Mix 1200 g Dawn Creme Cake Mix Plain, 700 g Almond powder, 400 g Butter, and 200 g Eggs to form almond short crust. Roll out shortcrust to 5 mm and put into the form (if dough is too soft cool in a fridge). Mix 1000 g Dawn Creme Cake Mix Plain, 350 g Eggs, 300 g Vegetable oil and 225 g Water with a flatbeater for a cake base and pipe a thin layer on the short crust base. Pipe blueberry filling on the top.
Bake at 190 °C for approx. 25 minutes.
Glaze with Dawn Belnap Neutral. Decorate with fresh blueberry and basil.