Ingredients
Sponge biscuit
eggs
3pc
flour
120g
4.20oz
0.48cup
8tbsp
poppy seeds
30g
1.05oz
2tbsp
sugar
100g
3.50oz
0.40cup
6.70tbsp
baking powder
1tsp
Cream
cream cheese
500g
17.50oz
2cup
33.50tbsp
milk
60ml
1.98fl oz
4tbsp
white chocolate
100g
3.50oz
0.40cup
6.70tbsp
powdered sugar
50g
1.75oz
3.35tbsp
Blueberry filling
blueberries
200g
7oz
0.80cup
13.40tbsp
sugar
50g
1.75oz
3.35tbsp
cornstarch
1tsp
Method
Sponge biscuit
- Start whipping the eggs and gradually add sugar. Whip until fluffy.
- Sift the flour, baking powder and poppy seeds. Gently knead the dough.
- Transfer to a 16cm (6.30 inch) baking dish, and bake at 338F for 35-40 minutes.
- Soak the finished sponge biscuit at your discretion.
Cream
- For the cream, add milk to the curd and whip until smooth.
- Add the melted white chocolate and alter.
- Pour in the powdered sugar, and that's it.
Blueberry filling
For the filling, boil blueberries with sugar and add starch, stirring; cook until slightly thickened.
Assemble the cake, and let it stabilize in the fridge overnight.
