Blueberry-raspberry slices with mascarpone and yogurt from the tray

Ingredients for 1 servings:

• 6 eggs
• 350 g sugar or xylitol (sugar substitute)
• 1 pinch of salt
• ⅛ liter milk
• ⅛ liter rapeseed oil
• 350 g spelt flour type 630
• 1 pack of cream of tartar baking powder
• 500 ml Cremefine for whipping
• 2 tsp sugar, possibly sugar substitute, more to taste
• 8 tsp San-apart or cream stiff
• 250 g mascarpone
• 150 g yogurt, 3.5%
• 2 jars of blueberries, 340 g each, 125 g drained weight each
• possibly water or juice of your choice
• 2 packs of cake glaze
• 250 g raspberries, also frozen

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

quick cake from the tray without gelatin

For the batter, beat the eggs with the sugar and a pinch of salt until frothy, then mix well with the milk and oil. Mix in the flour and baking powder. Spread the batter onto a greased or lined baking tray. Bake in a preheated oven at 175°C (top/bottom heat) or 160°C (fan oven) for about 30-35 minutes until light golden brown. Then remove from the oven and let the cake base cool. For the filling, beat the Cremefine with the sugar and the San Apart or cream stabilizer until very stiff. Stir in the mascarpone and yogurt. Spread the filling onto the cold cake. Prepare the two packages of cake glaze according to the instructions using the blueberry juice from the jar. If necessary, top up the juice with water or more juice to about 450 ml. Then add the raspberries and drained blueberries. Only when the fruit mixture has almost cooled, pour it over the cake and spread it evenly with a large knife. Refrigerate the cake and cut it into small pieces later. Garnish with a few mint or lemon balm leaves, if desired.