Lavender cake with blueberry confiture

Ingredients

• 220 grams (7.75 ounces) flour
• 1 teaspoon baking powder
• 6 large eggs, separated
• 1 pinch salt
• 220 grams (7.75 ounces) sugar
• 80 grams (2.8 ounces) plain yoghurt
• 60 milliliters (2 fluid ounces) vegetable oil
• 1 teaspoon dried lavender flowers
• food dye, to taste
• 400 grams (14 ounces) blueberries
• 60 grams (2.1 ounces) sugar
• 15 grams (0.5 ounces) cornstarch
• 100 grams (3.5 ounces) sugar
• 100 milliliters (3.4 fluid ounces) water
• 1 pinch dried lavender flowers
• 400 grams (14 ounces) cream cheese
• 150 grams (5.3 ounces) whipping cream
• 80 grams (2.8 ounces) powdered sugar