Mandarin and wild blueberry sponge cake with a shot

Ingredients for 1 servings:

• 1 can of mandarin oranges, 312 g
• 1 jar blueberries, 540 g (wild blueberries)
• 250 g butter or margarine
• 5 eggs
• 250 g sugar
• 1 packet of vanilla sugar
• 1 pack of lemon peel (Finesse)
• 400 g flour
• 100 g cornstarch
• 1 packet of baking powder
• 100 g chocolate shavings
• 1 shot of Metaxa (or milk)
• 1 pack of cake icing
• Fat, for the shape
• Breadcrumbs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

Drain the mandarins and wild blueberries in a sieve. Beat the butter or margarine, eggs, sugar, and vanilla sugar until fluffy. Add the Finess lemon zest and the drained mandarins and continue beating until the mandarins are chopped. Add the flour, cornstarch, and baking powder and mix well. Now add the grated chocolate and the drained wild blueberries and gently stir in with a wooden spoon. Grease a cake tin and sprinkle with breadcrumbs. Pour in the batter. Preheat oven to 175°C (top and bottom heat) and bake the cake for about 70 minutes. Turn out of the tin and let cool. Melt the cake glaze in a water bath and spread it over the cake.