Preheat the oven to 180 degrees hot air.
Cream butter with powdered sugar, vanilla sugar and salt. Add the eggs little by little and continue mixing.
Mix semolina with baking powder. Stir lemon juice, semolina mixture and yogurt into the mixture. Pour the mixture into a 22 to 24 cm springform pan and bake for about 30 min. Check the cake and let it cool down.
Divide the cake into 3 layers.
Mix the curd, yogurt, lemon juice and sugar in a bowl until smooth. Whip the GUMA Pâtisserie cream until semi-solid, about 3 to 4 minutes, add 2/3 of it to the curd cream and mix. Bring the blueberries and sugar to the boil in a saucepan, simmer for at least 5 min until the berries have almost reduced to a sauce. Soak the gelatine in cold water, squeeze out and add to the blueberries. Allow to cool to lukewarm.
Add 2 to 3 tablespoons of the blueberries to the cream and mix.
Place a cake ring around the bottom cake layer, spread half of the blueberry cream on it and smooth it out. Do the same with the 2nd cake layer and the remaining cream and place the 3rd cake layer on top and press down lightly. Chill for 30 minutes.
Remove the cake ring, line with the remaining pâtisserie cream and finish with blueberry sauce, brittle and fresh berries before serving. Serve the remaining blueberry sauce with the cake.
Preparation Tip:
If the whole cake has been in the cooler for more than 3 hours, remove the cake from the refrigerator at least 20 minutes before serving to allow the semolina layers to soften.
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