Blueberry

Preheat the oven to 180 ° C / 350 ° F. Whisk the maple sugar with the eggs. The preparation should double in volume and whiten. Incorporate the flour, which must be sifted delicately, rotating it with a spatula. Pour into a buttered and floured mold. Cook for about 15 minutes.

To prepare the mousseline cream, bring the milk to a boil in a large pot. In the meantime, in a bowl, whip the maple sugar with the eggs until everything is white. Add the flour while stirring. As soon as the milk boils, pour the egg mixture while whisking and cook over high heat for 2 to 3 minutes. Add half of the butter to the hot cream, mixing well. Let cool. Add the rest of the butter, beating with a whisk. Scent the cream of spell, then mount the blueberry in a circle or springform pan.

Cut the sponge cake in half. Spread half of the mousseline on one part then garnish with half of the blueberries all over the surface of the cake. Spread a thin layer of mousseline cream. Replace the other part of the sponge cake on top, then add the rest of the cream and the blueberries. Leave to set in the fridge for at least two hours.