A delicious combination of fresh lemon and juicy blueberries. The air-light lemon cream takes the end result from delicious to superb.
200 g softened butter
100 g Finesse baking sweetener
1 dl lemon juice (approx. 2 lemons)
1 tbsp shredded lemon peel
200 g wheat flour
2 tsp baking powder
1/2 dl lemon juice (approx. 1 lemon)
70 g Finesse baking sweetener
2 egg yolks
1 tbsp cornstarch
3 tbsp butter
2 dl cold whipping cream
Make sure your butter is softened to room temperature before you start baking. Preheat the oven to 180 °C. Butter or line a springform pan (about 20 cm in diameter) with baking paper.
Beat the softened butter and Finesse together to a light, airy texture. Whisk in the eggs, one at a time. Add in 1 dl of lemon juice and 1 tbsp shredded lemon peel. Sift in the flour and baking powder, and stir until everything is well-mixed. Don’t stir too much, though - that’ll make the cake heavy and dense.
Spread the cake batter evenly in the cake tin and bake on the middle rack for approx. 50 minutes. Allow the cake to cool completely before taking it out of its tin.
Make lemon cordial by bringing lemon juice and Finesse to the boil in a saucepan while stirring. Set aside and allow the cordial to cool to about 50 °C.
Beat eggs, egg yolks, and cornstarch together in a bowl until you reach a lump-free consistency. Whisk in the lemon cordial to the egg mixture a little at a time, then transfer everything back to the saucepan. Heat the cream until it thickens, and stir continuously to avoid lumping.
Set the lemon cream aside and allow to cool slightly. Stir in the softened butter and place the cream in the fridge until completely cooled.
Whisk the whipping cream to stiff peaks, and stir together with the lemon cream.
You can either use all the lemon cream as frosting on the top of your cake, or you can split the cake and use half the lemon cream as filling. Tip to slice the cake evenly: Cut a 1 cm deep incision evenly throughout the entire base where you’d like to split the cake. Take a double sewing thread, place it around the cake, and into the incision. Tighten the thread to split the cake.
Decorate the cake with some extra blueberries and shredded lemon peel. The cake should be kept cool to maintain the lemon cream’s consistency.
If you’d like a gluten-free and simpler version of the cake base, use our Cake Mix - just add in 1 dl of lemon juice and 180 grams of blueberries when preparing, and you’re good to go.
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