Blueberry cake｜HidaMari Cooking

I made a sponge cake with blueberry compote in between.
The finishing touch was made with a basket dipper using a one-eyed tip.
Turn on subtitles to see the process.

▷Ingredients (φ15cm):
■Sponge cake
2 whole eggs
60 g sugar
60 g cake flour
20 g milk

Blueberry compote
150 g blueberries
30 g sugar
1 tbsp lemon juice

■Cream
200 ml heavy cream
18 g sugar

▷How to make:

1. Beat the whole eggs with the sugar until white and fluffy.
2. Add flour and mix until glossy.
3. Blend the dough and milk together and add to ②.
4. Pour the batter into the mold and bake in a preheated oven at 170℃ for 25 minutes.
5. When the sponge cake has cooled, slice into 3 pieces.
6. Combine blueberries, sugar, and lemon juice in a saucepan over medium heat.
7. When blueberries are softened, remove from heat.
8. Spread the blueberry compote between the sponge cakes.
9. Whip the whipped cream with the sugar while chilling.
10. Cover the cake with whipped cream.
11. Re-whip the whipped cream to a stiff consistency and divide into 80g portions.
12. Add the blueberry compote (it is best to keep the pulp as small as possible) to the remaining whipped cream and mix.
13. Squeeze the blueberry cream and whipped cream over the top of the cake.