Blueberry Sachertorte

Ingredients                                   Qty
butter   100 gms
icing sugar    150 gms
egg yolk 5
egg whites   40 gms
sugar 60 gms
flour 72 gms
almond powder   120 gms
dark chocolate  120 gms
blueberry filling   100 gms
For the ganache  
cream 200 gms
chocolate 200 gms

1. Mix the butter and icing sugar together until it becomes creamy in texture.
2. Add egg yolks one by one and blend.
3. Now melt the dark chocolate, add it to the mixture, and fold it all in. Keep it aside.
4. In another bowl, make meringue until it’s fluffy, then add it to the chocolate mixture.
5. Add all the dry ingredients and fold in the mixture.
6. Pour the mixture in a baking tray and bake at 180°C for 25 minutes.
7. Once it is done, allow it to cool and sandwich the sponges. Sprinkle little sugar syrup over it to make the sponge moist, and then apply blueberry filling on the sponge. Repeat the same for two layers or as preferred. Top it with ganache.  
8. Garnish and decorate the dessert as shown in the picture by using papaya scoops, dusting of cocoa powder, mint leaves, and a chocolate cigar.