Blueberry cream cheese cake

Ingredients for 1 servings:

• 2 egg yolks
• 2 tbsp water, hot
• 75 g sugar
• 40 g flour
• 40 g cornstarch
• 1 tsp, leveled baking powder
• 2 egg whites
• 200 g cream cheese
• 100 g powdered sugar
• 100 g sour cream
• 300 ml cream
• 1 pack of cream stiffener
• 500 ml water
• 6 tbsp sugar
• 2 packs of cake glaze
• 500 g blueberries or to taste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

nice and light, a pleasure especially in summer

Whisk the egg yolks with the hot water and sugar until frothy. Fold in the remaining ingredients, finally adding the stiffly beaten egg whites. Bake at 180°C for approximately 15-20 minutes. Let cool. For the topping, thoroughly mix the cream cheese with the powdered sugar and fold in the sour cream. Whip the cream with the cream stiffener, fold in, and spread on the cake base. For the second topping, mix the water, sugar, and glaze, fold in the berries, spread everything over the cake, and chill.