Blueberry cake

Blueberries are delicious and also very healthy which makes them a perfect addition to any cake.
I mixed them with the cream and mascarpone to make a delicious and creamy blueberry mass.
I spread the blueberry mass onto a fluffy homemade sponge and topped it with fruity jelly and finally decorated it with cream and got this tasty, creamy and ‘blueberrylicious’ cake …. perfect for so many different occasions …. and here’s the bonus bit it’s actually really easy to make and the finished cake looks stunning! Just take a look 👀 at our
step by step recipe + photos, below.

Sponge:

3 eggs
60 g. of wheat flour
3 spoons of potato flour
6 spoons of sugar
pinch of salt

Blueberry Mass:

125g. blueberries
300ml. double cream
250 g. mascarpone cheese
80g. icing sugar
1 blackcurrant or blueberry jelly

To moisten the sponge:

Tea with no milk and one teaspoon of sugar. Leave to cool down to room temperature.
Just remember that moistened sponge should be moist but NOT WET!

Additionally:

1 blackcurrant or blueberry jelly
200 ml. double cream

Steps

Sponge:

Line the base of the round cake tin (max 24 cm).
Separate egg yolks from egg whites.
Whisk the egg whites with a pinch of salt until stiff.
In a large bowl cream egg yolks and sugar together until pale and fluffy.
Sift the flour over the mixture, then add 5 spoons of whipped egg whites (to soften the mixture) and mix it all with an electric whisk.
Keep going until no dry lumps of flour remain.
Then add the rest of whipped egg whites and fold it lightly with a rubber spatula. DO NOT USE the whisk this time (It helps to air the mixture and make your sponge light and fluffy!).
Pour the mixture into the round tin.
Bake in a preheated oven to 180° C, for 30-35 min until a toothpick inserted into the centre comes out clean.
Remove from the oven and let it cool. Leave it in the tin!

Blueberry Mass:

Dissolve the jelly in 200ml of water - leave to cool down to room temperature.
Blend blueberries and mascarpone together.
In a medium/large bowl whip the cream with the sugar.
Add the blended blueberries and mascarpone mix and cooled down jelly to the whipped cream and mix it GENTLY using a flat spatula... and the cream is ready! :-)

Assembling the Cake:

Gently wet the sponge with a little amount of tea.
Pour the blueberry mass on the sponge and put in the fridge for 2 hours.
Prepare the jelly following instructions on the packaging.
 Take the cake out of the fridge and slowly pour the jelly onto the cake.
 Put the cake into the fridge for at least 4 hours ... if possible leave it overnight.
Whip the cream. Put the whipping cream into a piping bag with a star-shaped nozzle and make little cream decorations around the top of the cake.
Cut and enjoy! :-D