ケーキ（ブルーベリーケーキ）｜HidaMari Cookingさんのレシピ書き起こし

Place whole eggs in a bowl and mix with a hand mixer.
Add sugar (for the dough) and mix until it becomes white.
Sift in the flour and mix.
Mix a small amount of the dough and milk, add it back to the dough and mix with a rubber spatula.

Pour the batter into the mold.
Bake in an oven preheated to 170 degrees for 25 minutes.
Remove from mold and let cool.
Once the dough has cooled, cut it into 3 equal parts.

Add (A) to the pot and mix with a rubber spatula.
Stir over medium heat.
Once the blueberries are soft, remove from heat.
Transfer to a container and remove from heat.

生地にブルーベリーのコンポートをはさむ。

氷水(分量外)にボウルを乗せて、(B)を入れて泡立て器で泡立てる。

Cover the cake with whipped cream.
Whisk the fresh cream until stiff and separate out 80g.
Add the blueberry compote to the remaining cream and mix.
Pipe the blueberry cream and whipped cream onto the top of the cake.
Garnish with blueberries and mint to complete.