Blueberry, white chocolate and lemon cream cake

Name: Blueberry, white chocolate and lemon cream cake
Ingredients: 4 large eggs; 300 g sugar; 230 g softened butter; 320 g flour; 1 lemon for juice and zest; 75 g full-fat yogurt; 1/2 teaspoon baking powder; 1/8 teaspoon salt; 150 g blueberries; 200 g good-quality white chocolate; 200 g whipping cream; 500 ml water for the bain-marie; 1 egg; 1 egg white; 1/8 teaspoon salt; 75 g granulated sugar; 30 ml lemon juice; 15 g butter; 15 g sour cream with 20% fat; 125 g cream cheese; 200 g whipping cream; 200 g powdered sugar; 100 ml lemon juice; Zest of 2 lemons; 250 g sugar; 250 g water; Zest of 1 lemon; Juice of 1/2 lemon; 45 g blueberries; 36 g sugar

Dessert - Blueberry, white chocolate and lemon cream cake by Paulina O. - Recipia

Blueberry, white chocolate and lemon cream cake has blueberries baked into the middle, and the cake is sliced into two layers. The yogurt cake stays moist under the lemon cream and white chocolate cream; it’s meant as a refreshing summer dessert for my mother. I choose firm blueberries with unbroken skins because they’re less likely to get crushed when I fold them into the batter. Prep: 50 minutes. Cook: 53-63 minutes. Rest: 5 hours. Total time: 6 hours and 43-53 minutes. Servings: 12. Approximately 750 kcal and 8 g protein per serving.

Ingredients

For the cake

4 large eggs
300 g sugar
230 g softened butter
320 g flour
1 lemon for juice and zest
75 g full-fat yogurt
1/2 teaspoon baking powder
1/8 teaspoon salt
150 g blueberries

For the white chocolate cream

200 g good-quality white chocolate
200 g whipping cream
500 ml water for the bain-marie

For the lemon cream

1 egg
1 egg white
1/8 teaspoon salt
75 g granulated sugar
30 ml lemon juice
15 g butter
15 g sour cream with 20% fat
125 g cream cheese
200 g whipping cream
200 g powdered sugar
100 ml lemon juice
Zest of 2 lemons

For the syrup

250 g sugar
250 g water
Zest of 1 lemon
Juice of 1/2 lemon

For decorating

45 g blueberries
36 g sugar
15 ml water
50 g blueberries

Preparation

1. For the cake, beat the softened butter with the sugar until creamy. Add the eggs one at a time, beating after each, then mix in the lemon juice and zest, salt and yogurt. Sift the flour with the baking powder and mix it into the batter. 2. Line a 24 cm round cake pan with baking paper. Pour in half the batter, scatter over the washed and well-drained blueberries, then cover with the remaining batter and level the top. 3. Bake in a preheated oven at 180°C for 30-40 minutes, until golden and a toothpick comes out clean. Leave the cake in the pan for 10 minutes, then let it cool completely, about 60 minutes. 4. For the chocolate cream, melt the chocolate in a bowl set over a saucepan with the 500 ml of water for a bain-marie, for 5 minutes. Let it cool for 20 minutes. Whip the cold cream until it holds its shape on the whisk, then fold in the cooled chocolate. Set aside 3 tablespoons of the cream for decorating. 5. For the lemon curd, put the egg, egg white, salt, sugar and lemon juice in a clean bowl set over the same saucepan of water. Stir over the bain-marie for 8 minutes, until thick like custard. Take the bowl off the heat, add the butter and leave the curd to cool for 5 minutes; fold in the sour cream. 6. Beat the cream cheese, brought to room temperature, with the whipping cream, powdered sugar and lemon juice. Add the grated zest, then fold in the cooled lemon curd. 7. For the syrup, boil the sugar and water for 5 minutes, until completely dissolved. Leave it to cool for 20 minutes, then stir in the lemon juice and zest. 8. For the jelly decoration, boil the blueberries with the sugar and water for 5 minutes, until the liquid has reduced. Strain and cool the jelly; you should get about 2 tablespoons. Stir a little jelly into the 3 tablespoons of reserved chocolate cream. 9. Cut the cooled cake into two layers and fit a cake ring around the first layer. Divide the syrup in two and brush each layer with one portion. Spread the chocolate cream over the first layer, place the second layer on top and cover the cake with the lemon cream. Decorate with the chocolate cream and, if you like, blueberries. Chill the cake for 4 hours before slicing.

Notes

I serve it with black tea, with no other dessert on the table. Keep it covered in the fridge for up to 3 days; you can bake the cake a day ahead and wrap it once it has cooled. Dry the blueberries well after washing, or they’ll leave damp streaks around them. When zesting, I grate only the yellow part because the white underneath makes the cream bitter. Cooling the cake is the step many people rush; I let it cool completely before adding the cream. You can use the same amount of raspberries instead of blueberries; the cake contains gluten, dairy and eggs.

Frequently asked questions

Can I use frozen blueberries?

Yes. Thaw them in a sieve for 30 minutes and pat them dry well before adding them to the batter.

Why is the lemon cream still too soft?

The lemon curd must be completely cool before you mix it into the cream cheese. If it’s still a little warm, chill the finished cream for 30 minutes before filling the cake.

Can I replace the cream cheese with mascarpone?

Yes, use 125 g plain mascarpone and fold in the lemon juice gradually, in three additions.

How do I avoid lumps in the chocolate cream?

Let the melted chocolate cool for about 15 minutes before mixing it with the whipped cream, then fold it in gradually.

When should I take the cake out of the fridge to serve?

Take it out 20 minutes before slicing. The cream softens a little and the slices are easier to cut.