Blueberry mandarin cake

Name: Blueberry mandarin cake
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 75 g Butter or margarine; 100 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 2 Eggs (size M); 150 g Flour; 1 TEASPOON Baking Powder; 250 g Schmand; 250 g Whipped cream; 2 TABLESPOONS Amaretto (almond liqueur); 2 packages Cream stabiliser; 50 g Amarettini (Italian almond biscuits); 250 g Blueberries; 7-10 Tbsp Mint leaves; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

75 g Butter or margarine
100 g Sugar
2 packages Vanillin sugar
1 pinch Salt
2 Eggs (size M)
150 g Flour
1 TEASPOON Baking Powder
250 g Schmand
250 g Whipped cream
2 TABLESPOONS Amaretto (almond liqueur)
2 packages Cream stabiliser
50 g Amarettini (Italian almond biscuits)
250 g Blueberries
7-10 Tbsp Mint leaves
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream fat, 75 g sugar, 1 packet vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in portions. Grease a springform pan (24 cm Ø) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Let it cool down on a cake rack and take it out of the tin.
2
Put the sour cream, cream, amaretto, 25 g sugar and 1 packet of vanillin sugar into a mixing bowl and beat until stiff with the whisks of the hand mixer. At the same time, allow cream stabiliser to trickle in. Halve the Amarettini, except for a few for decoration. Sort the blueberries, wash and drain. Fold 200 g blueberries and amarettini halves into the cream and spread on the cake base in a wave shape. Spread the rest of the Amarettini crumbled or whole with the remaining blueberries on the cake and press lightly. Decorate with mint and serve