For the sponge cake we will need:
6 eggs - yolks and whites separately
1 cup sugar
1.3 cups of flour
2 tsp. baking powder
1/3 tsp. cream flavoring
To prepare the cream we need:
500 ml of 30% or 36% cream
3 blue jelly beans in powder (each for 500 ml of water)
1 cup of washed, dried berries
1 package of vanilla sugar
For the biscuit topping, prepare:
250 ml 30% or 36% cream
1 jellybeans (the author used blue)
1 cream / sour cream thickener
1 - 2 tablespoons powdered sugar
2 cups washed, dried berries
1) Sift flour and mix with baking powder. Preheat the oven to 180°C. Whisk the egg whites until stiff and frothy. Gradually add the sugar, stirring until the mixture is thick and glossy. Add the egg yolks and mix lightly with a mixer until smooth. Add the flavoring and stir to combine.
2) In two batches, pour in the flour, mixing gently after each addition. Transfer the dough to a 25x35 cm baking tray lined with baking paper. Line it up and place it in the preheated oven. Bake for about 40-45 minutes. Set aside until cool.
3) Remove the dough from the baking tray and remove the parchment. Cut into 2 crusts. Place the bottom one back in the mold.
4) Cream: Dissolve one jellybean in 1.5 cups of hot water. Line the molds with clingfilm. Pour out the dissolved jelly and set aside in a cool place to harden. Remove the clingfilm and cut the jelly into cubes. The other two jellies also dissolve in 1.5 cups of hot water and leave to cool completely. Whip the cream (500 ml) with the vanilla sugar. Stirring constantly, pour in the fully cooled, slightly solidified jelly, and stir. Add diced jelly and 1 cup berries, mix. Spread the cream on the biscuit and smooth it out. Place the second biscuit on top, press lightly.
5) Whip the cream with the powdered sugar and thickener. Sprinkle it over the top of the cake and sprinkle with the blueberries. Dissolve the jelly in 1 cup of hot water and set aside to cool completely. Pour the hardening jelly over the cake and place in the refrigerator for several hours.