Blueberry Almond Cake

For the dough: Preheat the oven to 180°C (approximately 350°F).

Cream butter, sugar and lemon zest. Gradually add eggs. Combine a pinch of salt, flour, baking powder and nuts. Fold into dough. Pour dough into a buttered springform pan, smooth and bake for 45-60 minutes.

For the cream: Rinse blueberries and drain well. Combine 2/3 of the berries with 2 tablespoons powdered sugar. Mash and mix with mascarpone. Soften gelatin in cold water and dissolve in a saucepan over low heat with 2 tablespoons of the blueberry cream. Stir into remaining blueberry cream. Beat cream with remaining powdered sugar until stiff and fold half of it into blueberry cream.

Remove cake from the oven, let cool, loosen from pan, cool completely and cut in half horizontally. Place bottom layer on a cake plate. Add a cake ring and top with blueberry cream. Add second layer of cake, press lightly and chill for 2 hours.