Innocent pleasure with lemon and blueberries

Lemon and Blueberry Cake - An Irresistible Delight

Preparation time: 30 minutes
Baking time: 2 hours (including cooling)
Total time: 2 hours and 30 minutes
Number of servings: 12

Welcome to the world of exquisite flavors! Today, I present a recipe that combines the softness of a sponge cake with the fresh aroma of lemon and the deep sweetness of blueberries: Lemon and Blueberry Cake. This cake is not just a dessert; it's a true culinary experience, perfect for celebrating special moments like anniversaries or holidays.

About the Cake:
This recipe has its roots in culinary traditions, where combinations of fruits and fine creams have always been cherished. Lemon, a symbol of freshness, blends with blueberries, which add a splash of color and a hint of sweetness. The semolina cream with lemon curd adds a velvety texture, while the meringue offers a crunchy note.

Ingredients:

*For the Sponge Cake:*
- 4 large eggs
- 4 tablespoons raw sugar
- 1 pinch of salt
- 4 tablespoons flour
- 2 tablespoons sunflower oil
- 1 teaspoon lemon paste (see details at the beginning of the recipe)

*For the Meringue:*
- 3 egg whites
- 80 g powdered sugar
- 2 tablespoons cornstarch

*For the Semolina Cream and Lemon Curd:*
- 2 egg yolks + 2 whole eggs
- Juice from 1 lemon (preferably organic)
- 100 g sugar
- 1 tablespoon grated lemon zest
- 100 g butter (80% fat)
- 1 cup fine semolina
- 3 tablespoons raw sugar
- Approximately 500 ml milk

*Additionally:*
- A jar of blueberry jam (preferably homemade)
- For decoration: small meringues, cultivated blueberries, dried rose buds and petals, mint or lemon leaves

*For the Glaze:*
- 100 g white chocolate
- 3-4 tablespoons milk

Preparation:

1. Preparing the Lemon:
If using regular lemons, wash them thoroughly with warm water. Slice the lemon, remove the seeds, and place the slices in a zip-lock bag in the freezer. After freezing, crush them in a blender to obtain a fine paste. This will add an intense lemon flavor to your cake.

2. Preparing the Sponge Cake:
- Separate the egg whites from the yolks. In a bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the raw sugar and continue mixing until you achieve a glossy, firm meringue.
- Incorporate the yolks, oil, and 1 teaspoon of lemon paste one by one.
- In another bowl, mix the flour with baking powder and add the dry mixture to the wet ingredients, gently folding with a spatula until combined.
- Pour the mixture into a square baking pan (22x22 cm) lined with parchment paper and bake at 180°C for 25-30 minutes. Let the base cool completely on a rack.

3. Preparing the Cream:
- In a saucepan, bring the milk with 3 tablespoons of raw sugar to a boil. Gradually add the semolina while continuously whisking to avoid lumps. Cook until thickened, then cover with plastic wrap and let cool.
- In another bowl, mix the whole eggs, yolks, and sugar, then place the mixture over a double boiler. Gradually add the lemon juice and stir constantly for 10-15 minutes until the cream thickens.
- When warm, incorporate the cubed butter and let cool. Once cooled, mix the semolina with milk and add the lemon curd. Refrigerate the cream until assembly.

4. Preparing the Meringue:
- Beat the egg whites with a pinch of salt until a firm foam forms. Add the powdered sugar and continue mixing until you achieve a glossy meringue.
- Fold in the cornstarch with a spatula and pour the mixture into the same greased and floured pan used previously. Bake at 110-120°C for 60 minutes. Allow to cool completely.

5. Assembling:
- Divide the sponge cake into two layers. On the first layer, spread a layer of blueberry jam and let it soak slightly.
- Add the blueberries and cover with a layer of cream. Then, add the meringue and the remaining cream.
- Cover with the second layer of sponge cake, spread with blueberry jam. Refrigerate for one hour.

6. Preparing the Glaze:
- Over a double boiler, melt the white chocolate with 3-4 tablespoons of milk and add 1-2 tablespoons of the semolina cream. Mix well and pour the glaze over the cake, allowing it to drip slightly over the edges. Refrigerate again for another hour.

7. Decorating:
- Decorate the cake with small meringues, blueberries, dried rose buds and petals, mint or lemon leaves. Each detail adds a personal touch and unique beauty.

Practical Tips:
- Use organic lemons to benefit from the natural aroma without chemicals. If you don't have access to them, make sure to wash them well.
- You can substitute blueberries with other berries like raspberries or blackberries to vary the cake's flavor.
- Ensure the base is completely cooled before assembly to avoid melting the cream.
- The meringue can be prepared a few days in advance and stored in an airtight container.

Frequently Asked Questions:
- Can I use other types of flour?
Yes, you can use whole wheat or gluten-free flour, but the final texture will be different.

- How can I store the cake?
It is recommended to store it in the refrigerator, covered, and consume it within 2-3 days to maintain its freshness.

- What drinks pair well with this cake?
An aromatic herbal tea or prosecco will perfectly complement the sweet and sour flavors of the cake.

I hope this recipe inspires you to try it and share the joy of savoring a delicious cake with your loved ones! Happy St. Mary’s Day! Happy cooking!

 Ingredients: 1 organic lemon For the base: 4 large eggs 4 tablespoons raw sugar 1 pinch of salt 4 tablespoons flour 2 tablespoons sunflower oil For the meringue: 3 egg whites 80 g powdered sugar 2 tablespoons cornstarch For the semolina and lemon curd cream: 2 egg yolks + 2 whole eggs Juice of 1 lemon 100 g sugar 1 tablespoon grated lemon zest 100 g butter (80% fat) 1 cup fine semolina 3 tablespoons raw sugar Approximately 500 ml milk Additionally: a jar of blueberry jam (made by me) For decoration: small meringues (made a few days in advance and stored in metal boxes, just for decoration), cultivated blueberries, rose buds and dried petals, mint or lemon balm leaves 100 g white chocolate, 3-4 tablespoons milk

 Tags:  innocent pleasure with lemon and blueberries lemon cake blueberry cake fruit cake holy mary