Ingredients

Sponge biscuit
eggs
3 pc
flour
0.50 cup
120 g
4.20 oz
3.96 fl oz
poppy seeds
2 tbsp
30 g
1.05 oz
0.99 fl oz
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
baking powder
1 tsp
4.92 ml
Cream
cream cheese
2 cup
500 g
17.50 oz
16.50 fl oz
milk
0.25 cup
4 tbsp
60 ml
1.98 fl oz
white chocolate
0.50 cup
100 g
3.50 oz
3.30 fl oz
powdered sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
Blueberry filling
blueberries
0.75 cup
200 g
7 oz
6.60 fl oz
sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
cornstarch
1 tsp
4.92 ml

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.