blueberry and lemon cake ottolenghi

blueberry and lemon cake ottolenghi

For some time I wanted to make a cake in this combination, with blueberries and lemon, and the wedding anniversary was just right to prepare it! It is quite easy to do, but it ends very quickly 😄😄. Delicious, I really liked it! We opted for a simple decor, but you can turn it into a more sophisticated one, depending on what everyone wants! It's really worth preparing this cake!

Ingredients:

:

For the countertop:

  • 2 eggs
  • 2 egg whites
  • 4 tablespoons sugar
  • 3 tablespoons oil
  • 4 tablespoons yogurt
  • 6 tablespoons flour
  • 1 teaspoon baking powder
  • grated lemon peel
  • a blue hand
For blueberry cream with lemon:
  • 2 yolks
  • 2 tablespoons sugar
  • 200 ml of milk
  • 1 tablespoon pureed starch
  • 250 gr mascarpone
  • grated lemon peel
  • 200 gr blueberries + 3 tablespoons sugar + 1 tablespoon starch
For decoration:
  • 150 ml whipped cream
  • cranberries
  • edible golden glitter
  • hearts
Method of preparation:
Separate the eggs, beat the egg whites with a pinch of salt.
Add the sugar and mix until the foam becomes shiny.
Stir in the yolks, then the oil and yogurt.
Add the grated lemon peel, then the sifted flour and baking powder and mix lightly with a spatula.
blueberry and lemon cake ottolenghi
Divide the composition into 3 bowls evenly.
Wallpaper an 18 cm tray with baking paper, pour the first part of the composition and put some blueberries on top.
Put the countertop sheet in the hot oven at 180 degrees for 10 minutes.
Take it out when it's ready. Do the same with the other two.
Let them cool.
blueberry and lemon cake ottolenghi
Cranberry cream with lemon:
In a saucepan put the blueberries with the sugar.
Transfer them to the heat, let them boil for 3-4 minutes.
Dissolve the starch with 2-3 tablespoons of cold water, pour it over the blueberries.
Stir until thickened, then set aside.
Cover with foil and leave to cool.
In a saucepan, mix the yolks with the sugar, then add the milk and starch.
Mix well, transfer the cream to the heat.
Rotate with a continuous target until it thickens.
Set aside the cream, cover it with foil and let it cool.
When the cream has cooled, add the marshmallows and grated lemon peel, then mix.
Incorporate the blueberry mixture, mix more until the cream is homogeneous.
blueberry and lemon cake ottolenghi
On a plate, place the first countertop sheet and a detachable ring around it.
Put 1/3 of the cream, level, and top, and 1/3 of the cream and the last sheet of top.
Place the last layer of cream and give it a ruffled appearance with a teaspoon.
Put the cake in the fridge for 3-4 hours.
Take it out of the fridge after this time, carefully remove the ring.
blueberry and lemon cake ottolenghi
Dress it on the edge with whipped cream.
Decorate it on top with blueberries and golden glitter, and put a few hearts on the edge.
Portion it and it is only good to serve!
Good appetite!
blueberry and lemon cake ottolenghi

blueberry and lemon cake ottolenghi

blueberry and lemon cake ottolenghi

blueberry and lemon cake ottolenghi

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