step 1
Preheat the oven to 350 degrees F (180 degrees C). Line the bottom of two 6-inch removable cake pans with parchment paper. Set aside.
step 2
In the mixing bowl, whip together Eggland's Best Classic Eggs (2) and Granulated Sugar (3 2/3 Tbsp) for about 10 minutes until fluffy or ribbon stage.
step 3
Quickly sift in Cake Flour (1/3 cup) and fold in with a whisk.
step 4
Once the flour is just combined, drizzle in the Vegetable Oil (2 Tbsp), Milk (2 Tbsp), and Vanilla Extract (2 tsp). Quickly fold in with the whisk and finish it off with a spatula until well combined.
step 5
Transfer the batter into the two cake pans, batter weighing about 100 grams each.
step 6
Bake it in the oven for about 15 minutes, until golden brown and a toothpick inserted into the center comes out clean.
step 7
In a saucepan, add Fresh Blueberry (2/3 cup), Granulated Sugar (3 2/3 Tbsp), and Milk (2 2/3 Tbsp). Heat up the mixture until it just starts to bubble then shut off the heat.
step 8
Sprinkle in Gelatin Powder (3 tsp) and stir until it has been dissolved.
step 9
Then, quickly blitz it in a food processor or blender until it is smooth. Let it cool while you whip your cream.
step 10
Whip your Kemps Heavy Whipping Cream (2/3 cup) in a mixing bowl until it turns into a soft cream. Do not whip until it turns into stiff peaks.
step 11
Drizzle in Yogurt (1/3 cup), Lemon Zest (1), and juice of 1/2 of a lemon. The mixture will thicken up as you fold.
step 12
Finally, stir in the blueberry mixture that has been cooled slightly and Milk (2 2/3 Tbsp) until evenly combined.
step 13
Prepare a 16-centimeter round cake ring along with a 6-centimeter transparent plastic cake wrapper to layer the cake.
step 14
Quickly, transfer one sponge cake into the ring as the base of the cake, then pour about half of the blueberry cream mixture into it until it covers the sponge cake and the sides.
step 15
Then, layer it with another sponge cake before adding the rest of the cream to cover it up. Roughly flatten the top with a spatula before letting it set overnight in the fridge.
step 16
To make the Blueberry Jelly Layer, in a saucepan, add Fresh Blueberry (1/2 cup), Water (2 Tbsp), and Granulated Sugar (1 Tbsp). Bring it up to a boil and cook the berries for a minute or two until the mixture is thoroughly purple and the berries are soft.
step 17
Shut off the heat and sprinkle in the Gelatin Powder (2 tsp).
step 18
Quickly transfer the mixture into a food processor and blend until smooth.
step 19
Then, strain the mixture at least 2 times to remove any fiber and air bubbles.
step 20
When the blueberry mixture is about body temperature, quickly pour it over the top of the cake and swirl around to let it set evenly. Place it back into the freezer and let it set for at least another 2-3 hours before serving.
step 21
To serve, decorate with some freshly whipped cream, mint leaves, and fresh blueberries before slicing it up.
