
• 150 g cream
• 1 lemon(s), juice
• 2 tbsp sugar
• 2 sheets of white gelatin
• 250 g blueberries, fresh
• ½ pack of white cake glaze
• 1 tbsp, levelled sugar
• 2 ½ sachets of Gelatinefix
• 400 g cream
• 2 tbsp, levelled sugar
• 1 jar wild blueberries (drained weight 205 g)
• 100 g cream
• 1 packet of lemon sugar

Instructions

Working time approx. 2 hours 30 minutes; Rest period approx. 3 days; Cooking/baking time approx. 25 minutes; Total time approx. 3 days 2 hours 55 minutes

from a 26 cm springform pan, approx. 12 pieces

For the dough: Separate the eggs. Beat the egg yolks with the lemon zest and 40g of sugar until creamy white. Beat the egg whites with salt and 40g of sugar until stiff peaks and fold into the egg yolk mixture. Mix the flour and cornstarch and slowly stir into the egg mixture. Then fold in the melted butter. Pour everything into a greased 26cm diameter springform pan lined with baking paper and bake at 180°C (top/bottom heat) for about 20 to 25 minutes. Let the base cool, then cut it in half horizontally. Bottom filling: Soak the gelatine in cold water, then liquefy over low heat and mix with 3 tablespoons of the pureed blueberries. Then stir the gelatine into the remaining blueberry puree with 1 tablespoon of sugar. Whip the cream with 1 tablespoon of sugar until stiff peaks form. When the puree has set slightly, fold in the cream. Place the bottom layer on a cake plate with a cake ring around it. Pour the blueberry cream on top and smooth it down. Refrigerate the base for one hour. Middle filling: Soak the gelatin in cold water. Then, melt the gelatin over low heat and mix it with 3 tablespoons of the pureed blueberries. Then stir the gelatin into the remaining blueberry puree with 1 tablespoon of sugar until stiff. Whip the cream with 1 tablespoon of sugar until stiff. Once the puree has set slightly, fold in the cream. Pour the cream over the bottom filling and smooth it down again. Refrigerate the cake for another hour. Top filling: Soak the gelatin in cold water. Then melt the gelatin as before and mix it with the lemon juice and 1 tablespoon of sugar. Whip the cream with 1 tablespoon of sugar until stiff and fold it into the lemon juice. Pour the cream over the middle filling and smooth it down again, then cover with the top layer. Refrigerate the cake for another hour. Decoration: Place the ring of an 18 cm diameter springform pan in the center of the top layer. Prepare the cake glaze with sugar and 125 ml water according to the package instructions and mix with the blueberries. Pour the glaze into the rim of the springform pan, smooth it out, and let it set in the refrigerator. Then remove the cake ring. Now let the fillings set, ideally overnight in the refrigerator. For the blueberry cream, pour the blueberries from the jar through a sieve, collecting the juice. Mix 50 milliliters of blueberry juice with 1 packet of gelatin fix, add the blueberries, and mix well. Whip the cream with sugar and 1 1/2 packets of gelatin fix until stiff, and fold in the blueberries. Decorate the cake with this. Whip the cream with the lemon sugar until stiff. This will allow the white tufts to pipe.