Blueberry cake

12 servings
10 hour

How to make a cake with blueberries? Measure the necessary ingredients for the classic biscuit. I advise you to divide the weight of the products into 2 parts and bake 2 biscuit so that the berries are more evenly distributed throughout the cake. Corn starch can be replaced with potato starch. Wash the blueberries in advance and dry them thoroughly. Berries should not be wet.

Mix the flour with the starch and vanillin and sift. The flour will be enriched with oxygen and the biscuit will be more airy and porous.

Carefully divide the eggs into squirrels and yolks. Not a drop of yolk should get into the proteins, otherwise it will not be possible to obtain a stable protein foam when whipping.

Whisk the yolks at high speed of a mixer with half the sugar norm (about 40 grams) and lemon juice until thick and light.

In a dry, clean, low-fat container, whisk the whites. Start beating at a low speed until the proteins thicken lightly. Without stopping whipping, sprinkle the remaining sugar in small portions. Gradually increase the speed to the maximum. Whisk the whites until stable, dense foam.

Using a scapula, gradually connect the whipped proteins to the yolk mass. Do this very carefully with scrolling movements from the bottom up so as not to disrupt the airiness of proteins.

Add the lemon zest.

In small portions, pour in the flour mixture, gently stirring with a shoulder blade from the bottom up. Do everything carefully, but without tightening the process.

Dough is obtained air, homogeneous.

Cover the bottom of the baking dish with parchment. The walls of the mold do not need to be lubricated. Carefully place the dough in the tin. Spread the blueberries evenly on top, deepening them slightly into the dough. I have a shape diameter of 20 cm. If there are 2 identical shapes, you can bake biscuits at the same time. If not, then alternately.

Bake the biscuit in the oven preheated to 150-160 degrees until light blush for about 30 minutes. During baking, do not open the oven so that the sponge does not settle from the temperature drop. Leave the biscuit in the oven turned off with the door ajar for 10 minutes, then remove. The cooking mode and time may be different. Focus on how your oven works. Cool the finished biscuit a little and remove from the mold. It turns out very gentle.

Make a second biscuit similarly. The finished biscuits should cool completely.

Meanwhile, take up lemon kurd. It is better to get the ingredients for it in advance so that they are at room temperature. Wash the lemons, dry well.

Remove the zest from the lemons and squeeze the juice. I got about 120ml of lemon juice.

Mix the zest well with the sugar so that it gives away its aroma.

Whisk the eggs with a fork or whisk until smooth.

In a small, thick-bottomed saucepan, combine the sugar with the zest and lemon juice. Mix everything well.

Add the beaten eggs, stir.

Place the saucepan over a small heat. Stirring all the time (!), Bring the lemon mass to thickening. If there is a fear that the eggs will curl, you can cook the Kurd in a water bath. To check the readiness of the Kurd, run on the shoulder blade, which was interfered with by the Kurd. If there is a clear track, then the Kurd is ready.

Strain the kurd through a sieve to remove the lemon zest.

Add soft butter to the warm kurd, mix well until smooth.

To prevent a film from forming on the surface, cover the Kurd with cling film.

I cut each biscuit into 2 pieces. If baked in the form of d = 22-24 cm, then the cakes will be thinner. Then they can not be cut.

Cream must be well chilled to make the cream. The whipping tank must also be cooled.

Start whipping the cream at a low speed. Add the vanilla sugar. Gradually add the icing sugar and increase the speed, whisk the cream until thickened. When the mixer whisks leave visible, dense enough stains, stop whipping.

Add mascarpone to the cream.

Stir at low mixer speeds until smooth. The cream is ready.

Start assembling the cake. I lined the plate with strips of parchment to keep it clean after making the cake. But this is not necessary. Brush the sponge cake with lemon kurd.

Top with the cream.

Cover with the next bark and brush back with Kurd.

Repeat all the actions, collect the whole cake. Cover the top and sides of the cake with cream. Put the dessert in the fridge for 5-6 hours to soak and become more fragrant.

Before serving, garnish the cake with blueberries or otherwise as desired, cut into portions and serve. Enjoy your meal!