you need a round baking dish 15-20cm
ingredients dough/batter: 120g butter,100g sugar, 1 packet vanillasugar, 3 eggs, 130g flour, 50g grounded almonds, 1 tsp backing powder, 1-2 tsp cardamom, 3 tbsp milk, 1 tsp cest of a organic lemon, dark cacao powder for baking (i used maybe 2-3 tbsp…so much until the dough is darkbrown.you might use less flour instead or add a bit of more milk to the dough)
ingredients cream: 400g whippingcream, 3 tbsp sugar, 250g mascarpone, 1 vanilla bean, 3 tbsp fresh lemon juice, 200g fresh blueberries (i made the double amount of cream to have plenty for the cake and used the rest for another desert)
extra 200g fresh blueberries to put on top of the cake, some fresh rosmary branches for decorating
- beat butter, sugar, vanilla sugar until fluffy.add the eggs and stir until creamy.add flour with grounded almonds, baking powder and cardamom.stir again.then add milk and cest of the lemon. and at the very end add the cacoa powder, as much as you think is fine (well i just experimented and it turned out really tasty and well.so just give it a try).
- pour the batter into the greased baking dish and bake for about 50-60 minutes with 180°C (circulating air)
- when its done, let it cool off and cut the cake apart, so you have two baked pastry cases.
- whisk the whipping cream with 2 tbsp sugar until stiff. stirr the mascarpone with the vanilla bean, lemon juice and 1 tbsp sugar until smooth. add the whipping cream to it and stirr again.then take a bit less than half of the cream in a seperate bowl and add the fresh blueberries, gently mix under.
- now use the cream with the blueberries and spread over the first baked pastry case.put the second baked pastry case on top and spread the cream without the blueberries over the rest of the cake.finish the cake with putting some fresh blueberries on top.
i hope it works all out as you try it.here, everyone was over the moon by the delicous taste of it.