Layer Cake Blueberries Lemon
A fruity and very soft layer cake with lemon and blueberries! We also love its whipped cream cheese icing ...
cc baking powder
cc natural vanilla extract
ribot milk or other fermented milk
otherwise, unfermented milk
medium sized organic lemons
whole cream 30% mg
lightly salted fresh cheese
dose to adapt according to your taste
Preheat the oven to 175 ° traditional heat.
Prepare two molds 15cm in diameter by greasing them and flouring them.
Beat soft butter and brown sugar for a few minutes to obtain a creamy mixture.
Add the eggs one by one and the vanilla, beat again to obtain a homogeneous mixture.
In a container sift the dry ingredients (flour, yeast, salt), in another mix the milk, the juice of the two lemons and about 1 tsp of their zest.
Alternately pour dry and liquid ingredients into the batter, being careful not to over-mix each time.
In a bowl, flour half of the blueberries (this prevents them from falling out during cooking) and add them to the dough.
Pour the dough into each of the molds, on an equal level. Bake for about 30 minutes (test for doneness using a pick).
Let cool on a grid then unmold, wait for the complete cooling before the icing (surround with cling film if prepared the day before).
Prepare the icing by whisking the stiff whipped cream. Add the soft cream cheese with a fork, then the icing sugar. Whisk again until ideal consistency.
Cut each cake in half vertically to obtain 4 levels. Place the first level on the dish, cover with icing then place the second cake and so on to the top.
With a spatula, cover the entire layer cake with a very thin layer of icing (you can see the cake through). Decorate the top with the remaining blueberries.
Store in a cool place until tasting, ideally in a protective cover
Did you make this recipe?
on Instagram so I can see the result :)