Lemon cream and blueberry cake

Happy Birthday, Denis! What better way to celebrate such a special moment than with a delicious, flavorful cake, featuring fluffy layers and a refreshing lemon cream? This lemon cream and blueberry cake recipe is perfect for turning any birthday into a true feast of flavors. Let's embark on this culinary adventure, step by step, to create a cake that will impress not only the birthday celebrant but all the guests as well!

Preparation time:
- Preparation: 30 minutes
- Baking: 30 minutes
- Cooling: 1 hour
- Total: Approximately 2 hours
- Servings: 12

Necessary ingredients:

For the cake:
- 6 large eggs
- A pinch of salt
- 6 tablespoons of sugar
- 2 tablespoons of water
- 50 g melted butter (let it cool)
- 12 tablespoons of flour
- 1/2 packet of baking powder

For the syrup:
- 200 ml water
- 2-3 tablespoons of sugar
- 4 tablespoons of lemon juice

For the cream:
- 2 large eggs
- Sugar to taste (approximately 150 g)
- 4 tablespoons of flour
- 400 ml milk
- Juice of one lemon
- Grated zest of one lemon
- 200 ml liquid cream
- Blueberries (fresh or frozen)

Decoration:
- Chocolate hearts
- Confetti candies (preferably from Dr.Oetker)

Recipe history:
Lemon cream and fruit cakes are a true indulgence in pastry history, bringing a touch of freshness and sweetness in every slice. This combination has become popular due to the perfect balance between the acidity of the lemon and the sweetness of the creams, and today it is a favorite at many celebrations and special occasions.

Step by step for a perfect cake:

Step 1: Preparing the cake
1. Separating the eggs: Start by separating the egg whites from the yolks. Make sure no yolk gets into the whites, as this could prevent a firm foam from forming.
2. Whip the egg whites: In a large bowl, beat the egg whites with a pinch of salt until they become foamy. Gradually add the sugar, continuing to mix until you achieve a firm and glossy meringue.
3. Add water: Incorporate the water into the egg white mixture, mixing again until well combined.
4. Mix the yolks: In another bowl, melt the butter and let it cool. Add the yolks to the cooled butter and mix well.
5. Combine ingredients: Pour the yolk mixture over the egg white foam, gently folding with a spatula in a turning motion to avoid losing air from the mixture.
6. Add flour: Sift the flour together with the baking powder, then add them in two batches to the egg mixture. Carefully mix until well combined.
7. Baking: Pour the mixture into a round cake pan lined with parchment paper, and place it in a preheated oven at 180 degrees Celsius. Bake for 25-30 minutes or until a toothpick comes out clean. Allow the cake to cool completely, then divide it into three equal parts.

Step 2: Preparing the syrup
1. Prepare the syrup: In a small saucepan, heat the water with the sugar until it completely dissolves. Turn off the heat and let the syrup cool slightly, then add the lemon juice. This will add moisture and a fresh taste to your cake layers.

Step 3: Preparing the cream
1. Prepare the cream: In a saucepan, beat the eggs with the sugar until fluffy. Add the flour and mix well, then gradually pour in the milk, stirring continuously to avoid lumps.
2. Heating on the stove: Place the saucepan over low heat and stir continuously until the cream thickens, similar to a pudding consistency. It is important to stir constantly to prevent the cream from sticking to the bottom of the pan.
3. Add flavors: Once the cream has thickened, remove it from the heat and let it cool. After it has cooled, add the lemon juice and grated lemon zest, mixing well.
4. Whip the cream: In another bowl, whip the cream until firm. Take 3-4 tablespoons of this and fold it into the lemon cream, mixing gently to maintain the airiness.

Step 4: Assembling the cake
1. Assemble the cake: On a serving plate, place the first layer of cake. Generously soak it with the prepared syrup, then spread a layer of cream. Sprinkle the blueberries on top.
2. Add the second layer: Repeat the process with the second layer, soaking it, spreading cream, and adding blueberries.
3. Finish with the last layer: Place the final layer, soak it well, and cover the cake with the remaining cream.
4. Decorate: Use the remaining whipped cream to create decorations on the cake. You can form desired patterns or simply make dollops of cream. Add chocolate hearts and confetti candies for a festive look.

Step 5: Cooling and serving
1. Cooling: Place the cake in the refrigerator for at least one hour before serving. This will allow the flavors to meld and make the cake easier to cut.
2. Serving: Cut the cake into generous slices and enjoy every bite. This lemon cream and blueberry cake pairs perfectly with a cup of tea or coffee, but can also be served alongside a glass of fresh lemonade for a delicious contrast.

Useful tips:
- Prepare in advance: It is recommended to make the cake layers a day ahead for easier slicing and flavor melding.
- Variations: You can experiment with different berries or even a chocolate sauce to change up the recipe. A vanilla or chocolate cream can be a delicious alternative!
- Frequently asked questions:
- Why should I use room temperature eggs? Room temperature eggs will incorporate better into the mixture, helping achieve a fluffier texture.
- How can I avoid lumps in the lemon cream? Make sure to mix the milk well with the egg and flour mixture before heating, and stir constantly throughout the cooking process.

I wish you success in making this wonderful cake! It will surely be a hit at Denis's party. Enjoy!

 Ingredients: For the base: 6 eggs, a pinch of salt, 6 tablespoons of sugar, 2 tablespoons of water, 50 g melted butter, 12 tablespoons of flour, 1/2 packet of baking powder. For the cream: 2 eggs, sugar to taste (about 150 g), 4 tablespoons of flour, 400 ml milk, juice of one lemon, grated lemon peel, blueberries, 200 ml liquid cream. For the syrup: 200 ml water, 2-3 tablespoons of sugar, 4 tablespoons of lemon juice. Additional needs: chocolate hearts, confetti candies from Dr. Oetker.

 Tags:  lemon cream and blueberry cake cake cream lemon blueberries fruit cakes