Blueberry Dream

Ingredients for 1 servings:

• 150 g muesli (oat flakes from Kölln)
• 125 g butter
• 40 g sugar
• 900 g blueberries (frozen)
• 140 g sugar
• 600 g double cream cheese
• 300 g yogurt
• 3 tbsp lemon juice
• 10 sheets of gelatin
• 1 pack of cake glaze, red
• 40 g sugar
• n. B. water

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

Thaw the blueberries in a sieve and sprinkle with 3 tablespoons (of the 140 g) of sugar. Collect the liquid and use it for the glaze at the end. Place the oat flakes in a freezer bag and crush them with a rolling pin. Melt the butter in a saucepan and then mix it with the sugar and crushed oat flakes. Pour the mixture into a 26 cm springform pan lined with baking paper and press down firmly. Meanwhile, place the pan in the refrigerator. Mix the double cream cheese with the yogurt, lemon juice, and the remaining sugar. Pour half of the mixture into a second bowl and add 300 g of the blueberries. Soften 10 sheets of gelatin, squeeze out the excess water, and dissolve in a water bath according to the package instructions. Then add half to each of the cream cheese mixtures. Spread the two cream cheese mixtures alternately on the chilled base and pierce with a fork to create a marbled effect. Distribute the remaining blueberries evenly over the mixture. Top up the reserved blueberry liquid with water to 250 ml. Prepare a glaze according to the package instructions and then slowly pour it over the cake. Refrigerate the cake for at least 3 hours before serving.