How to make
Beat the eggs with the mixer for 3 minutes, add the oil and milk, mix for a minute, then add the prepared blueberry velvet mixture in portions.
The finished mixture is poured into the oven tray covered with baking paper. Bake at 340°F (170°C) until done.
Leave it for a few minutes to cool.
Cream for assembling the cake:
Beat the cream with the powdered sugar until ready, add the mascarpone and the condensed milk. Beat for another 1-2 minutes or until you get a smooth mixture for the cream.
With an adjustable ring, cut two 6.3″ (16 cm) diameter cake layers (there are left overs that I put away for candies).
On a mat or a plate of a suitable size, put 1 tbsp. of cream and place the first layer on it.
The milk is warmed for 30 seconds in a microwave, essence is added and the sponge cake layer is moistened with a brush.
Put about 0.8″ (2 cm) of cream on top of it, level it out well and put the blueberry jam on top of it.
Next up is the second layer, soaked again with milk and finished off with a layer of cream.
Place it in the refrigerator for 30 minutes.
After it has cooled, the ring is removed and the sides are also spread with cream.
The remaining cream is colored with paint and flowers are shaped.
I melted white chocolate, colored with paint and made the basket, using a silicone mold.
I dipped the washed and dried strawberries into the remaining chocolate, refrigerated for 10 minutes, then arranged them on top of the cake.
I put some fruit in the chocolate basket, which I dipped in gelatin.
After a few hours in the fridge, the cream cake with blueberries and mascarpone is ready to eat.
