Lavender sponge biscuit (18 cm | 7 inch)
3 pc
0.50 cup
150 g
5.25 oz
4.95 fl oz
0.75 cup
165 g
5.78 oz
5.44 fl oz
baking powder
1 tsp
4.92 ml
1 tsp
4.92 ml
0.50 cup
120 g
4.20 oz
3.96 fl oz
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
lavender dye (optional)
to taste
cream 33-35%
1.50 cup
350 ml
11.55 fl oz
white chocolate
0.75 cup
200 g
7 oz
6.60 fl oz
0.75 cup
200 g
7 oz
6.60 fl oz
cream cheese
1.25 cup
300 g
10.50 oz
9.90 fl oz
Blackberry confit (16 cm | 6.3 inch)
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
0.25 cup
80 g
2.80 oz
2.64 fl oz
1.50 cup
400 g
14 oz
13.20 fl oz


To top off the perfect picture, use the silk chocolate crème! But since the chocolate is white, you don't immediately expect such a flavor in this crème. All these details taste perfectly together!

Lavender sponge biscuit

For the lavender sponge biscuit (18 cm | 7 inch):

  • 3 eggs | 3.00 items
  • 150 g sugar | 5.30 oz
  • 165 g flour | 5.85 oz
  • 1 tsp baking powder | 1.00 tsp
  • 1 tsp lavender | 1.00 tsp
  • 120 g milk | 4.25 oz
  • 60 g butter | 2.10 oz
  • lavender dye (optional) | 0.00 to taste


Bring the milk with butter and lavender to a boil, and turn off the heat; stir until the butter dissolves. Cover the mass with a lid, and let it cool.

Whip the eggs with sugar until fluffy and whitening.

Sift the flour with the baking powder into the egg mass, and gently stir the flour into the eggs with a spatula from the top to the bottom.

Carefully pour the milk-butter mixture into the dough through a sieve; add the dye, and mix.

Bake the sponge biscuit in the oven, preheated to 180C (356F) for 40 minutes, until tender (check the readiness with a skewer). Cool the finished sponge biscuit a little in the mold; take it out, and wrap it in the film. Put the biscuit in the fridge.


A chic and very tasty crème with white chocolate and cream cheese (don't expect it to be smooth; if you want a perfect cake coating, then you better use a different crème for coating):

  • 350 ml cream 33% -35% | 12.30 fl oz
  • 200 g white chocolate | 7.05 oz
  • 200 g butter | 7.05 oz
  • 300 g cream cheese | 10.60 oz


Heat the cream; add the butter and chocolate to it, and let it stay for 30 seconds; stir the mixture until smooth. Refrigerate it in the fridge for about an hour. Whip the cold mass with a mixer until it turns completely white. Add the cream cheese to the mass, and mix thoroughly. Refrigerate the crème for 30 minutes to stabilize.

Blackberry confit

For the blackberry confit (16 cm | 6.3 inch):

  • Gelatin 10 g | 0.35 oz
  • Sugar 80 g | 2.80 oz
  • Blackberries 400 g | 14.05 oz


Soak the gelatin in 60 g (2.10 oz) of cold water, stir. Heat the blackberries with sugar over a medium heat, and stir; cook for 10 minutes.

Remove the mass from the heat, and rub it through a sieve to get rid of seeds. Add the gelatin, and stir. Pour the confit into two molds or rings, tightened with foil; place them in the freezer.


Assemble the cake, following the next order: a biscuit layer, the crème, the confit, a little crème, a biscuit layer, the crème, the confit, the crème, a biscuit layer. Cover the cake with any finishing crème to your taste.

Bon Appetit!