Blueberry yogurt cake

Ingredients for 1 servings:

• 170 g flour
• 190 g sugar
• 80 ml oil
• 2 packets of vanilla sugar
• 2 tsp baking powder
• 6 eggs
• 60 g sugar
• 300 g whole milk yogurt 3.5% fat
• 400 g whipped cream
• 2 packs of cream stiffener
• 375 g blueberries (wild blueberries) from the jar, drained and weighed
• 250 ml juice (blueberry juice)
• 1 pack of cake glaze, clear
• 3 flowers (rose petals) made of edible paper in pink, purple and white

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 15 minutes

Make a batter from flour, sugar, oil, vanilla sugar, baking powder, and eggs and pour it into a 26cm silicone springform pan. Bake in the oven at 175°C (top/bottom heat) on the second rack from the bottom for about 15 minutes. Let the base cool, then remove it from the pan and place it on a cake plate. Place a cake ring around the base. Place the blueberries in a sieve, reserving the juice. Mix 60g of sugar and the yogurt. Whip the cream until stiff, gradually adding the cream stabilizer. Fold the cream into the yogurt, carefully fold in the blueberries, and spread the mixture on the cake base. Prepare a cake glaze with the blueberry juice according to the package instructions and quickly spread it over the cake. Store the cake in the refrigerator for several hours. Then carefully remove the cake ring. Now place the roses on the cake for decoration. You can also see the preparation in my video: https://www.youtube.com/watch?v=i81a6mPIgL4