Innocent pleasure with lemon and blueberries

Name: Innocent pleasure with lemon and blueberries - Tudora C.
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 powder; just for decoration); cultivated blueberries; rose buds and dried petals; mint or lemon balm leaves 100 g white chocolate; 3; 4 tablespoons milk

Dessert - Innocent pleasure with lemon and blueberries by Tudora C. - Recipia

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!

Innocent pleasure with lemon and blueberries

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