Ingredients
Sponge biscuit
egg
6pc
sugar
100g
3.50oz
0.40cup
6.70tbsp
vanilla extract
to taste
flour
160g
5.60oz
0.64cup
10.72tbsp
fresh blueberries
300g
10.50oz
1.20cup
20tbsp
The cream
mascarpone
500g
17.50oz
2cup
33.50tbsp
whipping cream
350ml
11.55fl oz
1.40cup
23.45tbsp
sugar
to taste
vanilla extract
to taste
Soaking
lemon juice
1pc
orange juice
1pc
sugar
1Tbs
Method
Sponge biscuit
- Whip the whites with sugar separately (70g | 2.45 oz) to peaks, in order to make the sponge biscuit light and airy.
- Next, whip the yolks with the remaining sugar and vanilla until white.
- Then we combine both masses, and gently mix with a spatula.
- Gradually add the sifted flour, put the fresh blueberries, and mix again with a spatula.
- Transfer the dough into a 20-22cm (7.87-8.66 inch) mold, covered with parchment.
- Bake it in the oven preheated to 302F (150C) for 1 hour.
The cream
Whip all the ingredients until fluffy.
Soaking
Combine all the components until the sugar dissolves.
Cake assembly
- Divide the resulting sponge biscuit into 3 cake layers.
- Soak each cake layer (you better to do it 10 minutes before assembling the cake), cover with cream and put in the fridge for several hours, or better overnight.
- Take the cake out of the fridge, and decorate to your taste.
