Blueberry yogurt cake

Ingredients for 1 servings:

• 3 eggs
• 90 g sugar
• 90 g flour (spelt wholemeal flour)
• 30 g jam (Ribisel – currant)
• 500 ml yogurt, 1%
• 100 g powdered sugar
• 1 tbsp vanilla sugar
• 1 tbsp rum, 38%
• 1 tbsp lemon juice
• 6 sheets of gelatin
• 250 ml whipped cream
• 300 g blueberries
• 1 point cake glaze
• 30 g sugar
• 250 ml water

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

Beat the eggs and sugar until frothy and fold in the flour. Pour the mixture into a greased and floured baking dish and bake in a preheated oven at 190 degrees Celsius for approximately 25-30 minutes. Once cooled, spread with hot jam. Place a cake ring around the base. For the yogurt cream, soak the gelatine in cold water. Mix the rum and lemon juice and dissolve the gelatine in it. Mix the yogurt with the sugar and vanilla sugar and stir in the dissolved gelatine. Fold in the whipped cream. Spread the cream onto the cooled sponge cake spread with jam and leave to set in the refrigerator. Top with the blueberries and frosting, prepared according to the package instructions. Refrigerate for at least 4-5 hours. When the cake is thoroughly chilled, remove from the pan and cut into pieces.