Schurwälder blueberry cake

Ingredients for 1 servings:

• 150 g white chocolate coating
• 50 g butter
• 20 ml liqueur (Licor 43)
• 7 m.-sized eggs
• 180 g sugar
• 100 g flour
• 50 g cornstarch
• 2 ½ tsp baking powder
• 1 large jar of blueberries
• 4 tbsp, leveled cornstarch
• 2 tbsp sugar
• 250 g white chocolate coating
• 30 ml liqueur (Licor 43)
• 300 ml cream
• 200 ml coconut milk, creamy
• 20 g desiccated coconut
• 500 ml cream
• 3 packets of vanilla sugar
• Liqueur (Licor 43), for soaking

Instructions

Working time approx. 1 hour 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 55 minutes

For the base: Melt the chocolate coating with butter and the 43 mm thick baking powder in a warm water bath. Separate 6 of the eggs. Beat the egg whites with half the sugar until stiff peaks form. Beat the egg yolks and one whole egg with the remaining sugar until frothy. Stir in the chocolate coating. Sift the flour, starch, and baking powder over the egg whites and fold in loosely. Then stir the egg yolk and chocolate coating mixture into the egg whites. Pour the sponge cake mixture into a springform pan lined with baking paper. Bake in a preheated oven at 160°C (convection oven) for 40-45 minutes. Turn off the oven and let stand in the cooling oven for a further 10 minutes. Then remove from the oven and let cool. Once cooled, cut the cake in half horizontally twice. To do this, make a small horizontal cut along the edge with a knife. Wrap a piece of kitchen string around the base and tie it crosswise. Topping 1: Pour the blueberries through a sieve and separate them from the juice (retain the juice). Mix the cornstarch with the sugar and stir until smooth, using a little of the reserved juice. Bring the remaining juice to a boil, add the cornstarch and bring to a boil, then add the blueberries and let cool slightly. Topping 2: Melt the chocolate coating with the butter and the Licor 43 in a warm water bath and slowly add 100 ml of cream, stirring constantly. Whip the remaining 200 ml of cream until stiff and mix with the coconut milk. Then stir both together, including the coconut flakes. Chill the finished mixture in the refrigerator to allow it to set properly. Topping 3: Whip the cream with the vanilla sugar until stiff. Finish: Soak/brush two layers with Licor 43. Place one layer on a cake plate and cover with half of Topping 2 (chocolate-coconut mixture). Then spread about half of Topping 1 (blueberry mixture) and cover the layer. Then spread another 1/4 of the cream on top. Repeat with the second layer. Then place the top layer on top. Spread the remaining cream all over the cake, filling a piping bag with the remaining cream for decoration. Decorate as desired, e.g., with white chocolate, desiccated coconut, some of the blueberries, or in any other way. Refrigerate the cake until firm and keep it refrigerated until ready to serve.