Preparation
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1Sprinkle the blueberries with 2 tablespoons of sugar, let them thaw in a sieve and collect the liquid. Place oat pillows in a freezer bag, close and roll over with a rolling pin until the oat pillows are crumbled. Mix melted butter and 40 g sugar with the crumbs. Press the mixture into a springform pan (Ø 26 cm) lined with baking paper.
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2Soak gelatin in cold water. Mix cream cheese, yogurt, lemon juice and 100 g sugar. Fold 250 g blueberries into half of the cream cheese mixture. Squeeze out the gelatine and melt it in a hot water bath. Don't let it boil! Stir half of it into the blueberry cream cheese mixture, add the other half into the mixture without blueberries. Spread both creams alternately on the base and carefully spread through with a spoon to create a marbling.
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3Make up the blueberry liquid with water to 250 ml. Bring to the boil in a saucepan with the cake glaze and the remaining sugar. Spread the remaining blueberries on the cake. Pour the blueberry glaze over it little by little. Chill the cake in the refrigerator for at least 3 hours. Decorate with mint and fresh blueberries if desired before serving.
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4Whether with raspberries, strawberries or lemon – this cake is a true all-rounder.
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
For the cake:
600 G
Blueberries (frozen)
2 EL
Sugar
150 G
Kölln Oat Porridge Fruit
125 G
butter
160 G
Sugar
10 Sheet
gelatin
600 G
Cream cheese (double cream level)
300 G
yogurt
3 EL
lemon juice
1 pack
Cake icing
