Blueberry cake with semolina cream

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For the cake:

round baking form 26-30 cm in diameter

butter 200 g
sugar 1.5 cup
eggs 3 (separated to yolks and whites)
flour 3 cups
sour cream 250 ml
vanilla sugar 1 pack
baking powder 1.5 pack

For the cream:

juice 1 liter (I used blueberry juice but you can use whatever you like and make orange, strawberry, cherry, etc. cake instead)
semolina 7 tbsp (with heap)
sugar 1 cup (or more if you use sour juice)
blueberries (or any other berries or fruits depending on your choice of juice)
You can use canned berries (fruits), frozen (thawed) or fresh ones too.

Preparation:
Let's start with the cream. Put 7 tbsp semolina and 1 cup of sugar into a pot, pour the juice over it, mix well. Leave for 10 minutes, then place the pot over medium heat, whisk until the mixture comes to a boil, about 2 minutes. Reduce heat to low and cook, constantly stirring, until the porridge thickens, the thicker the better. Yes, you should get a thick fruity semolina porridge. Remove from the heat and leave to cool.
We'll turn it into cream later, and now let's make a dough.
Soften the butter, put it into a bowl, add 1 cup of sugar, mix until well combined. Add 3 egg yolks, vanilla sugar, whisk until light and fluffy. Add 3 cups of flour in few steps, mixing well each time, add baking powder and sour cream. Mix until everything is combined. The dough will be very tough, but don't worry, we still have to add the egg whites.
Whisk the egg whites with 0.5 cup sugar to stiff peaks and add to the dough spoon by spoon. Then the dough will become soft and creamy.
Preheat the oven to 180 degree Celsius (350 F) 
Press baking paper into your baking form to prevent leaking, pour the dough into the form and bake for 35-40 minutes. Check the cake with a toothpick, if it comes out clean, the cake is ready.
Remove the cake from the oven and cool completely.
Now let's finish making the cream. You should simply whisk your cooled porridge with electrical mixer until all grains are dissolved and the cream becomes lighter in color, at least 5 minutes.

Building the cake:
Cut the cake (horizontally) into three layers. Carefully remove two upper layers, spread 1/3 berries or fruit slices on the bottom layer, then spread it with 1/3 of your cream. Transfer second layer upon it, add berries and cream. Cover with the third layer, spread the remaining cream evenly on top and side of your cake and decorate with remaining berries or fruits.

Put the cake in the fridge and leave overnight. Enjoy!