Blueberry Wrap Cake

Ingredients for 1 servings:

• 4 eggs
• 1 egg yolk
• 3 tbsp water, hot
• 125 g sugar
• 1 packet of vanilla sugar
• 130 g flour
• ½ tsp baking powder
• 150 g flour
• 75 g sugar
• 100 g butter, soft
• 3 sheets of white gelatin
• 3 sheets of red gelatin
• 300 g yogurt (blueberry)
• 75 g sugar
• 1 packet of vanilla sugar
• 400 g cream
• 1 jar blueberries
• 4 sheets of red gelatin
• 75 g sour cream
• 150 g yogurt (blueberry)
• 125 g quark
• 1 packet of vanilla sugar
• 100 ml cream
• 200 g chocolate coating, milk or dark chocolate

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

a visual surprise

For the sponge cake, beat the eggs, egg yolks, and water until frothy. Mix the sugar and vanilla sugar, sprinkle in for one minute, and beat for another two minutes. Mix the flour with the baking powder, sift, and stir into the egg mixture on the lowest speed. Spread the batter onto a greased, 30 x 40 cm baking sheet lined with baking paper and bake at 175°C (fan oven, preheated) for about 12 minutes. Turn the sponge cake out onto a sugar-dusted tea towel and place the baking sheet on top. Allow to cool, then peel off the baking paper. For the dough, sift the flour. Add the remaining ingredients and briefly mix with a dough hook. Knead into a dough on a floured surface. Then roll the dough out onto a springform pan (Ø 26 cm, base lined with baking paper), prick several times with a fork, and bake at the same temperature for about 15 minutes. Then remove the shortcrust pastry from the pan and let it cool on a wire rack. Drain the blueberries, reserving the juice. Soften the gelatin for the filling. Mix the blueberry yogurt with the sugar and vanilla sugar. Dissolve the gelatin, mix it with a little of the yogurt mixture, and finally stir in the entire yogurt mixture. Then chill. When the mixture begins to thicken, whip the cream until stiff peaks form and stir in. Spread the cream onto the sponge cake and cut the cake, starting from the short side, into 5 cm wide strips (i.e., short strips). Arrange the blueberries on top and press down lightly. Place the shortcrust pastry on a cake plate. Roll a sponge cake ring into a snail shape and place it in the center of the shortcrust pastry. Wrap the remaining strips around it and place a cake ring around the cake. Spread the oozed filling over the surface of the cake, scattering any remaining blueberries on top, and chill the cake for about an hour. Now soak the gelatin for the topping. Mix together the yogurt, sour cream, quark, and vanilla sugar. Dissolve the gelatin, mix it with some of the yogurt mixture, then add it to the remaining mixture and chill. When it thickens, whip the cream until stiff, fold it in, and spread the mixture over the cake and around the edges. Now prepare a strip of baking paper that is about 7 cm wide and 81.6 cm long (approximately the circumference of the cake). Melt the chocolate coating and spread it on the baking paper, but only about 6 cm wide. Let it cool slightly, but the chocolate should not harden. Then wrap the strip around the cake, press it down gently, and decorate the surface with the remaining chocolate. Now chill the cake. Once the chocolate coating has completely set, carefully peel off the baking paper. Tip: The chocolate coating can also be melted with a little oil; it may be a bit difficult to eat.