Monster eye cake with blueberry filling

Ingredients for 1 servings:

• 6 eggs
• 200 g sugar
• 1 pinch of salt
• 150 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 200 g blueberries (wild blueberries), approx. 1 jar
• 200 g blackcurrant jam
• 600 g whipped cream
• 3 packets of vanilla sugar
• 3 packs of cream stiffener
• 20 Oreo cookies (cocoa cookies with vanilla cream filling)
• 1 pack of sugar decorations (edible sugar eyes)

Instructions

Working time approx. 2 hours; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 25 minutes

Halloween Cake

Separate the eggs. Beat the egg whites until almost stiff. Gradually add 75g of sugar while stirring and continue beating until the egg whites are thick and glossy. Beat the egg yolks with the remaining sugar and salt until thick and creamy. Sift the flour, starch and baking powder over the mixture, then fold in half of the egg whites. Loosely fold in the remaining egg whites. Spread the sponge mixture into a 26cm diameter springform pan lined with baking paper and bake in a preheated oven at 180°C (top/bottom heat) for about 25 minutes until light golden. Cover the sponge with aluminum foil after about 15 minutes if it is starting to get too dark. Allow to cool on a wire rack, remove from the pan and cut into three cake layers. The sponge is best cut into layers if you bake it the day before. Then cover it after it has cooled to prevent it from drying out. Drain the blueberries. Spread the bottom cake layer with blackcurrant jam. Place the second layer on top. Arrange wild blueberries on top. Briefly stir the cream. Mix the vanilla sugar and cream stiffener, add to the cream while stirring, and whip until stiff. Spread 3-4 tablespoons of cream over the raspberries and smooth the surface. Place the third cake layer on top and spread the remaining cream all around the cake. Carefully cut each cocoa biscuit into two biscuits using a sharp knife, ensuring the filling sticks to one side (use the unfilled biscuits for another purpose). Lightly press a sugar eye into the filling on the edge of each biscuit. Place the biscuits on the surface and around the edge of the cake to create pairs of slightly squinting eyes. Refrigerate the finished cake until ready to serve.