Blueberry yogurt cake

Ingredients for 1 servings:

• 170 g flour
• ½ tsp baking powder
• 70 g almond(s), ground
• 70 g butter
• 2 eggs
• 250 g sugar
• 3 cups of cream
• 2 cups of yogurt
• 2 lemons
• 6 sheets of white gelatin
• 3 sheets of red gelatin
• 400 g blueberries (fresh or frozen)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For the almond base, make a shortcrust pastry from 70g flour, the baking powder, the ground almonds, 70g sugar, and the butter. Bake on a springform pan lined with baking paper at 170°C for about 10 minutes until golden brown. For the sponge base, beat 2 egg whites, 2 tablespoons of hot water, and 100g sugar until very fluffy, then fold in 2 egg yolks and 100g flour. Pour into a springform pan lined with baking paper and bake at 175°C for 15 minutes. Whip three cups of cream and spread about a quarter of the cream on the almond base, then place the sponge base on top of the cream layer. Place 300g blueberries (fresh or frozen) on the sponge, then place a cake border around the cake if possible. Mix 2 cups of yogurt, the juice of 2 lemons with sugar to taste, and the remaining cream. Soak 6 sheets of white gelatin in water, heat briefly, and once cooled, add it to the yogurt mixture. Pour the mixture over the blueberries and allow to set. Boil 100g of blueberries with 2 tablespoons of sugar and dilute to a quarter liter of liquid. Then thicken with 3 sheets of red gelatin. Once cooled, pour a layer of gelatin over the cake.