Blueberry Lemon Cake with Meringue
User Reviews
4.9
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Prep Time
1 hr
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Cook Time
30 mins
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Additional Time
3 hrs
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Total Time
4 hrs 30 mins
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Servings
20 servings
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Course
Dessert
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Cuisine
American, International
Blueberry Lemon Cake with Meringue
Description
This cake begins with a meringue sponge made by whipping egg whites with sugar to firm peaks, then folding in a mixture of walnuts and flour. The batter bakes into a light, slightly crisp-edged base with a tender crumb, cut into two halves once cooled. The lemon cream is a smooth custard thickened with starch, enriched with lemon juice and zest, butter, and vanilla for a citrusy, creamy filling cooled before assembly.
The blueberry cream melds mascarpone cheese with cooked blueberries, sugar, lemon juice, vanilla, and gelatin for a stabilizing richness and fresh berry flavor. The assembled cake layers alternating sponge and creams create a harmonious blend of tartness and sweetness. The cake is garnished with whipped cream, adding lightness to the rich fillings.
The walnuts in the sponge add crunch and texture contrast, while the use of fresh lemon and blueberries provides distinct bright flavor notes throughout. Careful folding of the meringue mixture ensures a delicate sponge base that supports the creamy toppings.
Ingredients
Meringue:
- 6 egg white
- 6 tbsp sugar
- 4 tbsp walnuts
- 4 tbsp flour
- salt a pinch
Lemon cream:
- 6 egg yolk
- 250 ml milk
- 3 tbsp starch
- lemon juice and zest of one
- 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 lemon juice
- 1 tsp vanilla extract
- 2 gelatin sheet
Icing
- Whipped Cream (for decoration)
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.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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