Yogurt and blueberry cake

Ingredients for 1 servings:

• 150 g wheat flour
• 50 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 100 g butter or margarine
• 2 eggs
• 50 g sugar
• 1 packet of vanilla sugar
• 50 g wheat flour
• 25 g cornstarch
• 1 tsp, leveled baking powder
• 2 tbsp jelly (blackcurrant)
• 8 sheets of white gelatin
• 500 g natural yogurt
• 60 g sugar
• 4 tbsp lemon juice
• 2 cups of cream
• 500 g blueberries
• 1 pack of cake glaze, clear

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 40 minutes

Kneaded dough: Put the flour in a bowl. Add the sugar, vanilla sugar, salt, and butter/margarine. Mix thoroughly with the dough hook of a mixer, then knead with your hands. Roll out onto the bottom of a 26 cm springform pan lined with baking paper and prick several times with a fork. Place the springform pan rim around the dough. Place the pan on a rack in the preheated oven and bake for about 15 minutes at 200 degrees Celsius. After baking, loosen the rim, but let it cool on the bottom. Then place it on a cake plate. Sponge cake: Beat the eggs with a mixer on high for 1 minute until frothy. Gradually sprinkle in the sugar and vanilla sugar and beat for another 2 minutes. Mix the flour, cornstarch, and baking powder, sift it onto the egg custard, and stir briefly. Pour the dough into a 26 cm springform pan lined with baking paper, place it on the rack in the preheated oven, and bake for about 25 minutes at 180 degrees Celsius. Warm the blackcurrant jelly slightly in the microwave and spread it on the shortcrust pastry base. Place the sponge cake on top and press down lightly. Place a cake ring around it. Yogurt cream: Soften the gelatin in cold water according to the instructions. Mix the yogurt with the sugar and lemon juice. Squeeze out the gelatin lightly and warm it in a water bath until dissolved. Whisk in some of the yogurt mixture, then add the rest of the yogurt. Whip the cream until stiff and fold it in. Spread it on the cake base and chill for at least 3 hours, preferably overnight. Wash and dry the blueberries, spread it on the yogurt cream, and cover with the cake glaze prepared according to the instructions.