Yogurt and blueberry cake

Ingredients for 1 servings:

• 3 eggs
• 100 g sugar
• 1 sachet of vanilla sugar
• 140 g flour
• 1 tsp, leveled baking powder
• 10 sheets of gelatin
• Water, cold for soaking
• 3 cups of natural yogurt, 150 g each
• 180 g sugar
• 1 lemon(s), juice
• 500 ml whipped cream
• 300 g blueberries
• Fat, for the shape

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 10 minutes

Preheat oven to 160°C fan/convection oven. Grease a springform pan. Dough: Beat the eggs for at least 2 minutes until frothy. Slowly add the sugar and vanilla sugar while stirring. Then continue stirring for at least 5 minutes. Mix the flour and baking powder, sift them into the egg mixture, and carefully fold them in. Pour the dough into the pan and bake in the preheated oven on the middle rack for about 25 minutes. After baking, remove from the pan and let it cool on a wire rack. Cream: Soften the gelatine and dissolve it in a saucepan over low heat. Mix the yogurt with the sugar and lemon juice. Add the mixture to the gelatine a tablespoon at a time and mix well. Whip the cream until stiff. When the yogurt mixture begins to set, fold in the cream. Divide the baked base and place the bottom layer back into the springform pan. Close the springform pan rim around the base. Spread about 2/3 of the yogurt cream on the base. Place half of the blueberries on top. Spread the remaining yogurt mixture over the base and garnish with the remaining blueberries. Let the cake set in the refrigerator for at least 3 hours.