Blueberry sour cream cake

Ingredients for 1 servings:

• 3 eggs
• 150 g sugar
• 150 g flour
• 1 pack of sauce powder, vanilla
• 1 packet of vanilla sugar
• 1 tsp baking powder
• 1 jar blueberries
• 1 pack of pudding powder, vanilla
• 4 cups sour cream
• 4 packets of vanilla sugar
• 5 packs of cream stiffener
• 1 jar blueberries
• 1 pack of cake glaze, red

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 50 minutes

from my mom’s recipe book

Beat the eggs with a hand mixer (whisk) for one minute until frothy, then slowly add the sugar and vanilla sugar and beat for another 2 minutes until frothy. Combine the flour, baking powder, and sauce powder, sift in two portions, and stir in. Pour the batter into a springform pan (Ø 26 cm, lined with baking paper) and bake at 175°C (fan oven, preheated) for approx. 15-20 minutes. Let the base cool and then cut in half horizontally. Place the blueberries in a saucepan, mix the custard powder with a little juice, and cook the pudding according to the package instructions. Place the bottom layer on a cake plate and place a baking frame around it. Pour the mixture onto the bottom layer and place the top layer on top; let cool. Drain the blueberries for the topping. Mix the sour cream with the vanilla sugar, then stir in the cream stabilizer, take a little of the mixture, and fold the blueberries into the remaining mixture. Spread this on the second layer. Make a glaze from 250 ml of drained blueberry juice and the cake glaze powder. Spread this over the sour cream mixture. Let it cool. Now remove the baking frame and rim the cake with the remaining sour cream.