Blueberry Pudding Cake

Ingredients for 1 servings:

• 2 eggs
• 125 g sugar
• 100 ml oil
• 100 ml orange juice
• 150 g flour
• ½ pack of baking powder
• 3 jars of blueberries (205 g drained weight each)
• 2 packets of pudding powder (vanilla flavor)
• 2 tbsp sugar
• 400 ml milk
• 0.65 liters of juice (blueberry juice)
• 1 tbsp sugar
• 1 pack of cake glaze, red
• Fat for the mold

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

makes a statement, prepare well

Preheat the oven to 200°C and grease the springform pan (26 cm diameter). Beat the eggs with sugar until thick and creamy. Add the oil and orange juice. Mix the flour with the baking powder and pour the batter into the springform pan. Bake in the oven at 180°C for approx. 30 minutes and let cool. Place a cake ring around the cooled cake. Drain the blueberries, reserving the juice. For the topping, make a pudding from 400 ml blueberry juice, 1 sachet of pudding powder, and 1 tbsp sugar and spread it on the cake base. Make another pudding from milk, 1 sachet of pudding powder, and 1 tbsp sugar and spread it on the slightly cooled blueberry pudding. Let the cake cool for 1 hour. Make the glaze from 250 ml blueberry juice, sugar, and cake glaze according to the package instructions. Fold in the drained berries. Spread the mixture over the pudding and let it set. Serve well chilled.