Finely chop the couverture. Puree 100 g blueberries. Mix the fat, sugar, vanilla sugar and a pinch of salt for 2-3 minutes until creamy. Beat eggs one by one. Mix the flour, starch and baking powder, stir in. Halve the dough. Stir 50 g of berry puree and couverture into half of the milk and the other half. Place the dough alternately in a greased springform pan (26 cm Ø) sprinkled with flour and marble with a spoon. Preheat the oven to 175 degrees and bake for about 30 minutes, leave to cool for 1 hour
Mix the remaining berry puree with powdered sugar. Spread the topping on the cake. Spread the rest of the berries on top, let the cake cool for another hour.
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