Blueberry slices

Ingredients for 1 servings:

• 6 m.-sized eggs
• 6 tsp, levelled vanilla sugar
• 1 pack grated lemon peel
• 310 g sugar
• 250 g flour
• 2 tsp, leveled baking powder
• 1 pkt. gelatin, white, ground
• 600 g blueberries
• 250 g ricotta
• 6 tbsp lemon juice
• 600 g whipped cream
• 2 tbsp powdered sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Dough: Beat eggs with a hand mixer on high speed for about 1 minute until frothy. Stir in 4 tsp. of vanilla sugar and the grated lemon zest. Sprinkle in 250g of sugar and beat the mixture for another 2 minutes. Mix the flour and baking powder and briefly stir into the mixture on the lowest speed. Spread half of the sponge mixture onto a baking tray lined with baking paper and bake in a preheated oven (electric oven 200°C, fan oven 175°C, gas mark 3) for about 7 minutes. Turn the sponge out onto a damp cloth, immediately peel off the baking paper, fold over the edges of the cloth, and let the sponge cool completely. Prepare the remaining sponge mixture in the same way. Place one base on a flat plate and place a baking frame around it. Filling: Let the gelatine swell for about 5 minutes. Then dissolve it and mix it with 4 tbsp. of ricotta. Sort and wash the blueberries. Puree 300g of the berries with a hand blender. Combine with the remaining ricotta, 60g sugar, 2 tsp. vanilla sugar, and lemon juice. Stir the gelatin mixture into the cream. When the cream begins to set, fold in the stiffly whipped cream. Stir in the remaining blueberries. Spread the cream evenly over the sponge cake and cover with the second sponge cake. Refrigerate the cake for at least 4 hours. Dust the cake with powdered sugar and serve.