Blueberry Cake

I had wanted to use my blueberries thoughtfully & after eating this cake, I would not have it any other way.

I started with a classic french sponge which turned out light & airy. Leave to cool and cut horizontally into 2. Lightly brush off crumbs.

For the filling, I had whisked 3 egg yolks with 30gm of sugar till light & smooth. Set aside.

Mash about 80gm of fresh blueberries through a seive to get the pureed flesh. Add half zest and juice of lemon. Set aside.

Melt 2 tsp of gelatine with 25ml of water over bubbling water until it melt. Combine the gelatine, egg & blueberry mixture until smooth. Add 130ml of whipped cream and 100ml of blueberry yogurt & combine till fully mixed. Throw in a handfull of fresh blueberries.

Fill the cake with filling and refrigerate the cake for at least 3 hours until the filling sets. Once cake is ready for icing, whip about 150ml of cream with a tbsp of icing sugar and coat the cake.

The blueberry yogurt mousse filling is unmistakenly a hit!