Urmelis Blueberry and Lemon Stracciatella Cake

Ingredients for 1 servings:

• 105 g flour
• 20 g vanilla pudding powder
• 2 tsp baking powder
• 125 g butter
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 large eggs
• 75 ml egg liqueur
• Fat and flour for the mold
• 3 tbsp, leveled blueberry jam for spreading
• Oil for the cake ring
• 50 g chocolate with buttermilk lemon filling or white lemon wafer chocolate
• 125 g cream
• 75 g Greek yogurt, 10% fat
• 75 g sour cream
• 3 tsp, leveled powdered sugar
• 1 packet of vanilla sugar
• 1 tsp vanilla extract
• 3 tbsp lemon juice
• 4 g gelatin powder
• 2 tbsp cream
• 2 large jars of blueberries, 250 g drained weight each
• 270 g cream
• 280 g Greek yogurt, 10% fat
• 100 g sour cream
• 2 tbsp lemon juice
• 75 g powdered sugar
• 1 packet of vanilla sugar
• 2 tbsp eggnog
• 1 tbsp juice (blueberry juice)
• 13 ½ g gelatin powder
• 3 tbsp juice (blueberry juice)
• e.g. cream
• e.g. blueberries, fresh

Instructions

Working time approx. 3 hours; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours 30 minutes

fruity cake with white stracciatella lemon cream

Preheat the oven to 180°C (top/bottom heat). Line the bottom of a 26 cm springform pan with baking paper, then grease and flour. Mix the flour with the pudding powder and baking powder. Cream the butter with the sugar, vanilla sugar, and salt until light and fluffy. Beat in the eggs one at a time, then quickly stir in the flour mixture alternately with the egg liqueur. Pour the batter into the pan and smooth the surface. Bake on the middle rack for about 25 minutes, then remove the pan and let the cake cool slightly on a wire rack. Briefly heat the jam in the microwave and spread it over the base, leaving the edges free, then refrigerate briefly to set. Place a tall cake ring around the base and lightly oil it. For the stracciatella cream, finely chop the chocolate, whip the cream until stiff, and chill. Mix the yogurt with the sour cream, powdered sugar, vanilla sugar, vanilla extract, and lemon juice. Prepare the gelatin according to the package instructions and dissolve it with the cream in the microwave. First mix with 2 tablespoons of the cream, then stir into the remaining cream. Fold in the chocolate and cream and spread evenly over the base. Chill for at least 45 minutes. Meanwhile, for the blueberry cream, drain the blueberries and reserving the juice. Puree the berries and strain through a sieve if desired. Whip the cream until stiff and chill. Mix the yogurt with the sour cream, powdered sugar, vanilla sugar, juice, egg liqueur, and berry puree. Prepare the gelatin according to the package instructions and dissolve it with the juice in the microwave. First mix with 2 tablespoons of cream, then stir everything into the remaining cream. Fold in the cream and spread the cream evenly over the stracciatella layer. Chill for at least 3 hours. Carefully remove the ring and decorate the cake with cream and blueberries as desired. If you can’t find lemon-flavored white buttermilk chocolate, you can also use regular white chocolate with or without crisps. The eggnog in the cream can also be omitted; I just think it rounds out the flavor a bit.