How to cook
In bowls, separate the egg whites from the yolks. Beat the egg whites with a pinch of salt for 3-4 minutes.
Beat the yolks with a mixer with 3.5 oz (100 g) of sugar until the mixture turns white. Combine them in one bowl, while stirring gently from bottom to top so that the mixture stays fluffy.
In another bowl, mix the sifted flour with the baking powder, starch, vanilla and a pinch of salt. Add the grinded almonds. Add the dry mixture to the eggs in portions. Pour the melted butter in a stream. Homogenize the mixture. Line a form with baking paper.
Pour the cake mixture in it. Smooth it out and bake the cake layer at 180 degrees in a preheated oven with a fan for about 25 minutes. Remove the form, take out the cake layer and cool it on a wire rack.
For the cream, beat the chilled cream well. To the cheese, add one tablespoon of the Philadelphia cheese or cream, homogenize the mixture well and add the cream. Put gelatin in a glass of cold water to soften.
Add the softened gelatin and 1.7 oz (50 g) of sugar to the lemon juice. Put the liquid on a heated hob and stir until the gelatin melts. Add it to the cream and mix well.
Cut the cooled cake layer horizontally. In a form with a detachable bottom add one half of it, pour all of the cream, smooth it out and cover it with the other half. Put the cake in the refrigerator for 5-6 hours.
Decorate the chilled blueberry cake with fresh blueberries and sprinkle it with powdered sugar!