Classic Polish 'tort'

Sponge

• butter, to grease
• 240 g plain flour, plus extra to dust
• 8 eggs
• 240 g white sugar
• 2 tsp natural vanilla extract
• 1 tsp baking powder
• 2 pinches sea salt

Blueberry jam

• 250 g fresh blueberries (see Tips)
• 100 g jam sugar
• 50 g water
• 1 ½ tsp freshly squeezed lemon juice
• 1 tsp vegetable oil

Lemon water

• 150 g water
• 50 g freshly squeezed lemon juice
• 500 g fresh mixed berries, of choice, small berries halved and larger berries sliced

Cream mixture

• 500 g mascarpone cheese (see Tips)
• 600 g pouring (whipping) cream
• 80 g icing sugar
• 2 tsp natural vanilla extract
• fresh mixed berries, of choice, to decorate
• fresh mint, leaves only, to decorate