Blueberry cream cake

Ingredients

For the sponge

• 6 large eggs (L)
• 60 g sugar
• 100 g sugar
• 20 g oil
• 100 g flour
• 25 g cocoa (11% fat)
• 1/4 teaspoon salt

For the blueberry sauce

• 280 g blueberries
• 135 g sugar
• 30 ml water

For the blueberry cream

• 400 g whipping cream (30% fat)
• 50 g sugar
• 190 g plain yogurt
• 10 g powdered gelatin
• 25 ml water
• 50 g whole blueberries

For soaking

• 45 ml collected blueberry syrup
• 90 ml still water

For the mascarpone cream

• 400 g whipping cream (30% fat)
• 70 g sugar
• 250 g mascarpone

For decorating

• 50 g blueberries
• 6 edible flowers

For the water bath

• 500 ml water

Preparation

1. Preheat the oven to 180°C for 10 minutes. Line a 24 cm round cake pan with baking paper. 2. Separate the egg whites from the yolks. Beat the yolks with 60 g sugar until pale and foamy, then add the oil and beat for another 1 minute. 3. Beat the egg whites with 1/4 teaspoon salt until foamy. Add 100 g sugar and beat until you have a thick, glossy meringue with no sugar crystals. 4. Fold the yolks into the egg whites with 2-3 circular strokes. Sift the flour mixed with the cocoa over the top and gently fold it in with a spatula, from the bottom up. 5. Pour the batter into the pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Let the sponge cool completely, about 60 minutes, then cut it in half horizontally. 6. Put the blueberries, 135 g sugar and 30 ml water in a heavy-based saucepan. Cover the pan if using fresh blueberries; leave it uncovered if using frozen ones. Simmer over medium heat for about 10 minutes, stirring from time to time, until the sauce thickens. Turn off the heat and cool the pan in a bowl of cold water for 15 minutes. 7. Divide the sauce in two. Pass one half through a sieve and leave it to drain for 5-10 minutes. Keep the syrup for soaking the cake, and blend the drained blueberries until smooth to make a paste for the mascarpone cream. 8. For the syrup, mix 45 ml of the collected blueberry syrup with 90 ml still water. 9. Soak the gelatin in 25 ml water for 10 minutes, then dissolve it in a double boiler for about 2 minutes, until liquid. Beat the cold cream with 50 g sugar until it increases in volume and becomes airy. Add the remaining half of the blueberry sauce, the yogurt and the dissolved gelatin, then beat until combined. Add the whole blueberries and gently fold them in with a spatula. 10. Place the first sponge layer on a serving plate inside a cake ring. Soak it with half the syrup, spread the blueberry cream on top, then add the second layer and soak it with the remaining syrup. Refrigerate for at least 4 hours. 11. Beat 400 g whipping cream with 70 g sugar until thick and voluminous, then beat the mascarpone into the cream. Set aside 300 g for decorating and cover the cake with the rest of the cream, starting at the top. 12. Mix 100 g of the reserved cream with the blueberry paste. Set aside 15 g of the mixture, then put the rest in a piping bag fitted with a plain tip and pipe the first decorative row around the base of the cake. Mix another 100 g of cream into the 15 g you set aside, reserve 15 g again and put the rest in the piping bag, above the first row. Repeat with the final 100 g of cream and the 15 g you set aside. Decorate with blueberries and edible flowers.