PREPARATION

Prepare the butter dough as described in the recipe in the link but use only the orange zest. Let him then 35 minutes in the refrigerator. Roll the dough after resting the thickness of 5 mm and put it into the cake ring. Put it back in the refrigerator and let it rest until use.

In the meantime prepare the blueberry puree: do the blueberries in the pot with the spices, sugar and orange juice and cook until puree. Allow it to cool to room temperature.

Now make frangipane batter as described in the recipe of the second link.

Preheat the oven to 175-180°C.
Remove the dough from the fridge and fill the bottom with a layer of blueberry puree. Fill a pastry bag with frangipane batter and spray it on the mash. Put the cake in the preheated oven and bake for 20 minutes.

Let cool on a wire rack after baking. Spread the cake then with apricot jelly or simply sprinkle with powdered sugar and finally decorate with some blueberries.