Mini Blueberry Cake

Ingredients

• 2 Eggs
• 80 g raw cane sugar (4 tbsp)
• 1 pinch salt
• 60 g whole wheat flour (4 tbsp)
• 1 tsp Baking powder
• 4 sheets white gelatin
• 1 Organic lemon
• 350 ml buttermilk
• 500 g Blueberries
• 150 g whipping cream
• 10 g powdered sugar from raw cane sugar (1 tbsp)

Instructions

1. 1.

   In a mixing bowl whisk eggs, 1 tbsp hot water, 50 g sugar and a pinch of salt for about 3 minutes until light and fluffy.

2. 2.

   Add whole wheat flour and baking powder, stir briefly to combine.

3. 3.

   Line a 20 cm springform with parchment paper, pour in the batter and smooth the top. Bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 10 minutes.

4. 4.

   Remove from oven, loosen the springform edges, transfer the cake onto a cooling rack and let it cool completely.

5. 5.

   Meanwhile soak gelatin sheets in cold water. Wash lemon hot, dry and grate about one‑third of its zest finely. (Use the remaining lemon elsewhere.)

6. 6.

   Squeeze out excess water from gelatin and warm gently in a small pot while stirring until dissolved.

7. 7.

   First stir in 4 tbsp buttermilk, then the rest of the buttermilk, lemon zest and remaining raw cane sugar into the gelatin mixture. Chill the cream until it starts to thicken.

8. 8.

   In the meantime wash blueberries in a large bowl and drain well in a sieve.

9. 9.

   Remove parchment from the cooled cake base. Cut the sponge horizontally once and place a ring around the lower part of the base.

10. 10.

    Whip cream stiffly and fold into the buttermilk‑gelatin mixture.

11. 11.

    Fold about two‑thirds of the blueberries into two‑thirds of the buttermilk‑cream, spread over the lower sponge layer and smooth the surface.

12. 12.

    Place the second sponge layer on top, irregularly spoon the remaining buttermilk‑cream over it and scatter the rest of the blueberries. Chill the blueberry cake for at least 1 hour before serving. Dust with powdered sugar just before serving.