Vanilla pudding blueberry cake with chocolate coating

Ingredients for 1 servings:

• 150 g sugar
• 1 packet of vanilla sugar
• 110 g flour
• 1 tsp baking powder
• 4 eggs
• possibly cocoa powder
• 2 packets of pudding powder (vanilla flavor)
• 1 liter of milk
• 8 tsp sugar
• 1 jar blueberries, drained
• 1 cup chocolate glaze

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 55 minutes

For the sponge cake, mix together the eggs, sugar, and vanilla sugar. Once everything is nice and creamy, fold in the flour and baking powder. If you prefer a dark sponge, simply add 5-6 teaspoons of cocoa. Pour the batter into a springform pan and bake at 220°C for 30-35 minutes (use a skewer to test the doneness). Check regularly to ensure the base doesn’t get too dark; reduce the heat if necessary. Let the sponge cake cool and cut it in half. Place a cake ring around it. For the filling, cook the vanilla pudding with milk and sugar according to the package instructions and carefully fold in the drained blueberries. If you like, you can use the blueberry juice to cook the pudding. Spread the mixture on the bottom sponge cake and let it cool slightly before placing the lid on top. Heat the chocolate glaze according to the instructions and pour it over the cake. Smooth it out and let it set.