How to make
Beat the confectionery cream with 1-2 tablespoons of blueberry juice, until it becomes a light shade of purple. Heat the water and dissolve honey in it. This honey syrup is poured lightly on the first layer, which you have put in an appropriate tray. Spread some of the cream on the layer.
Take the second layer and turn it upside down. Brush it with blueberry jam and turn it back right-side up on top of the first one with the cream. Moisten the second layer and repeat the same procedure with the third.
Coat the entire cake with whipped cream and a layer of jam on top. For the outer layer of jam, add a little water to it to make it more fluid and allow for a more fine spread. The remaining cream is put in an icing piping syringe and used to decorate the cake along the edges.
Keep in a cold place for 2 hours before serving.
