Blueberry cake

Name: Blueberry cake
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 100 g soft butter or margarine; 50 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 1 pinch Salt; 100 g Marzipan raw mass; 3 Eggs (size M); 200 g Flour; 1/2 package Baking Powder; 100 ml Milk; 7-10 Tbsp Grease; 50 g ground hazelnuts; 2 TABLESPOONS Hazelnut flakes; 250 g Blueberries; 2 (250 g) Cup of whipped cream; 30 g Sugar; 1 package Vanillin sugar; 30 g Meringue; 7-10 Tbsp Mint leaves

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

100 g soft butter or margarine
50 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
1 pinch Salt
100 g Marzipan raw mass
3 Eggs (size M)
200 g Flour
1/2 package Baking Powder
100 ml Milk
7-10 Tbsp Grease
50 g ground hazelnuts
2 TABLESPOONS Hazelnut flakes
250 g Blueberries
2 (250 g) Cup of whipped cream
30 g Sugar
1 package Vanillin sugar
30 g Meringue
7-10 Tbsp Mint leaves

Directions

1
Stir the fat until foamy. Stir in sugar, lemon peel and salt. Dice marzipan and stir into the fat-sugar mixture until smooth. Gradually add the eggs. Mix flour and baking powder.
2
Stir in the milk by the spoonful. Grease the bottom of a springform pan (26 cm Ø). Fill in the dough, smooth it down and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes.
3
Remove the base from the springform pan and let it cool down. Lightly brown ground hazelnuts in a pan without fat while turning. Pour onto a plate and allow to cool. Also lightly roast the hazelnut leaves.
4
Sort the blueberries, rinse with cold water and dab dry. Whip cream, sugar and vanilla sugar until stiff. Fold in ground hazelnuts and 2/3 of the berries. Spread blueberry cream on the base. Sprinkle with the remaining berries, crumbled meringue and roasted hazelnut leaves.
5
Decorate as desired with mint leaves. Makes about 12 pieces.