Strawberry-Blueberry Cake

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp water
• 80 g sugar
• 1 pinch of salt
• 35 g flour
• 35 g starch flour
• ½ tsp baking powder
• 30 g cocoa
• 1 egg(s)
• 1 tbsp water
• 1 pinch of salt
• 40 g sugar
• 20 g flour
• 20 g cornstarch
• ¼ tsp baking powder
• 100 g blueberries, pureed
• 25 g sugar
• 125 g yogurt
• 2 sheets of gelatin
• 100 g strawberries, pureed
• 25 g sugar
• 125 g yogurt
• 2 sheets of gelatin
• 100 g whipped cream
• 60 g blueberries
• 60 g strawberries
• 125 g blueberries, pureed
• n. B. water
• 2 sheets of gelatin
• 10 g sugar
• 200 g whipped cream
• some sugar

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 40 minutes; Total time approx. 7 hours 10 minutes

With two kinds of biscuit and yogurt

Dark base: Separate the eggs. Beat the egg whites with 2 tablespoons of water and salt until stiff, gradually incorporating the sugar. Briefly mix in the egg yolks on the lowest setting. Sift the flour, cornstarch, cocoa powder, and baking powder over the mixture and fold in. Spread into a 20 cm springform pan lined with baking paper and bake at 150°C (convection oven) for about 25 minutes. Allow to cool and then cut in half. Light base: Mix the ingredients as for the dark sponge cake. Bake the base for 15 minutes. Allow to cool, but do not cut in half. Blueberry cream: Soak 2 sheets of gelatine in cold water. Mix the yogurt with the sugar and pureed blueberries. Dissolve the squeezed gelatine over low heat, stir in a little of the cream, and then stir the mixture into the cream. Strawberry cream: Prepare the same way as for the blueberry cream. Refrigerate both creams until they begin to set. Meanwhile, whip the cream until stiff. Fold half into the blueberry cream and the rest into the strawberry cream. Fold 60g blueberries into the blueberry cream and 60g strawberries into the strawberry cream. Place a cake ring around a dark sponge cake base and spread the blueberry cream on top. Cover with the other dark layer and spread the strawberry cream on top. Place the light sponge cake on top. Chill for one hour. Glaze: Soak 2 sheets of gelatin. Make up the blueberries with 150ml of water and mix with the sugar. Dissolve the gelatin in a saucepan over low heat, stir into the blueberry puree, and pour the jelly onto the cake. Leave to set in the refrigerator for at least 4 hours. Loosen the cake ring with a knife. Whip the cream with a little sugar until stiff peaks form and garnish the cake with it. Decorate with berries, if desired.