Angel Cake with Vanilla Cream and Blueberry Compote

To make vanilla cream, bring Heavy Cream (240 mL), Milk (120 mL), Honey (1 Tbsp), and Vanilla Extract (1 dash) to a simmer. Mix Corn Starch (1 tsp) and Water (2 tsp) to make a cornstarch slurry, add to mixture. Simmer a few seconds, remove from heat, check and adjust taste and texture, let cool to room temperature.

Cut Angel Food Cake (1) into 3 rings.

Divide 2 cups of vanilla cream between the bottom-two of the rings, re-assemble the cake.

Melt Butter (1 stick) add washed and dried Fresh Blueberries (600 g), when simmering, add Corn Starch (1 tsp) and Water (2 tsp) mixed to make a cornstarch slurry, simmer a few more seconds, remove from heat.

Add Honey (3 Tbsp), Vanilla Extract (1 dash) and the juice from Lemon (1), stir to mix, check and adjust seasoning, then let cool to room temperature.

Fill the hole in the center of the cake with blue berry compote. If you value “Yummy” and abundance over beauty, pour more blueberries around the cake. Decorate with pomegranate seeds and a small bouquet of flowers.

Serve and enjoy!