I couldn’t resist myself and I had to do it: I turned on the oven this weekend to bake than amazing cake: a three layer sponge cake with a slightly touch of lemon and blueberry jam in the middle. For the cover: lemon buttercream. You really need to try it.
I’m so not a fan of lemon on desserts… but this one has surprised me. The lemon is so soft and the blueberries match so well with it! The citrus touch that makes the cake soft and light (not in calories, tough), perfect for that hot weather.
Ingredients (for a 3 layer cake of 12cm diametre):
180 gr Flour
160 gr Sugar
75 gr Butter
90 ml Buttermilk (or milk with ½ lemon juice)
1 lemon juice
1 lemon zest
1 tsp. Baking powder
1/3 tsp. Baking soda
Purple Food Colouring
Black Food Colouring
100gr egg whites
100gr lemon curd
Preheat oven at 170ºC.
Mix the flour, baking soda, salt and baking powder and sive it.
In another bowl, beat the butter until smooth. Add the sugar and mix.
Beat the eggs slightly and add them to the batter.
Add half of the flour, then the buttermilk and finally the rest of the flour.
End up by adding the lemon zest and the lemon juice and mix well.
Divide the batter into three equal parts and colour two of them with black and purple food colouring.
Put he batter into three moulds (previously prepared with cooking spray).
Bake for 25 minutes and let them cool for 15 minutes before unmould.
Put the egg whites and the sugar in a saucepan in a boiling water-bath. Stir while the sugar dissolves and turn it off when it reaches 65ºC.
Put it in the mixer and beat until you get a firm meringue (10 minutes, aprox.)
Add the butter (softened), little by little and mix.
Finally, add the lemon curd and mix.
Put the black cake layer and put some buttercream in the borders. In the middle, spread a layer of blueberry jam.
Put the purple layer and repeat the process.
End up by putting the last layer and cover the whole cake with the buttercream.
Decorate using blueberries and some edible flowers.