Summary

Ingredients

• 170 g flour
• 0.5 teaspoon ½ baking powder
• 70 g almond (s), round
• 70 g butter
• 2 egg (s)
• 250 grams sugar
• 3 cups cream
• 2 cups yogurt
• 2 lemon (s)
• 6 sheets gelatine, white
• 3 sheets gelatine, red
• 400 g blueberries, (fresh or frozen)

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Instructions

1. For the almond base, make a shortcrust pastry from 70g flour, baking powder, ground almonds, 70g sugar and butter. Bake on a springform pan lined with baking paper at 170 ° C for about 10 minutes until golden brown.
2. For the sponge cake base, beat 2 egg whites, 2 tablespoons of hot water and 100g sugar until very frothy and then fold in 2 egg yolks and 100g flour. Place in a springform pan lined with baking paper and bake at 175 ° C for 15 minutes.
3. Whip three cups of cream and spread about a quarter of the cream on the almond base, then place the sponge cake on top of the cream layer. Place 300g blueberries (fresh or frozen) on the sponge cake, now place the edge of the cake around the cake if possible.
4. Mix 2 cups of yoghurt, the juice of 2 lemons with sugar to taste and the remaining cream. Soak 6 sheets of white gelatine in water, heat them up briefly and pour them into the yoghurt cream after cooling. Pour the mixture onto the blueberries and let it set. Bring 100g blueberries to the boil with 2 tablespoons of sugar and add a quarter liter of liquid. Then bind with 3 sheets of red gelatin and, after cooling, pour a mirror onto the cake.