Blueberry Lemon Cake with Meringue

Name: Blueberry Lemon Cake with Meringue
Prep time: 1 h
Cook time: 30 min
Total time: 4 h 30 min
Yield: 20 servings
Ingredients: 6 egg whites; 6 tbsp sugar; 4 tbsp walnuts; 4 tbsp flour; a pinch of salt; 6 egg yolks; 250 ml milk; 3 tbsp starch; the juice and zest of one lemon; 100 g sugar; 100 g butter; 1 tsp vanilla extract; 250 g mascarpone; 250 g blueberries; 50 ml water; 100 g sugar; 1 tasp lemon juice; 1 tsp vanilla extract; 2 sheets of gelatin; Whipped Cream

User Reviews

4.9

144 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Additional Time
3 hrs
Total Time
4 hrs 30 mins
Servings
20 servings
Course
Dessert
Cuisine
American, International

Blueberry Lemon Cake with Meringue

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

Meringue:

6 egg whites
6 tbsp sugar
4 tbsp walnuts
4 tbsp flour
a pinch of salt

Lemon cream:

6 egg yolks
250 ml milk
3 tbsp starch
the juice and zest of one lemon
100 g sugar
100 g butter
1 tsp vanilla extract

Blueberry cream:

250 g mascarpone
250 g blueberries
50 ml water
100 g sugar
1 tasp lemon juice
1 tsp vanilla extract
2 sheets of gelatin

Icing

Whipped Cream (for decoration)

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Instructions

Sponge:

Whip the egg whites with a pinch of salt until they become firm. Add the sugar, one tablespoon at a time, mixing well after each one.
Add the walnuts to the flour. Incorporate the dry ingredients into the meringue, folding in gently with upward movements.
Preheat the oven to a medium heat (170°C/ 340°F) and line a large baking tray with parchment paper. Pour the mixture into the tray, level it, and bake for approximately 30 minutes until it begins to turn a light golden brown on the sides.
Remove from the oven, cut quickly into two halves, and leave to cool.

Lemon cream:

Place the milk and sugar over a medium heat and bring them to almost boiling point.
Mix the yolks with the starch. Add a few tablespoons of hot milk to the egg mixture to thin it up, then pour the mixture into the rest of the hot milk. Leave on the stove until it boils and thickens.
Mix in the grated lemon zest, lemon juice, vanilla extract, and butter. Cover with cling film and chill for 2-3 hours.

Blueberry cream:

Cook the blueberries with lemon juice, water, and sugar over a medium heat. After 5 minutes boiling, turn off the heat. Process the mixture in a blender until it becomes smooth.
Soak the gelatin in cold water and after 5 minutes drain the water and add it to the blueberries. Stir well.
Set aside 200 g (about 1 cup) of blueberry cream. In the remaining cream incorporate the mascarpone cheese, stirring vigorously to obtain a uniform composition. Refrigerate both creams until set.
Place a piece of cake on the baking tray. Cover it with lemon cream and then stack on the other half of the cake. Top with mascarpone blueberry cream. Refrigerate for half an hour.
Pour the blueberry jelly over the blueberry cream. Return the cake to the refrigerator until the creams are fully set. Decorate the cake with whipped cream and serve in generous portions.