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Blueberry and Lemon Curd Layer Cake 3

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Tania Valladares
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47 views3 pages

Blueberry and Lemon Curd Layer Cake 3

Uploaded by

Tania Valladares
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Blueberry and Lemon Curd Layer Cake

Recipe creator: Saloni Mehta


Social Media Handle: @pastrybysaloni
Recipe Details:
YIELDS: 8INCH (22CM) ROUND CAKE

PREP TIME: 2 HOURS

COOK TIME: 35 MINUTES

CHILLING TIME: 1 HOUR

Lemon Sponge Cake:


•270ml (1 cup + 2 tablespoons) Light Coconut Milk (stirred from
1 can of Native Forest Organic Light Coconut Milk at room
temperature)

•18ml (1 tablespoon) Fresh Lemon Juice

• 90g (1/3 cup) Vegan Unsweetened Yogurt

•270g (1 cup + 1/3 cup) Organic Granulated Sugar (or cane sugar
/ golden sugar)

•zest of 2-3 lemons

•2 tsp Vanilla Extract

•120ml (1/2 cup) Oil (any flavorless oil like vegetable oil)

•310g (2 cups + 2/3 cup) All Purpose Flour

•2 tablespoons Corn Starch

•2 + 1/4 tsp Baking Powder

•1/4 Baking Soda

•1/4 tsp of salt

• 10-12 Fresh blueberries per sponge cake

Method: Preheat the oven to 350f, grease 2 (8-inch) round cake pan with oil on all sides & line it with baking paper.
In a mixing bowl combine light coconut milk, lemon juice, yogurt, granulated sugar mixed with lemon zest and oil.
Mix with a spatula until the sugar has dissolved. Combine all the dry ingredients (all-purpose flour, corn starch,
baking powder, baking soda and salt) in a separate bowl. Add dry ingredients into liquid ingredients, mix with an
electric whisk until fully combined. Divide and pour the cake batter into the prepared cake tins and evenly disperse
the blueberries and press it gently into the cake batter & bake the cakes 25-30 minutes or until form to touch and
when toothpick inserted comes out clean. Remove from oven Let it cool in the cake pan for 30 minutes and then
invert onto a cooling rack and let them cool completely. Trim a very thin layer from the top of the sponge cakes.
Wrap the cakes in cling wrap if you plan to layer the cake on the following day.
Lemon Curd:

•130 ml (1/2 cup) Light Coconut Milk (stirred from 1 can of Native Forest
Organic Light Coconut Milk at room temperature)

•95ml (1/3 cup + 1 tablespoon) Fresh Lemon Juice

•100g (1/2cup) Granulated Sugar

•2 tablespoons Lets do Organic Corn Starch

•28g (2 tablespoon) Butter (soft)

•pinch of turmeric powder for color

Method: - In a pot combine and whisk milk, lemon juice, sugar, corn
starch and bring it to boil on low-medium heat. Keep whisking as it comes
to a boil. When it comes to a boil and has thickened, remove from the
heat, and add vegan butter. Stir the lemon curd until butter is fully mixed
and lemon curd looks smooth and glossy. Add a pinch of turmeric for
color at this point. Transfer in a bowl, Cover the surface of lemon curd
with plastic wrap. Chill it completely in the fridge. Use it as a filling for
the cake and topping.

Blueberry Buttercream Frosting:

•330g (1 + ½ cups) Butter (nondairy butter sticks)

•300g (2 cups + 2/3 cup)) Powdered Sugar

•2 teaspoons of Vanilla Extract

•45 ml (4 tablespoon) Homemade Blueberry Sauce, slightly warm or at


room temp made from ¾ cups of fresh blueberries

Method: For homemade blueberry sauce, Put the ¾ cup (110g) of fresh
blueberries in a saucepan along with 2 tablespoons water. Cook over
medium heat until the liquids begin to simmer then reduce to low heat.
Continue to cook the blueberries until they softened and can easily be
smashed with a spatula. Place a mesh sieve over a bowl and pour in the
blueberry sauce. Press down on the fruit with a spatula or the back of a
spoon to release all the juices. Discard the seeds and skin. Set aside to cool
to room temperature.

For blueberry buttercream frosting, to a mixing bowl add butter and whip
with an electric whisk until it is creamy, fluffy. Scrape down the sides and
then add powdered sugar in 2-3 additions and whip each time until the
powdered sugar is fully incorporated, and buttercream is fluffy. Then add
blueberry sauce, whip the buttercream for 10 minutes until it has light and fluffy texture and then smooth it out with
a spatula to remove excess air bubbles.

Cake Assembly:

Place one of the trimmed sponge cakes on a plate. Add 1 cup of blueberry frosting to it and spread it in an even layer
with an offset spatula. Make a well in the middle of the frosting layer that is about ¼ inch deep and fill it lemon curd.
Spread the lemon curd in an even layer. Place the second sponge cake on top. Add a thin layer of frosting to crumb
coat the cake and place it in the fridge for 30 minutes. Cover the cake in blueberry frosting and smooth it out with a
spatula and reserve some frosting for piping for decoration if desired. Add few spoons of lemon curd for topping and
spread it with a spoon. Decorate the cake with fresh blueberries. Serve.

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