Thursday, April 5, 2012

Lulu's Sweet Secrets: Lemon Blueberry Layer Cake

One of my favorite things about Pinterest is finding some absolutely beautiful and incredibly enticing recipes.

This Lemon Blueberry Layer Cake, recipe and photo thanks to Lulu's Sweet Secrets, happens to be one.

I am completely in awe. Fantastic for an Easter dessert.

Check out more of her amazing photos on her blog.

Photo: Lulu's Sweet Secrets


Lemon Blueberry Layer Cake 
(adapted from Martha Stewart)

Vegetable oil cooking spray
1 1/2 cups cake flour (not self-rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup skim milk
1/3 cup canola oil
1 1/2 teaspoons pure vanilla extract
Finely grated zest of 1 lemon, plus 1 teaspoon fresh lemon juice
4 large egg whites, room temperature
2 cups fresh Blueberries

Preheat oven to 350 degrees. Make the cake: Coat two 8-by-1 1/2-inch round cake pans with cooking spray. Line bottoms with parchment. Spray parchment; set aside.
Sift together flour, baking powder, and salt into a medium bowl; set aside. Whisk together 1/4 cup sugar, the milk, oil, vanilla, lemon zest, and lemon juice in a large bowl; set aside.
Put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy. Raise speed to medium-high. Gradually add remaining 1/4 cup plus 2 tablespoons sugar, beating until stiff peaks form.
Add half of the flour mixture to the milk mixture; whisk until smooth. Fold in remaining flour mixture in 3 batches, alternating with the egg white mixture. Add blueberries. Bake, rotating pan halfway through, until a cake tester inserted into centers comes out clean, about 18 minutes. Let cool on a wire rack for 10 minutes. Turn out cakes onto rack. Remove parchment; reinvert. Let cool completely. Makes one disc. You will need 2 discs to make 4 layers.

Blueberry Jam

2 cups blueberries
1/2 cup sugar
Water

In a sauce pan over medium heat boil the blueberries in water and sugar. Stirring constantly with a wooden spoon about 20 minutes or until jam consistency. Turn into a bowl and let cool before using.

Lemon Cream

1 can sweetened condensed milk
4 egg yolks
1 cup of cream or 1 can table cream 
Finely grated zest of 1 lemon

Pour the condensed milk into a medium saucepan and place over medium heat
Add the egg yolks  and lemon zest and keep stirring the mixture until it starts to show the bottom of the pan when you scrape it with a spoon. As you scrape the bottom of pan with the spoon, the mixture should be thick enough to show you the bottom the pan for a couple of seconds before the mixture levels out again.
Pour the mixture in a bowl and leave aside to cool. When the mixture is at room temperature, add the table cream and mix until combine. Place it in the fridge until decoration.

Chantilly Cream

2 cups heavycream, cold
2 tablespoons powdered sugar
2 teaspoons pure vanilla extract

Chill a mixing bowl and wire whisk in the freezer for 10 minutes before beginning. Beat heavy cream in the chilled bowl until it begins to foam and thicken up. Add the powdered sugar and vanilla and continue to beat until the cream barely mounds. Do not overwhip.

Cut each cake in half horizontally. Set untrimmed bottom layer on a serving plate; spread with half recipe lemon cream. Repeat with trimmed halve for second, spread the jam. Place the third layer and spread with lemon cream. Top with untrimmed top layer. Covered with whipped cream.

2 comments:

  1. Hi Claudine! Thank you for featuring my cake! I'm glad you like my work!xx

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    1. Thanks for following! Your work is incredible. Love the new posts and photos!

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