Blueberry cake

Step-by-step cooking

1. Step 1:

   

   How to make blueberry cake? Measure out the necessary ingredients for a classic sponge cake. I advise you to divide the weight of the products into 2 parts and bake 2 biscuits 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.

2. Step 2:

   

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

3. Step 3:

   

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

4. Step 4:

   

   Beat the yolks on a high speed mixer with half the norm of sugar (about 40 gr.) to a dense light mass.

5. Step 5:

   

   In a dry, clean, fat-free container, whisk the whites. Start whipping at low speed until the proteins are slightly thickened. Without stopping whipping, pour in small portions of the remaining sugar. Gradually increase the speed to the maximum. Whisk the whites to a stable, dense foam.

6. Step 6:

   

   Using a spatula, gradually combine the whipped whites with the yolk mass. Do this very carefully with scooping movements from the bottom up, so as not to disturb the airiness of the proteins.

7. Step 7:

   

   Add lemon zest.

8. Step 8:

   

   Pour the flour mixture in small portions, gently stirring with a spatula from the bottom up. Do everything carefully, but without delaying the process.

9. Step 9:

   

   The dough turns out to be airy, homogeneous.

10. Step 10:

    

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

11. Step 11:

    

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

12. Step 12:

    

    Similarly prepare the second biscuit. The finished biscuits should cool completely.

13. Step 13:

    

    Meanwhile, get busy with lemon curd. It is better to get the ingredients for it in advance so that they are at room temperature. Wash the lemons, dry them well.

14. Step 14:

    

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

15. Step 15:

    

    Mix the zest well with the sugar so that it gives off its flavor.

16. Step 16:

    

    Beat eggs with a fork or whisk until smooth.

18. Step 17:

    

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

19. Step 18:

    

    Add the beaten eggs, mix.

20. Step 19:

    

    Put the saucepan on a small fire. Stirring all the time (!), bring the lemon mass to thicken. If there is a fear that the eggs will curdle, you can cook the kurd in a water bath. To check the readiness of the Kurd, swipe on the shoulder blade, which was interfered with by the Kurd. If there is a clear path, then the Kurd is ready.

21. Step 20:

    

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

22. Step 21:

    

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

23. Step 22:

    

    To prevent a film from forming on the surface, cover the kurd with a food film "in contact ". Cool the Kurd well.

24. Step 23:

    

    I cut each biscuit into 2 parts. If you bake in the form of d = 22-24 cm, then the cakes will be thinner. Then you don't have to cut them.

25. Step 24:

    

    To prepare the cream, the cream must be well cooled. The whipping container also needs to be cooled.

26. Step 25:

    

    Start whipping cream at low speed. Add vanilla sugar. Gradually adding powdered sugar and increasing the speed, whisk the cream until thick. When the beaters of the mixer will leave visible, sufficiently dense stains, stop whipping.

27. Step 26:

    

    Add mascarpone to the cream.

28. Step 27:

    

    Mix at low speed of the mixer until smooth. The cream is ready.

29. Step 28:

    

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

30. Step 29:

    

    Put the buttercream on top.

31. Step 30:

    

    Cover with the next cake and brush with the curd again.

32. Step 31:

    

    Repeating all the steps, collect the whole cake. Cover the top and sides of the cake with cream. Put the dessert in the refrigerator for 5-6 hours so that it gets soaked and becomes more fragrant.

33. Step 32:

    

    Before serving, decorate the cake with blueberries or other way if desired, cut into portions and serve to the table. Bon appetit!