Blueberry Cakes with Vanilla and Blueberry Sauce

First cook the two sauces: stir one third of the milk with the custard powder as well as the egg very well. Bring the rest of the milk to a boil with the sugar and the vanilla stalk cut open and the seeds scraped out. Leave to stand next to the stove for 10 minutes.

Then remove the vanilla stem and bring the milk to a boil again. While stirring, pour very hot to the custard powder-milk-egg mixture. Return to the skillet and bring just before boiling point, stirring throughout, until the cream binds slightly.

Whip the cream until only half stiff and fold into the custard. Refrigerate.

For the blueberry sauce, mash the berries with the juice of one lemon and the sugar. Refrigerate.

Preheat the oven to 180 °C. Cover a baking tray with parchment paper and butter very well. For the cakes, separate the eggs into egg yolks and egg whites. Beat the egg yolks with half of the sugar to a light, thick cream. Stir in the almond kernels. Beat the egg whites until creamy. Then, while continuing to whisk, gradually add the remaining sugar and whip to a glossy white egg white. Fold the egg whites and flour alternately into the egg-almond cream. Fold in the blueberries. Form large “blobs” of the blueberry mixture on the prepared baking sheet. Bake immediately in the heated oven on the second rack from the bottom for 10 to 12 minutes until very light. When warm, arrange on plates with the vanilla and blueberry sauce.

(With

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