Blueberry yogurt cake

Ingredients for 1 servings:

• 100 g butter
• 2 tbsp sugar
• 200 g flour
• 1 pinch of salt
• 1 egg yolk
• 2 tbsp water
• Flour for the work surface
• 8 sheets of white gelatin
• 3 tbsp water, hot
• 500 g yogurt
• candied lemon
• 2 tbsp sugar
• 200 ml cream
• 1 pack of Sahnefest
• 500 g blueberries, fresh
• 1 pack of cake glaze, clear
• 2 tbsp sugar
• 250 ml water

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

Mix together the butter, sugar, flour, salt, egg yolk, and 2 tablespoons of water. Finally, knead with your hands until you have a smooth dough. Roll out the dough on a lightly floured surface and place it in a 26cm baking pan. Cover the springform pan with cling film and refrigerate for about 30 minutes. Preheat the oven to 160 degrees fan-assisted oven. Prick the dough several times with a fork and then bake in the oven for about 15 minutes. Let the gelatine swell in cold water. Mix the yogurt with the candied lemon peel and the 2 tablespoons of sugar. Squeeze out the gelatine and dissolve it in hot water (about 3 tablespoons). Mix it with the yogurt mixture. Whip the cream with cream stabilizer until stiff. Place a cake ring around the base. Spread the cream evenly over the cake base and let it set in the refrigerator. Sort the fresh fruit, wash it, and let it drain. Cover the cake with the fruit. Make the glaze according to the package instructions and pour it over the berries. Now let it cool down.