Blueberry mascarpone cake

Ingredients for 1 servings:

• 1 cake base for fruit tarts, purchased or homemade
• 500 g blueberries
• 250 g mascarpone
• 1 cup whipped cream
• 200 g chocolate, white
• 1 pack of cake glaze, clear
• n. B. Sugar (according to package instructions)
• n. B. Water (according to package instructions)
• 2 packets of vanilla sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 20 minutes

Homemade – super easy and delicious

Combine the white chocolate and mascarpone in a saucepan, melt over low heat, and mix well. Let the cream cool for a good 1/2 to 1 hour. Then whip the cream until stiff peaks form and fold it into the mascarpone cream. Pour everything onto the cake base and refrigerate. Meanwhile, add the vanilla sugar to the blueberries until they have released their juices. Spread the blueberries and their juices over the cake and spread the glaze, prepared with water and sugar according to the package instructions, on top. Refrigerate the cake for a few hours or overnight.