Step 1

1. Prepare the Cake Base: First, let’s prepare the essential cake base. You’ll need three layers, each about 1.5cm thick. For detailed instructions on how to make the cake base, please refer to the video linked below – it will be very helpful. (Video Link: https://youtu.be/2sp07a3j858)

Step 2

2. Make the Blueberry Compote: Create your own blueberry compote to add rich flavor to the cake.
(2) In a bowl, combine the frozen blueberries with 20g of sugar and mix well. Let it sit until the blueberries release some juice.
(3) Use a blender or food processor to purée the blueberries until smooth.
(4) Pass the puréed blueberries through a fine-mesh sieve to get a smooth purée.
(5) Pour the blueberry purée into a saucepan. Once it begins to boil, add the remaining 15g of sugar and stir well.
(6) As soon as the mixture starts to boil fully, turn off the heat immediately. Boiling for too long can make the compote too thick.
(7) After removing from heat, stir in 12g of Kirsch (cherry brandy). Kirsch enhances the blueberry flavor.
(8) The compote must be completely cooled before use, otherwise, it can affect the cream’s consistency. Allow it to cool thoroughly.

Step 3

3. Prepare Filling Cream and Assemble the Cake: Now, let’s make the filling cream that will go between the cake layers and assemble the cake.
(9) Combine all the filling cream ingredients (160g heavy cream, 32g mascarpone cheese, 16g sugar, 32g blueberry compote) in a bowl and whip them together.
(10) While whipping, use a spatula to scrape the cream from the sides and bottom of the bowl and mix it in. This helps create a consistently smooth cream.
(11) The filling cream should be whipped slightly firmer than the icing cream, so it doesn’t spread out when you layer it. Whip it until stiff peaks form.
(12) Take one cake layer and brush it with blueberry syrup to moisten it. Then, spread a generous amount of the filling cream evenly over the syrup. Repeat this process two more times, stacking all three cake layers. Ensure the cream reaches the edges of the cake for a visually appealing finish.

Step 4

4. Ice and Decorate: Smoothly ice the outside of the cake and decorate as desired.
(13) Prepare the icing cream by combining all the icing cream ingredients (180g heavy cream, 36g mascarpone cheese, 18g sugar, 36g blueberry compote) in a bowl and whip them. Whip this cream to a smooth, spreadable consistency, slightly softer than the filling cream. Reserve a small amount of cream for decoration. Frost the entire outside of the cake smoothly. Use the reserved cream for decorative swirls or add extra blueberries to finish.

Step 5

5. Product Information and Purchase Links:
– Size 1 High Cake Pan: https://link.coupang.com/a/pfaVH
– 1L Glass Mixing Bowl: https://coupa.ng/bK0HK7
– 16cm Pot: https://coupa.ng/bLWaIO
– 2.2L Glass Mixing Bowl: https://coupa.ng/cbZivG
– Hand Mixer: https://link.coupang.com/a/jI8Zc
– Food Processor: https://coupa.ng/bNnPbE

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