Thursday, August 5, 2010

Blueberry Lemon Cream Cake





After anxiously waiting for the marks to be released, I found out that I PASSED my accounting exam! I can add those 3 little letters - CMA - after my name. It feels fantastic and this cake was a great way to celebrate!

It has 4 thin layers of lemon flavored sponge cake sandwich 3 layers of fresh, plump blueberries suspended in a slightly tart lemon cream filling. This was a delightfully light and summery dessert. Fancy enough for a special occasion yet not overly fussy.

The recipe comes from The Complete Canadian Living Baking Book: The Essentials of Home Baking.

Note: It's important to use an electric mixer for the cake to get the maximum rise by beating the eggs thoroughly.



Blueberry Lemon Cream Cake
1 - 10" Caks | adapted from Canadian Living

3 cups (750 mL) raspberries (or any fresh berries)
1 tbsp (15 mL) icing sugar

Sponge Cake:
6 eggs
1 cup (250 mL) granulated sugar
1 tsp (5 mL) vanilla
1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/4 tsp salt
1/3 cup (75 mL) butter, melted

Lemon Cream:
1 pkg unflavoured gelatin
3 eggs
2 egg yolks
1-1/4 cup (300 mL) granulated sugar
1 tbsp (15 mL) grated lemon rind
2/3 cup (150 mL) lemon juice
1-1/3 cups (325 mL) whipping cream

1. Sponge Cake: Line bottom of 10" springform pan with parchment paper; grease side. Set aside. Set eggs in bowl of warm (100°F/40°C) water for 5 minutes.

2. In electric stand mixer on medium-high speed, beat eggs until foamy. Gradually beat in sugar until pale yellow and batter falls in ribbons when beaters are lifted, about 10 minutes. Fold in lemon rind and vanilla.

3. Sift together flour, baking powder and salt ; sift one-third over egg mixture and fold in. Repeat twice. Transfer one-quarter to bowl; fold in butter. Fold back into remaining batter. Pour into prepared pan.

4. Bake in centre of 325°F (160°C) oven until cake springs back when lightly touched in centre, 45 to 50 minutes. Let cool in pan on rack for 10 minutes. Remove side of pan; let cool on rack. (Make-ahead: Wrap in plastic wrap and store for up to 24 hours, or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

5. Lemon Cream: In small bowl, sprinkle gelatin over 3 tbsp (50 mL) water; set aside. In heatproof bowl, whisk together eggs, egg yolks, sugar, lemon rind and lemon juice. Place over simmering water; cook, stirring frequently, until translucent and thick enough to softly mound on spoon, about 20 minutes.

6. Strain into large bowl. Stir in gelatin mixture until melted. Place plastic wrap directly on surface; refrigerate, stirring every 10 minutes, until cool and mixture can mound on spoon, about 1 hour. In bowl, beat cream; fold one-third into lemon mixture. Fold in remaining cream. Fold in 2-1/3 cups (575 mL) of the berries; set aside.

7. Assembly: Line bottom and side of same pan with waxed/parchment paper. Cut cake horizontally into thirds. Place top cake layer, cut side up, in pan. Spread with half of the lemon cream. Top with middle cake layer, remaining lemon cream and remaining cake layer, cut side down. Cover and refrigerate until set, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

8. To serve, remove side of pan. Sprinkle top with icing sugar. Arrange remaining berries around top edge.

18 comments:

Maillardville Manor said...

oh tia!!!! You've done it again!!!!
yum . . . . .

Elle said...

Congratulations! Great cake for a celebration...and that lemon cream filling sounds divine!

Brenda said...

CONGRATULATIONS TIA!!! Fantastic news and this cake is the perfect cake for a celebration. And again, don't forget the champagne!!

Joanne said...

Oh my gosh congratulations babe! you totally rock! that cake is the best passing prize a girl could hope for!

foodies at home said...

Congrats on your exam and your cake! how on earth did you get the blueberries to balance on the top like that?

egirlwonder said...

Congratulations Tia! What a yummy way to celebrate!

mike said...

Big congrats!!! Love this cake - I've always wanted to make on of these "let's not ice it all the way" cakes. It's wonderful - and actually looks rather easy!

~Nikki~ said...

Cake looks delicious as always and CONGRATS on your great achievement!

Jill said...

Congratulations! That's a beautiful celebration cake.

Garcon de Croissant said...

Congrats on your exam! That's really awesome. The cake looks great. I like the rustic feel to it.

Katrina said...

What a great celebration cake!
My husband is an accounting professor. Tough stuff to get through!

Tia said...

thanks everyone for your congrats :)

katrina - wow he must be super smart! maybe someday i'll get to that, I love the idea of teaching.

mike - i love cakes that dont require much decorating. I dont have much patience for the fiddly decorations, :)

Baking Addict said...

Congratulations!! This cake is perfect to celebrate, it looks amazing. I love blueberry and lemon.

Jannett said...

Congratulations!!!!
and the cake looks delicious... :)

eatme_delicious said...

Congrats!! :) This cake is a great way to celebrate. I love the Canadian Living baking book!

The Food Hunter said...

Congratulations...and what a great cake!

Lori said...

I made a cake similar to this - we loved it, so light and refreshing. I do like your filling. I have to try that one!

Jennifurla said...

Congratulations! Very impressive! I also love this cakes and it's many layers, very pretty