Blueberry sour cream cake

Ingredients for 1 servings:

• 6 eggs
• 125 g sugar
• 75 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 4 packets of vanilla sugar
• 4 tbsp sugar
• 5 cups of sour cream (200 g each)
• 4 packs of cream stiffener
• 2 jars of blueberries (340 g each)
• 2 packs of cake glaze

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

Preheat the oven to 200°C (top/bottom heat). Separate the eggs. Beat the egg yolks with 5 tablespoons of warm water and 125g of sugar until frothy. Stir in the flour, cornstarch, and baking powder. Beat the egg whites until stiff and carefully fold in. Spread the mixture on a greased baking sheet and bake for 10 to 12 minutes. For the topping, drain the blueberries but reserve the juice. Mix together the sour cream, vanilla sugar, 4 tablespoons of sugar, and cream stabilizer. Carefully fold in the blueberries. Spread the mixture on the cooled base. Bring 500ml of the blueberry juice to a boil with the cake glaze and spoon it over the cake.