Blueberry cake in a glass

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Mix 400 ml milk, 2 eggs, 40 g sugar, vanillin sugar and starch in a pot. Bring to the boil while stirring and simmer for about 2 minutes. Let the vanilla cream cool down and stir from time to time

2. 2

   Grease a baking tray (approx. 35 x 40 cm) well or line it with a permanent baking release film (temperature-resistant up to at least 250 °C). Beat 3 eggs and 125 g sugar for at least 8 minutes until frothy. Sift the flour and baking powder into a sieve and mix with 5 tbsp. milk using a hand mixer at the lowest setting.

3. 3

   stir underneath. Spread on the tin. Bake in the preheated oven (electric cooker: 250 °C/circulating air: 225 °C/gas: level 5) for approx. 5 minutes. Allow to cool down

4. 4

   Select the blueberries, wash and pat dry. Sprinkle with 1-2 tablespoons of sugar and let it stand for a while. Roast the almonds without fat until golden brown and let them cool down

5. 5

   Use a glass (approx. 8 cm Ø) to cut out circles from the sponge cake plate. Use the rest of the sponge cake for other purposes or crumble it onto the cakes at the end

6. 6

   Layer sponge circles, vanilla cream and 2/3 blueberries alternately in 6-8 glasses (approx. 10 cm Ø) or for a picnic in small round plastic boxes with lids. Whip the cream until stiff. Distribute into the glasses. Decorate with almonds, rest of blueberries etc.

Nutrition Facts

KCAL
540 kcal

CARBS
64 g

FATS
24 g

PROTEINS
14 g