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Blueberry cake

I made a shortcake using frozen blueberries. The sponge cake is moistened with heavy cream. If you add blueberry syrup to the cream, you can color it beautifully and also make the cream hard and easy to apply. ▷Ingredients（φ15cm）: ■Sponge cake 3 eggs 80g sugar 70g cake flour 15g ground almonds 35g heavy cream ■Blueberry puree 150g frozen blueberry 30g sugar 10g lemon juice ■Whipped cream 365ml heavy cream 30g sugar 2 tsp vanilla extract 150g whipped cream 60g blueberry puree ▷How to make: Bake the sponge cake. Beat whole eggs with sugar until white and fluffy. 2. Shake the flour and ground almonds, add and mix until powdery. 3. Add part of the batter to the creamed mixture and mix until incorporated. 4. Pour the batter into the mold and bake in a preheated oven at 160℃ for 35 to 40 minutes. 5. Immediately unmold and allow to cool. When cool, slice into 1 slice 15 mm thick and 3 slices 10 mm thick. 6. Make the blueberry purée. Combine frozen blueberries, sugar and lemon juice. Cook over medium heat, stirring constantly, until blueberries are soft. 7. Transfer to a bowl to cool. 8. Make the whipped cream. Whip the cream with the sugar and vanilla extract to a stiff peaks. 9. Add 60 g blueberry purée to 150 g whipping cream. 10. Place a 15 mm sponge cake on the bottom of the cake and spread half of the blueberry cream on top. 11. Place a 10 mm sponge cake on top, spread a thin layer of whipped cream and top with blueberry purée. Cover the blueberry purée with whipped cream and place a 10 mm layer of sponge cake on top. 12. Place the remaining blueberry cream on top of the sponge cake, flatten it out, place a 10 mm layer of sponge cake on top, and coat the surface with whipped cream. 13. Add the blueberry purée syrup to the remaining whipped cream and decorate the cake. *Only the syrup should be added to the cream of decoration, as the blueberries tend to clog the cream.