Blueberry Layer Cake
A blueberry Genoise sponge cake with pastry cream and finished with a cream and quark icing.
NF – nut-free
24 cm diameter (10-12 people)
flour, eggs, sugar, salt, baking powder, low-lactose butter, potato flour, lactose-free cream, quark, liqueur, vanilla sugar, blueberries, jam
Preservation and serving:
Keep in the fridge. Move the cake to room temperature 30 minutes before serving.