- 500 g of Blueberries

For the Genoese Cake
- 4 Eggs
- 120 g of Sucre
- 120 g of Flour
- 1 coffee spoon of Baking Powder
- 3 coffee spoon of Green Tea (Matcha)

For the Buttercream
- 250 g of Butter
- 3 Eggs
- 250 g of Sucre

For the Syrup
- 30 g of Sucre
- ½ Lemon (Juice) Genoese Cake
Preheat the oven to 150°C.
Whisk the egg yolks with the sugar until it whitens and add the sifted flour with the baking powder and the green tea.
Whip the eggs white and add it carefully to the anterior mixture. Pour the dough in a cake mould covered with de baking paper.
Bake for 30 min to 150°C.
Let it cool then cut in order to obtain 3 cakes of the same dimensions.

Syrup
Heat up the sugar with the lemon juice in a little casserole with some blueberries. Let it boil some minutes and, as soon as the blueberries are cooked, and mash them up. Then, let the syrup cool.
Preparation of the Buttercream
Cut the butter in pieces and let it some minutes in ambient temperature. Then, knead it.
In a double boiler, whisk the eggs and add the sugar progressively. As soon as the volume of the mixture double, pour the mixture in a cool bowl and add the butter progressively, whisking well.

Assemble the Cake
Place a layer of Genoese Cake on a plate and brush the interior side of the Genoese with the syrup. Cover it of buttercream.
Put some cut blueberries in the periphery of the cake, the cut face to the exterior. Spread entire blueberries on the cream, then cover with a second layer of Genoese and repeat those operations.
Brush the last Genoese layer in the interior side and lay it down above the cream.
Decorate with fruits.