Cooking Instructions
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.
2.
In the mixing bowl, whip together
Eggs (2)
and
Granulated Sugar (11 tsp)
for about 10 minutes until fluffy or ribbon stage.
3.
Quickly sift in
Cake Flour (1/3 cup)
and fold in with a whisk.
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.
5.
Transfer the batter into the two cake pans, batter weighing about 100 grams each.
6.
Bake it in the oven for about 15 minutes, until golden brown and a toothpick inserted into the center comes out clean.
7.
In a saucepan, add
Fresh Blueberries (2/3 cup)
,
Granulated Sugar (11 tsp)
, and
Milk (8 tsp)
. Heat up the mixture until it just starts to bubble then shut off the heat.
8.
Sprinkle in
Gelatin Powder (1 Tbsp)
and stir until it has been dissolved.
9.
Then, quickly blitz it in a food processor or blender until it is smooth. Let it cool while you whip your cream.
10.
Whip your
Kemps Heavy Whipping Cream (sponsored) (2/3 cup)
in a mixing bowl until it turns into a soft cream. Do not whip until it turns into stiff peaks.
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.
12.
Finally, stir in the blueberry mixture that has been cooled slightly and
Milk (8 tsp)
until evenly combined.
13.
Prepare a 16-centimeter round cake ring along with a 6-centimeter transparent plastic cake wrapper to layer the cake.
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.
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.
16.
To make the Blueberry Jelly Layer, in a saucepan, add
Fresh Blueberries (1/2 cup)
,
Water (2 Tbsp)
, and
Granulated Sugar (4 tsp)
. 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.
17.
Shut off the heat and sprinkle in the
Gelatin Powder (2 tsp)
.
18.
Quickly transfer the mixture into a food processor and blend until smooth.
19.
Then, strain the mixture at least 2 times to remove any fiber and air bubbles.
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.
21.
To serve, decorate with some freshly whipped cream, mint leaves, and fresh blueberries before slicing it up.
