Blueberry cream cake

Ingredients for 1 servings:

• 1 cake base *
• Grease for the tray
• 500 g blueberries, fresh
• 250 ml fruit nectar, red
• 1 pinch(s) white pepper, finely ground
• 1 tbsp sugar
• 3 packs of cake glaze, red
• 100 g dark chocolate, 72% cocoa content
• 200 ml whipped cream
• 1 tbsp, heaped powdered sugar
• 400 g double cream cheese
• 400 g mascarpone

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 35 minutes

with fresh fruits, a refreshing treat for all kinds of occasions, for a baking frame of 20 x 30 cm

*I baked the dough for my tart base according to this recipe: https://www.chefkoch.de/rezepte/3375921502192898/Natron-Kuchen-mit-Sauerkirschen-gefuellt.html Spread the dough for the tart base on a greased baking sheet, lined with a greased baking frame, measuring 20 x 30 cm, and bake on the middle shelf of the oven at 180°C (top/bottom heat). The baking time is approximately 45-50 minutes. Then let the base cool and cut it horizontally into three layers. Rinse the fruit under running water and drain in a colander. Remove about 100 g of the fruit and set aside for the topping. Place the remaining fruit in a saucepan with the fruit nectar, pepper, and sugar, bring to a boil, blend, and prepare a purée according to the package instructions for the tart glaze. Place the first layer of the cooled base onto a cake plate and place the baking frame around it again. Spread half of the purée evenly over the base and cover this layer with the second layer. Spread the remaining purée evenly on top and place the third layer on top. Chill this part of the cake. For the frosting, melt the chocolate over a water bath. Beat the whipped cream with the powdered sugar in a cold mixing bowl until stiff peaks form. Beat the cream cheese and mascarpone until creamy, then slowly mix in the melted chocolate and finally fold in the stiff peaks. Spread the frosting evenly over the cake to form a top layer. Decorate this layer with the remaining fruit and, if desired, with the remaining frosting. Use your imagination to create the perfect layer. The cake is now ready to serve.