Blueberry Cream Cake

The idea for this cake was inspired by the traditional German Kirsch-Schmand-Blechkuchen - layer cake with a cream filling, made with pudding and sour cream. I don't think I had ever met such a combination and I was very curious to try it. In the original recipe the fruit is cherries, usually from cans, but I used the blueberries that i picked on Mechit specifically with this cake in mind.

Instead of a butter cake layer, I chose to make a biscuit cheesecake base out of cracker biscuits and butter. My cream layer is custard, mixed with sour cream and the last layer is blueberries (no idea how much, all that I had managed to collect) and one packet of tortenguss - German fruit glaze, which I ordered from amazon.de.

Ingredients: 

Biscuit layer:

• 200 g cracker biscuits
• 100 g melted butter 

Cream layer:

• 2 eggs
• 100 g sugar
• 50 g flour
• 400 g milk
• 150 g sour cream  

Berry layer:

• blueberries
• 1 pack red tortenguss 
• 50 g sugar
• 220 g water 

Preparation:

This cake is made without baking, but you still have to cook the custard and the tortenguss. First prepare the biscuit layer - grind the biscuits, mix them with the butter, spread the buttery crumbs on the bottom of a cake form and press. Leave in the fridge for at least half an hour to cool and harden a little.

Meanwhile cook the custard - beat the eggs with the sugar, add the flour, stir, add the milk gradually, while stirring with a whisk. Bring to boil on a hot plate, while stirring constantly, until the custard is cooked. Leave to cool completely, covering the top with a stretch foil to avoid the formation of a crust.

Once the custard has cooled to room temperature, stir in the sour cream until smooth and homogeneous.

Spread the cream on top of the biscuit layer and leave in the fridge for at least half an hour.

Place the berries on top of the cream layer. Cook the red glaze according to the instructions. Cover the berries with the glaze and leave the cake in the fridge overnight.

The resulting cake is very light, creamy, with a fresh fruity taste, ideal with the morning coffee.