Preheat oven at 300 degrees as you prep your cake

Seive the flour, baking powder, soda bicarbonate and salt separately

Beat 1 egg onto Brown sugar and caster sugar and mix for 2 minutes

Beat the second egg onto the mixture and mix for another 2 minutes

Add oil gradually while mixing in minimal bits

Then add your flour gradually while mixing as well

On a separate bowl mix your blueberries with 1 tablespoon icing sugar

Add your blueberries to your cake mixture and mix

Add onto a baking dish and bake under 140 degrees for 35-40 minutes

Add your butter to a pan

Add raspberries and blueberries - quantity varies with preference

Stir and add 2 tablespoons icing sugar

Taste your compote to ensure it has the appropriate sugar level of choice, you can add more icing if necessary

Once your cake is ready remove from the oven and let it cool down completely

Whisk 1 cup of whipping cream

Once the cream is ready and the cake is cool apply the cream onto the cake

Let your compote sit and cool

As you wait let your cake sit in the fridge for about 15 minutes

Add the compote

Let your cake sit in the fridge for 40 minutes

Once it is nicely cool and the toppings have settled serve and enjoy