Blueberry Lemon Cake

Ingredients for 1 servings:

• 5 eggs, separated
• 180 g sugar
• 5 tbsp water
• 80 g cornstarch
• 120 g flour
• ½ pack of baking powder
• 2 lemon zest
• 120 g white chocolate
• 800 ml cream
• 3 packs of cream stiffener
• 2 packs of gelatin
• 500 g cream cheese
• 100 g sugar
• 3 lemon zest
• 400 g blueberries, frozen
• 1 pack of blueberries, fresh

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 40 minutes; Total time approx. 9 hours 40 minutes

For the sponge cake, beat the egg yolks and sugar with 5 tablespoons of hot water until thick and the sugar has dissolved. Sift the flour, starch, and baking powder over the cake. Beat the egg whites until stiff, then add them to the batter and fold them in. Pour into a baking dish lined with baking paper and bake in an oven preheated to 180°C (top/bottom heat) for about 35-40 minutes. During baking, reduce the temperature slightly every five minutes to prevent the sponge from sinking. For the cream, melt the white chocolate and 200ml of cream in a bain-marie and chill. Melt the gelatine with a tablespoon of water in a saucepan. Mix the cream cheese with the lemon zest and stir a few spoonfuls of this into the gelatine. Then stir in the entire cream cheese mixture. Beat the cream with the cream stabilizer and sugar until stiff, gradually stirring in the white chocolate. Finally, fold in the cream cheese mixture. Divide the cake base into three portions. Spread some cream on the first layer, then add the frozen blueberries, and cover everything with more cream. Repeat with the second layer. Refrigerate the cake overnight and decorate the next day with the remaining cream and fresh blueberries.