Gluten free Classic Polish "tort"

Sponge

• butter to grease
• gluten free flour to dust
• 90 g white rice flour (see Tips)
• 80 g potato starch
• 1 tsp gluten free baking powder
• 60 g flaked almonds
• 8 eggs
• 200 g white sugar
• 2 tsp natural vanilla extract

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
• 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