The blueberry white chocolate whipped cream cake recipe
My Instagram: https://www.instagram.com/thythan_recipes/

- The sponge cake (15cm/6in)
3 eggs
1 tsp vanilla extract
80g sugar
bring up to 40C over the double boiler

90g cake flour
20g butter
20g milk
bake at 170C for 40 minutes

- Blueberry jam
200g blueberry
2 tbsp water (30ml)
40g sugar
4g cornstarch
2 tsp lemon juice
a pinch of salt

- White chocolate cream
100g couverture white chocolate
100g warm heavy cream
420g cold heavy cream

Reserve 180g cream for the blueberry purple cream, the rest of the white cream divide into 2 parts (put 2/3 of it into the piping bag for the filling and keep 1/3 in the fridge for the icing)

- Blueberry cream
180g white chocolate cream
30g blueberry jam
a little purple food coloring (optional)

- Sugar syrup
75ml water
30g sugar

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