Blueberry Pie – without Baking

A great cake recipe for any occasion:

1. toast minced hazelnuts in a frying pan without fat until golden brown, then cool. Chop cooking chocolate into small pieces with a heavy kitchen knife. Coarsely chop biscuits. Cut marzipan into very small cubes. Knead together cooking chocolate, hazelnuts, butter, biscuits, marzipan and liter pinch of salt until smooth.

Line the bottom of a cake springform pan (26 cm ø) with parchment paper.

Spread the dough evenly as a base in the tart springform pan and press firmly with your fingers until smooth). Cover and refrigerate until further use.

For the cream, soak gelatin in cold water.

Finely grate lemon zest, cut lemon in half and squeeze (yields 50 ml juice). Squeeze curd in a muslin cloth.

Mix cream cheese with powdered sugar, curd cheese and lemon peel. Warm the juice of one lemon slightly, squeeze the gelatine slightly and let it melt. Stir quickly with a quarter of the cream cheese, then stir with the remaining cream cheese until smooth. Whip the cream until stiff and fold into the cream. Spread the cream on the base of the cake springform pan, cover and chill for at least 2 hours.

For the topping, rinse the blueberries and drain very well. Cut vanilla bean lengthwise, scrape out pith. Caramelize sugar in a saucepan over medium heat until light brown. Add 250 g blueberries, extinguish with the orange juice.

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