It’s blueberry season so here’s my contribution to one quick and very tasty dessert!
- Bring the blueberries and sugar to a boil (5 min.) And add the beaten stock with a little water. Cook to thicken (about 2-3 min)
- Beat egg whites, egg and sugar, add flour with a little powder and finally oil. Bake on baking paper in a pan for about 20 minutes at 180.
- Spread the blueberry cream on the hot biscuit. Arrange the petit biscuits over it.
- Cook the egg yolk, pudding and sugar cream and cool a bit, add the solidly whipped sweet cream, pour over the petit biscuits. Leave the cake a little at room temperature and then in the fridge for an hour or two.