Sweet Gateau with Cream and Berries

Heat the oven to 190°C (180°C in a fan oven), 375°F, gas 5. Butter the tin and sprinkle with fine breadcrumbs.

Beat the butter with the sugar, vanilla sugar, vanilla extract, orange zest and a pinch of salt until creamy. Add the eggs one at a time and beat until pale and creamy.

Mix the flour with the baking powder, cornflour and nuts and beat into the egg mixture, alternating with portions of milk, to make a smooth dough of dropping consistency. Place the dough in the tin, smooth the top and bake for approx. 25 minutes until done, testing with a wooden cocktail stick. Remove from the oven, let cool, then turn out of the tin onto a wire rack to cool completely.

For the sauce, caramelise the sugar with 3-4 tbsp water in a sauteuse pan. Remove from the heat and carefully stir in the cream. Return to the heat, bring to the boil and simmer until thickened. Stir in the butter and let cool.

For the cream filling and topping, stir 2-3 tbsp caramel sauce into the cream cheese until smooth. Whip the cream until stiff and fold into the cream cheese mixture. Reserve a handful of the blueberries for decoration and mix the rest into half of the cream cheese mixture.

Cut the cake horizontally into two halves and pour 2-3 tbsp blueberry juice onto each half. Place the base on a cake plate, spread with the berry cream and place the 'lid' on top. Spread the rest of the cream cheese cream around the cake. Arrange the mirabelles and remaining blueberries on the cake.