First, put frozen blueberries and sugar in an enamel pan and leave it as it is, the blueberries melt and become moist. Boil over medium heat so that it doesn't burn, add lemon juice, make jam, and let it cool.

Put the cold butter and all the ingredients into the cutter and press it with instant motion

If it's slightly lumpy like this picture, take it out and store it in the refrigerator while making raw paper.

Whip raw paper in soft butter stored at room temperature, add sugar, and whip for more than 5 minutes

Add eggs stored at room temperature and keep whipping. If you take the egg out of the refrigerator right away, the butter will separate, so you can soak the egg in warm water before using it.

Add almond powder and soft flour and mix lightly to knead. If you add 1 tablespoon of rum or orange liquor, it becomes a cake that tastes and smells good.

Place foil in oven pan, spread butter on mousse mold and fold corners tightly as shown in the picture. Put the raw dough and make the top flat

Sprinkle blueberry jam evenly on the raw paper, remove the soboru dough stored in the refrigerator, and cover it with an appropriate amount of almond slices. I preheated it to 180 to 190 degrees and baked it for 50 minutes. Adjust the time and temperature to your oven and bake. Make sure to cover it with foil so that the almonds don't burn in the middle.