Delicious Honey Cake with Blueberry Layer

In a mixing bowl, combine 500 grams of cold heavy cream, 300 grams of cold sour cream, and 80 grams of powdered sugar.

Using a hand mixer or stand mixer, whip the ingredients on medium speed for approximately 4-5 minutes. Be sure to watch for peaks; the cream should be light and fluffy enough to hold its shape on a whisk.

In a saucepan, combine 300 grams of blueberries, 70-80 grams of sugar, and ~50 ml of water. Heat the mixture over medium heat until it reaches a boil.

In a small bowl, mix 14 grams of cornstarch with two tablespoons of water to create a slurry. Slowly drizzle this mixture into the saucepan while continuously stirring.

Keep the mixture on the heat for a couple of minutes until it thickens, then remove it from heat and allow the sauce to cool completely.

Begin layering the cake by placing one layer of the honey cake on your serving dish. Spread a good amount of the whipped cream on top, followed by a generous drizzle of the blueberry sauce.

Repeat the layers as desired, finishing with the whipped cream and blueberries on the top. Make sure to use any crumbs and trimmings from the edges to garnish the sides of the cake for a beautiful presentation.

Once assembled, cover the cake and refrigerate for about 2-3 hours. This chilling time allows the flavors to meld beautifully.

After chilling, your honey cake is ready to be served. This cake is incredibly airy, soft, and delicate, with the blueberry layer adding an exciting twist. Enjoy this beautiful dessert!