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300 g blueberries
5 tablespoons apricot jam
200 g granulated sugar
1 package cake jelly
1 teaspoon lemon juice
20 g powder sugar
1/8 l whipping cream
50 g flaked almonds
1/4 l water

cake base:
3 eggs
60 g granulated sugar
half organic lemon peel
1 sachet vanilla sugar
50 g sifted flour
25 g ground almonds
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Beat eggs, sugar, vanilla sugar over steam, remove from the heat and continue to beat until cool. Fold in flour and almonds; butter and flour cake tin and bake at 180° C for about 10 minutes. When cooled off, take out from the tin; slightly warm and stir apricot jam until smooth and evenly brush the cake base.
Carefully wash blueberries, add sugar to combine and spread onto the cake. Stir cake jelly in 1/4 l water, lemon juice and sugar, continue according to instruction. Pour jelly over the blueberries. Top it off with whipped cream and flaked almond and put cake in the fridge for 3 hours.