Ingredients for approx. 12 pieces (springform pan with 24 cm diameterr):
For the sponge:
2 eggs (M)
1 tbsp water
60 g sugar
1 packet vanilla sugar
1 pinch of salt
60 g wheat flour type 405
¼ teaspoon baking powder
Baking paper or butter or margarine for greasing
For the topping:
1 jar of blueberries (approx. 370 g net)
250 g raspberry jelly
1-2 tbsp raspberry brandy
8 sheets white gelatine
400 g cream cheese
500 g yoghurt
100 g sugar
4 tbsp lemon juice
200 g whipped cream
2 egg whites (M)
For decoration:
50 g chopped pistachios
Preparation:
1. Line the base of the springform pan with baking paper or grease it. Preheat the oven. For the sponge mixture, whisk the eggs with the water, sugar, vanilla sugar and salt until foamy.
2. Mix the flour with the baking powder, sieve it into the egg mixture and carefully fold in the ingredients with a whisk. Pour the batter into the tin, smooth the surface. Bake in a preheated oven at 200 degrees (gas: Level 5/Circulating air: 180 degrees) for 20-30 minutes.
3. Leave the sponge to cool in the tin for 10 minutes. Then remove from the tin and turn out onto a cooling rack. Remove the baking parchment and leave the cake base to cool.
4. Cut through the cake base once. For the topping, drain the blueberries in a sieve, reserving the blueberry juice. Puree the fruit. Stir the jelly with the raspberry brandy until smooth, warm it up and spread it on the bottom cake layer, place the second cake layer on top and put a cake ring around it.
5. Soak the gelatine in cold water for 5 minutes. Mix the cream cheese with the yoghurt and sugar. Squeeze out the gelatine. Add the lemon juice and 50 ml blueberry juice. Squeeze out the gelatine and dissolve in it. Mix with 2-3 tbsp. cream cheese, then stir into the remaining cream cheese. Chill for 20-30 minutes until it starts to gel.
6. Whip the cream and egg whites separately until stiff and fold into the gelling cream cheese. If necessary, season the cream a little more with sugar to taste. Pour onto the cake base and smooth down. Immediately spread the blueberry puree onto the cake and mix with the cream cheese with a fork to create a marble effect. Chill the cake well - preferably overnight.
7. Just before serving, remove the cake ring and garnish the cake with chopped pistachios.
Preparation time approx. 1 hour (without waiting and cooling time).
Nutritional values per piece approx.:
Calories: 431
Joule: 1808
Protein: 8,6 g
Fat: 24,9 g
Carbohydrates: 43 g
(FoodCentrale by ddp images)
