To make the shortbread base, rub the butter into the flour until it resembles fine breadcrumbs. Add the sugar and egg and quickly knead together, making sure not to overwork the dough. Wrap in cling film and put in the fridge for 30 mins. Heat the oven to 200C/180C fan/gas 6. Line a 26cm springform tin with baking parchment. Roll out the dough to the shape of the pan and put it in the bottom of the pan. Prick it all over with a fork and bake for 15-20 mins until lightly golden brown. Cool completely in the tin.

Keep the oven at 200C/180C fan/gas 6 for the chocolate cake. Line a large, rimmed baking sheet with baking parchment. Separate the eggs into two large bowls. Beat the egg yolks with 5 tbsp cold water and the icing sugar until pale and fluffy. Whisk the egg whites until they rich stiff peaks. Mix the flour and cocoa powder with the yolks. Add a large spoonful of egg white to the yolk mixture and beat to loosen. Fold the rest in gently, being careful not to knock out the air.

Spread over the baking sheet and bake for 10-12 mins until set and spongy. While the cake bakes, use a small sieve to dust a clean tea towel with cocoa powder. When the cake is cooked, leave to cool for 5 mins and then invert it onto the dusted tea towel. Using the tea towel to help, roll it up from the long side, and leave to cool.

To make the blueberry cream filling, in a medium pan add the blueberries with the sugar, lemon juice and 125ml water. Bring to a boil and cook until it becomes a compote-like consistency. Prepare the gelatine by soaking it in water, then squeeze out the excess water and add it to the blueberry mixture, making sure to stir it well. Do not let the mixture boil when adding the gelatine, as this will affect the set.

Whip the cream with the icing sugar until it just holds its shape, then add the alcohols. Mix with the blueberry compote and put in the fridge to firm up.

To assemble, unroll the chocolate cake and slice it into strips equal to the height of the springform tin. In concentric circles starting at the edge, put the strips of cake, leaving slight gaps between them. Using a piping bag, fill the gaps with the blueberry cream. Chill in the fridge while you make the topping. Whip the cream with 2 tbsp icing sugar and spread neatly all over the cake. Top with more blueberries, if you like. This recipe has been provided by Moje Gotowane and not been re-tested by us.