Soured milk blueberry cake
easy
60 mins
60 mins
Ingredients
- 1 egg (size M)
- 180 g Sugar
- 1 package Vanillin sugar
- 40 g Flour
- 10 g Cornstarch
- 1/2 TEASPOON Baking Powder
- 1 package (250 g) frozen blueberries
- 14 sheets white gelatine
- 700 g Soured milk
- 7-10 Tbsp Juice and grated rind
- 7-10 Tbsp of 1 untreated lemon
- 300 g Whipped cream
- 1 TABLESPOON crushed pistachio kernels
- baking paper
Directions
- 1
Separate the egg. Beat egg white and 1 tablespoon of lukewarm water until stiff. Gradually add 30 g sugar and vanillin sugar. Stir in egg yolk. Mix flour, cornstarch and baking powder and sieve over the egg foam.
- 2
Carefully fold in. Line the bottom of a springform pan (24 cm Ø) with baking paper. Pour in the dough. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 15 minutes. Turn out onto a cake rack, remove baking paper and let the sponge cake cool down.
- 3
Let the blueberries thaw. Mix 2/3 of the fruit and 2 tablespoons of sugar and puree with a chopping stick. Soak the gelatine. Squeeze out 3 leaves, dissolve and mix with the blueberry puree.
- 4
Stir the soured milk, remaining sugar, lemon juice and zest. Squeeze out the rest of the gelatine, dissolve and stir into the soured milk. Place in a cool place until the cream begins to gel. Whip 1 cup of cream until stiff and fold in.
- 5
Place the edge of the springform pan around the sponge cake. Pour in the cream and smooth it down. Pour on the puree and fold in lightly. Chill the cake for about 2 hours. Whip the rest of the cream until stiff, fill into a piping bag with star-shaped spout and garnish the surface of the cake with it.
- 6
Decorate with remaining fruit and pistachios.
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