Small sponge ring with blueberries

Name: Small sponge ring with blueberries
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 170 g Blueberries; 3 Eggs (size M); 75 g Sugar; 1 package Vanillin sugar; 1/2 TEASPOON Cinnamon; 50 g Flour; 25 g Cornstarch; 1 knife tip Baking Powder; 1/2 (50 g) Half-bitter chocolate bar; 1 TEASPOON Icing sugar; 7-10 Tbsp Peppermint leaves; 7-10 Tbsp Fat and semolina

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

170 g Blueberries
3 Eggs (size M)
75 g Sugar
1 package Vanillin sugar
1/2 TEASPOON Cinnamon
50 g Flour
25 g Cornstarch
1 knife tip Baking Powder
1/2 (50 g) Half-bitter chocolate bar
1 TEASPOON Icing sugar
7-10 Tbsp Peppermint leaves
7-10 Tbsp Fat and semolina

Directions

1
Wash and drain the blueberries. Separate eggs. Beat the egg whites and 3 tablespoons of cold water with the whisks of the hand mixer until stiff. Add sugar and vanilla sugar and continue beating until a creamy mixture is formed. Stir in egg yolk and cinnamon. Mix flour, starch and baking powder, sieve onto the egg mixture and fold in carefully. Fold in blueberries as well.
2
Pour the sponge mixture into 6 greased ring moulds (10 cm Ø, 125 ml) sprinkled with semolina. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. Turn out of the ramekins and let them cool down. In the meantime, roughly chop the chocolate and melt it in a bain-marie. Decorate the cakes with the chocolate and icing sugar. Arrange them on a plate and decorate with mint leaves as desired. Makes 6 pieces
3
Tip: Instead of the wreath shapes you can also use paper shapes (always put 2-3 paper shapes inside each other). Sponge cake mixture then makes about 12 moulds