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.