- oat flour: 30 g
- oats: 50 g
- peanut flour: 50 g
- water: 150 ml
- baking powder: 1 tsp
- cinnamon: 0.5 tsp
- soyyoghurt blueberry: 500 g
- pudding powder vanilla or corn starch: 37 g
- semolina: 40 g
- sweetener of your choice: 0.5 tbsp
- smashed blueberries: 140 g
- water: 100 ml
Mix all ingredients for the base and press into a mould.
Mix the ingredients for the cream and fill the base.
Bake at 180°C in a preheated oven with circulating air for 30-35 minutes.
Leave to cool and take out of the form.
Puree blueberries and heat up with water. Stir in gelling agent according to instructions, bring to the boil briefly.
Pour blueberry mixture on the cake and let it cool down.