Blueberry Slices

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Put blueberries in a bowl, sprinkle with 125 g sugar and defrost at room temperature. Grease the fat pan of the oven (32 x 39 cm) and dust with flour. Separate the eggs. Beat the egg whites with salt until stiff, chill. Whisk butter with 350 g sugar with the whisk of the hand mixer until white-creamy. Stir in egg yolks one after the other. Stir in 150 g yoghurt. Mix flour and baking powder and stir in briefly. Carefully fold in 3 portions of beaten egg white

2. 2

   Put the dough into the fat pan and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes. In the meantime, wash the organic orange, rub dry and finely grate the skin. Squeeze all oranges, measure 300 ml juice. Put juice with orange peel and 150 g sugar in a pot. Bring everything to the boil and boil it down for 6-8 minutes at high heat until syrupy. Remove the cake from the oven. Spread the syrup over the cake while it is still hot. Let it cool down on a cake rack

3. 3

   Halve the bottom once and place on two boards or trays. Soak the gelatine in cold water. Crush blueberries slightly with a fork. Add 500 g yoghurt and mix. Squeeze the gelatine and dissolve carefully. Stir a little yoghurt cream into the gelatine, then stir everything into the rest of the cream. Put it in a cold place. Whip the cream until stiff. When the cream starts to gel, fold in the cream

4. 4

   Spread the cream on the floors and spread carefully. Chill for about 2 hours. Chop the pistachios. Cut cake into pieces and sprinkle with pistachios

5. 5

   waiting time approx. 3 hours

Nutrition Facts

KCAL
320 kcal

CARBS
33 g

FATS
18 g

PROTEINS
5 g