Blueberry eggnog cake

Ingredients for 1 servings:

• 4 m.-sized eggs, separated
• 150 g sugar
• 180 g flour, 550
• 140 ml Amaretto
• 1 tsp baking powder
• 20 g biscuit(s), Amarettini, crumbled
• 10 tbsp jam, blueberry – 200 g for spreading the bases
• 250 g mascarpone
• 200 g cream – quark 0.2%
• 200 g blueberries, freshly pureed
• 4 bags of Gelatin Fix = 2 packets.
• 200 ml egg liqueur, thick
• 80 g sugar
• 500 ml whipped cream 32%
• 1 pack of vanilla sauce powder, 17 g without cooking
• 100 g blueberries, fresh
• 250 ml whipped cream, 30%
• 1 bag of cream stiffener
• e.g. blueberries, mint leaves

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 5 minutes

with lavish filling

Beat the egg whites with a food processor until stiff peaks form, gradually adding the sugar. Beat in the egg yolks one at a time, then slowly add the amaretto liqueur. Mix the flour with the baking powder and sift it onto the egg mixture. Fold in portions loosely using a whisk. Finally, stir in the amaretti biscuits and pour into a springform pan lined with baking paper. Bake at 175°C on the second rack from the bottom for approx. 20-25 minutes. Allow the base to cool slightly and then cut in half. Spread the bottom sponge cake with 5 tablespoons of blueberry jam and place a cake ring around it. In a large bowl, mix together the mascarpone, cream quark, and blueberry purée. First slowly add the gelatine fix and continue stirring for 1 minute, then stir in the egg liqueur and sugar. Whip the cream with the vanilla sauce powder and fold in loosely. Halve the cream (reduce the total to 750g) and loosely fold the fresh blueberries into one half, then arrange them in a dome shape on the sponge cake. Spread the second sponge cake layer with 5 tablespoons of blueberry jam, place it jam-side down on the cream, and press down lightly. Spread the remaining cream on top, smooth it out, and refrigerate for at least 3 hours (preferably overnight). Whip the cream with the cream stiffener until stiff, spread it over the edges, and decorate with dollops of cream, blueberries, and mint leaves.