Lavender Cakes and Frozen Yogurt on Stick

Beat eggs and sugar until frothy. Then stir in the flour and baking powder with a whisk. (The amount is enough for a baking sheet.) Bake at 175 degrees for 20-30 minutes. Divide the dough into three parts and color one light, medium and dark purple. Process the dough and bake it in a mold. After baking, let the cake cool down and cut out the cake with a dessert mold.

Bring the cream and lavender to a boil in a saucepan. After the cream has taken on the lavender taste, sieve off the lavender. Put the cream back in the pan and add the chocolate. Let everything stand for about 3 minutes, then stir with a wooden spoon until the chocolate has completely dissolved. Work in the chocolate with a hand blender until you have a homogeneous mass. Make sure that as little air as possible is mixed in. Layer the biscuit and ganache in a dessert ring and then place in the refrigerator.

Mix the butter and vanilla extract with the mixer until foamy, then set aside. Heat the egg white with a pinch of salt, a teaspoon of lemon juice and the sugar in a water bath over low heat to 70 ° C, stirring constantly. Then remove from the water bath and beat with the mixer at medium speed until the egg whites are stiff and small peaks form. As soon as the bowl has cooled down, gradually add the whipped butter, stirring well before adding the butter again. Press the tartlets out of the rings and brush with the buttercream. Finally, garnish the tart with blueberries.

Scrape out the vanilla pod and mix with the yogurt, honey, sugar and berries. Pour the mixture into ice molds and place in the freezer. Put the molds in warm water before serving so that the ice cream dissolves more easily.