Filled blueberry pie

Ingredients for 1 servings:

• 5 eggs
• 180 g sweetener (No Sugar Sugar, Erythritol-Stevia)
• 1 bag of vanilla sugar
• 80 g spelt flour
• 45 g cornstarch
• ½ bag(s) of baking powder
• 1 bag(s) of vanilla pudding powder
• 500 ml juice (multi-fruit juice)
• 400 g blueberries

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 42 minutes

Without sugar, with spelt flour

First, make a sponge cake mixture by separating the eggs and beating the egg whites until stiff peaks form. Gradually add the sugar substitute while beating. If you don’t have a sugar substitute, you can simply use the same amount of sugar. Mix the egg yolks with 3 tablespoons of hot water, add the vanilla sugar, and beat for at least 5-6 minutes until creamy. Then, carefully fold the egg whites into the egg yolk mixture using a baking spoon. Mix the flour with the cornstarch and baking powder and gently fold in. Bake at 175°C (350°F) for 12-14 minutes until golden brown. Do not allow to overbrown. Do the skewer test! In the meantime, prepare the vanilla pudding according to the instructions, but use the juice instead of water. Let it cool slightly. Wash the blueberries. When the base is ready, let it cool briefly and then divide it. Spread half of the vanilla pudding on the bottom layer and top with half of the blueberries. Now place the second layer of the base on top and cover with the pudding and blueberries. The cake tastes best when it cools or sets for 1 – 2 hours.