I really like berries, which is why I have been dreaming for some time about this cake with lemon and cranberry cream. Blueberries and lemons make a very successful combination, especially if you prefer fresh and refreshing taste.
To prove you right, I recommend the Tart recipe with mint, lime and blueberries or the Guguluf recipe with lemon, red currants and blueberries or the delicious Tart with yogurt, blueberries and lime ! This cake with lemon and cranberry cream is not a sweet cake, but a refreshing, slightly sour, fragrant one. I used sweetener, but you can use sugar in the same amounts.
I hope you find inspiration in this recipe for Lemon and Cranberry Cake !
Preparation time: 2 h Nr. servings: 8
- countertop (shape 18 cm) :
- 6 chicken eggs
- a pinch of salt
- 6 lg sweetener
- 6 tablespoons flour
- 4 lg oil
- 30 ml of lemon juice
- 500 ml of water
- 50 ml of lemon juice
- 30 ml of lemon liqueur
- 2 lg sweetener
- blueberry cream:
- 200 gr fresh blueberries
- 250 gr cream cheese
- 250 gr fat cream
- 3-4 lg sweetener
- whipped cream:
- 200 gr fat cream 35%
- 100 gr mascarpone
- 1 lg sweetener
- 200 gr dark chocolate
- 200 ml liquid cream
- fresh raspberries
- fresh blueberries
Cake with lemon and cranberry cream
Prepare the ingredients for the countertop. Store at room temperature for 30 minutes.
Turn on the oven, at 180 degrees C-gas oven, 160 degrees C-electric oven.
Prepare a round baking dish with a removable ring. Cover with baking paper and set aside.
Separate the egg whites from the yolks. Mix the yolks with a pinch of salt and oil until a homogeneous emulsion is obtained.
In a bowl, mix the egg whites with a pinch of salt. When they become dense and gain consistency, add the sweetener gradually, stirring constantly. When the meringue becomes firm, incorporate the yolks. Then the flour, gradually, and finally the lemon juice.
The homogeneous composition is poured into the baking dish, lightly beaten on the table top, then transferred to the heated oven. Bake for 40 minutes. The toothpick can be tested for safety.
Once the top is baked, take it out of the oven and leave it to cool slightly, then remove it from the baking tin and leave it to cool completely.
For the cranberry cream, pass the blueberries finely with the blender. Strain through a sieve, then set aside a little.
The cream cheese and the sweetener are finely mixed with the blender, then the sweetener is added.
The cream mixes until it becomes consistent and becomes fluffy. Incorporate into the cream cheese. Add the cranberry sauce and mix well. Cool the cream until the cake is set.
In a bowl, put an amount of 500 ml of water. Add the sweetener, liqueur and lemon juice. I preferred a stronger lemon flavor, so I also used lemon juice. Only lemon liqueur can be used.
Assembling the cake
The cooled cake top is cut into 4 equal layers. Syrup each layer.
In the same form in which the top was baked, put a baking paper and mount the cake.
Place a layer of syrupy top, followed by a generous layer of cranberry cream. Sprinkle with blueberries and raspberries to taste. Then another layer of syrupy top, another layer of cream, fruit. Top the last layer with the rest of the cream.
The cake is left to cool until the next day.
Once prepared, carefully remove from the baking tin.
Mix the cream for the cream. When it gains consistency and becomes fluffy, add the mascarpone cheese and sweetener.
Garnish the cake to taste with the cream obtained and let it cool again.
For the icing, melt the chocolate in the liquid cream on a steam bath. Stir continuously until the chocolate melts. When the composition becomes homogeneous, take it off the steam bath and leave it to cool.
The cake is glazed with chocolate cream and garnished with fruit and various ornaments!
It is a very fresh cake, with lemon flavor and wonderful berry taste!
For those who want, I can use sugar instead of sweetener, in the same amounts or according to my own taste!
May it be useful to you!