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Génoise sponge with blueberry compôte and vanilla cream

James Martin
  • 60 minutes
  • Serves 1

INGREDIENTS

250 g

Blueberries

8

Eggs, medium free-range

350 g

Castor sugar

1

Icing sugar

250 g

Plain flour

1

Vanilla pod

50 g

Butter

500 milliliters

Double cream