1
To make the shortcrust base, rub the butter into the flour until the mixture resembles fine crumbs. Add the sugar and egg and quickly bring together, being careful not to overwork the dough. Wrap in film and refrigerate for 30 min. Preheat the oven to 200 °C/180 °C fan/gas 6. Line a 26 cm diameter baking tin with parchment. Roll out the dough to fit the tin and place it on the base. Prick the surface all over with a fork and bake 15‑20 min until lightly golden. Cool completely in the tin.
2
Keep the oven at 200 °C/180 °C fan/gas 6 for the chocolate layer. Line a large rimmed tray with parchment. Separate the eggs into two large bowls. Whisk the yolks with 5 tbsp cold water and powdered sugar until pale and fluffy. Beat the whites to stiff peaks. Mix the flour and cocoa powder with the yolks. Add a large spoonful of the whites to the yolk mixture and whisk to loosen. Gently fold in the remaining whites, preserving the air.
3
Spread the batter on the tray and bake 10‑12 min until set and spongy. While the layer bakes, use a fine sieve to dust a clean kitchen towel with cocoa powder. When the layer is ready, let it cool 5 min, then flip onto the dusted towel. Using the towel, roll it up from the long side and let it cool.
4
To make the blueberry cream filling, place blueberries, sugar, lemon juice and 125 ml water in a medium saucepan. Bring to a boil and cook until the mixture reaches a compote consistency. Prepare the gelatin by soaking the leaves in water, then squeeze out excess water and add it to the blueberry mixture, stirring thoroughly. Do not let it boil after adding the gelatin, otherwise it will affect setting.
5
Whisk the cream with powdered sugar until it just holds its shape, then add the alcoholic beverages. Mix with the blueberry compote and place in the refrigerator to set.
6
To assemble, unfold the chocolate layer and cut it into strips the height of the tin. In concentric circles, starting from the edge, lay the strips, leaving small gaps between them. Using a pastry bag, fill the gaps with blueberry cream. Chill in the refrigerator while you prepare the top layer. Whisk the cream with 2 tbsp powdered sugar and spread it evenly over the whole cake. Garnish with extra blueberries if desired. This recipe was provided by Moje Gotowane and has not been retested by us.

Джерело: bbcgoodfood.com

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