Yogurt Blueberry Slices

Preheat the oven to 150 °C (convection). Line a square (about 15 × 15 cm) baking pan with parchment paper.

Separate the eggs. Beat the egg whites with 3 tbsp hot water until stiff, slowly adding 90 g sugar and continuing to beat until the sugar has dissolved. Gently stir in the egg yolks.

Mix the flour and baking powder and carefully fold into the egg mixture until no dry streaks of flour remain.

Pour the batter into the prepared pan, smooth the surface and bake for 15–20 minutes. Remove and cool completely on a wire rack.

Puree the blueberries with 1 tbsp orange juice until smooth.

Soak the gelatin sheets in cold water.

Stir the natural yogurt with sugar, vanilla sugar, orange zest and the remaining orange juice until smooth.

Squeeze out the gelatin. Warm 2 tbsp of the yogurt cream slightly, dissolve the gelatin in it, then quickly stir into the remaining yogurt mixture. Allow the cream to set briefly until semi-firm.

Whip the cream together with the egg white until stiff and gently fold into the yogurt cream.

Spread half of the cream over the cooled sponge base and let it set briefly.

Fold the blueberry puree into the remaining cream, spread it over the first layer and smooth the surface.

Chill the slices in the refrigerator for at least 60 minutes, then cut into pieces and serve.