ケーキ（ブルーベリー・ショートケーキ）｜HidaMari Cookingさんのレシピ書き起こし

Put (A) in a bowl and whisk with a hand mixer until it becomes whitish.
Sift in (B) and mix with a rubber spatula.
Add a scoop of the batter to the container containing the fresh cream, mix it gently, then put it back into the bowl and mix thoroughly until it's completely incorporated.
Pour into a mold lined with parchment paper and stir in a circular motion with a bamboo skewer.

Bake in an oven preheated to 160℃ for 35 to 40 minutes.
After tapping it on the stand a few times, remove it from the mold while still hot and place it on a wire rack to remove the heat.

Add (C) to a pot, mix gently, then turn over medium heat and simmer until the blueberries are soft.
Transfer to a bowl and let cool.

クッキングシートをはがし、一番下の部分を15mmの厚さ、残りは10mmの厚さにスライスする。

Put (D) in a bowl, place on top of a bowl of ice water (not listed), and whisk with a hand mixer until stiff peaks form.
Separate 150g into another bowl and add Step 3 to make blueberry cream.

Place a 15mm slice of sponge on a rotating table, add half of the blueberry cream and spread it evenly.
Place a 10mm slice of sponge cake on top, spread a thin layer of whipped cream, and spread it on the sides as well.
Put an appropriate amount of whipped cream into a piping bag, pipe it along the edge of the cake, and place Step 3 in the center.
Pipe whipped cream on top of step 3 in a circular motion from the center, spread it evenly with a palette knife, and then place the sponge cake on top.
Top with the remaining blueberry cream and level it, then top with the sponge cake and whipped cream, making sure the surface is even and spreading it on the sides as well.
While rotating the turntable, create a pattern on the top part with a palette knife.

残りのホイップクリームに3のシロップ(大さじ2)を加え、星口金を付けた絞り袋に入れる。
ケーキをお皿に盛り付け、ブルーベリークリームを絞ってデコレーションし、適当な大きさに切り分けたら完成。