Blueberry Sour Cream Cake

Summary

Ingredients

• 3 egg whites
• 3 egg yolks
• water
• 100 g suar
• 100 g hazelnuts, round
• 100 g chocolate, rated
• 2 cups sour cream
• 2 packs vanilla sugar
• 1 ½ tablespoon sugar
• 1 packet sauce powder, for vanilla sauce without cooking
• 1 cup sweet cream
• 2 packs cream stabilizer
• 2 tablespoon sugar
• 1 glass blueberries
• 2 packs cake icing, red

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Instructions

1. For the dough:
2. Beat the egg whites with a tablespoon of cold water until stiff, slowly pour in the sugar and briefly stir in the egg yolks. Carefully fold in the ground nuts and grated chocolate with a whisk and place in a greased springform pan. Bake at 170 ° C for about 20 minutes until light brown. To let it cool down.
3. For covering:
4. Mix the sour cream with the vanilla sugar, sugar and vanilla sauce powder. Whip the cream with the sugar and cream stiffener until stiff and fold in. Place a cake ring around the base and pour in the cream. Drain the blueberries (catch the juice in the process) and spread over the mixture. Make up the juice to 500 ml with water. Mix the sugar with the icing powder and juice, bring to the boil while stirring and pour over the blueberries.
5. Chill for approx. 2 hours.