Tort urodzinowy z owocami i bitą śmietaną, krok po kroku 🌸🍰

✅ SPONGE CAKE 🔸 For a 21–22 cm springform, about 25 servings ◽️ 5 large eggs ◽️ 2/3 cup sugar (150 g) ◽️ vanilla extract or vanilla sugar ◽️ 1 1/3 cups all-purpose flour (180 g) ◽️ 1 1/2 tsp baking powder (7 g) ◽️ 5 tbsp sunflower or rapeseed oil (50 g) Bake at 160°C (top and bottom heat, no fan) or 155°C with fan (only if no other option) for 40 minutes or until a toothpick comes out clean. ✅ SYRUP ◽️ 300 ml cooled, boiled water ◽️ 2 tsp sugar (to taste) ◽️ juice of 1/2 lemon (to taste) ✅ Whipped Cream Frosting ◽️ 500 g chilled heavy cream (30%) ◽️ 250 g chilled mascarpone ◽️ approx. 1/2 cup sweetened condensed milk (to taste) or 2 tbsp powdered sugar ◽️ 2 packets cream stabilizer (e.g., Whip It) plus: ◽️ approx. 300 g blueberries or other fruits ✅ 3M Cream to cover the cake ◽️ 200 g very soft butter ◽️ 200 g sweetened condensed milk ◽️ 400 g mascarpone