- For the batter
- softened butter (for the pan)
- 6 eggs
- 200 grams sugar
- 2 Tbsps Vanilla sugar
- 1 tsp Orange zest
- 1 pinch salt
- 100 grams ground almonds
- 100 grams ground Hazelnuts
Butter springform pan.
For the batter: separate eggs. Whisk egg yolks with sugar, vanilla sugar and orange zest until foamy. Beat egg whites with salt until stiff and fold in nuts carefully. Fold into egg yolks and spread batter in a pan. Bake in preheated oven at 160°C (approximately 325°F) for about 30 minutes. Remove from the oven and cool.
For the cream: whisk cornstarch with egg yolks and milk until smooth. In a saucepan, combine sugar and cream and bring to a boil. Combine egg yolk mixture with half of hot cream and return to the pan. Bring to a boil one more time, stirring constantly. Remove from the heat and combine with orange juice, butter and remaining egg yolk mixture, whisk well. Cool slightly.
Rinse and pat dry blueberries.
Spread vanilla cream evenly on cake and smooth. Arrange blueberries on top and press lightly into the cream. Refrigerate for at least 2 hours. Loosen springform pan rim.
Toast almonds in a dry pan. Slightly heat apricot jam in a small saucepan. Brush cake with jam and press almonds on the sides of the cake.
Dust with powdered sugar and serve.