Quick Blueberry Tarte with Almond Sponge Cake Base

Today, the weather for plucking blueberries was perfect, so this is precisely what we did with relish under a bright blue sky... Blueberrys are much easier to pluck than strawberries, as you don't have to scoot around on the ground but have the berries in a great ergonomic height, practically falling into your basket! And they're so healthy! As we'd been invited to dinner spontaneously, I spontaneously tried once again to make a sponge cake base for fruit cakes myself - that mold is another one that the cake usually refuses to come out of! But then, it enables you to bake a cake base on a sunday, when you cannot buy one, and you can add ground almonds to make an almond sponge cake, which you cannot buy at all!

Ingredients for 12 servings:
10 g butter
3 eggs
75 g sugar
1 P. vanilla sugar
50 g ground almonds
25 g flour

1 P. vanilla custard powder (essentially 37 g corn starch and vanilla)
350 ml milk
2 TBSP sugar
ca. 400 g blueberries

Energy: 140 kcal per serving

For the quick sponge cake base, first use the butter to grease the mold very well, then put it into the fridge to cool. Preheat the oven to 180°C. 
Beat the eggs with sugar and vanilla sugar until nearly white, add the flour and almonds and mix carefully with a spatula.

Pour the batter into the mold, even it out and bake at 180°C 15-20 minutes, let it cool a bit and then coax the cake it out of the mold. Let the base cool on a rack. This is an honest picture of how my cake base looked when it came out of the mold. Well...I need to practice, it seems.

Luckily, most of the cake is invisible under the blueberries! So quickly prepare the custard cream pudding according to instructions with only 350 ml milk instead of the 500 ml listed in the instructions (heat the milk until it boils, then add the starch mixed with the sugar, set on the heat again while stirring until it thickens, voilà). Pour the custard onto the base (looks much better already!) and top with blueberries, pretty side facing up. Work quickly, as the vanilla custard hardens rather fast due to the smaller amount of milk used.
I hope it tastes a bit better than it looks.  Enjoy!

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