Blueberry cake with lemon cream
12 servings
40 minutes
Blueberry cake with lemon cream is an exquisite dessert of Russian cuisine that combines the freshness of berries and the tenderness of creamy filling. This cake draws inspiration from classic fruit desserts where the sweet-sour taste of blueberries harmonizes with citrus notes of lemon. The crunchy base made of cookies and caramelized sugar creates a contrast with the airy texture of the cream filled with fresh lemon aroma. Thanks to gelatin, it gains stability, while whipped cream adds lightness to it. This cake is perfect for festive gatherings and cozy family tea times. It is best served chilled to fully reveal its flavor. Each slice is a harmony of sweetness, freshness, and delicate creamy texture.
1
Line a 22 cm diameter removable mold with baking paper.
2
Crush or grind the cookies. Mix with brown sugar and 100 grams of softened butter. Place the mixture at the bottom of the mold, making high edges. Put the mold in the refrigerator.
- Biscuits (cookies): 200 g
- Butter: 200 g
- Brown sugar: 2 tablespoons
3
Dissolve the gelatin. Wash the berries and drain them in a colander.
- Gelatin: 16 g
- Blueberry: 500 g
4
Whip the yolks with 50 grams of sugar, lemon juice, and zest until thick foam forms. Mix the butter with 50 grams of sugar until creamy. Combine the yolk mixture with the cream. Gradually add gelatin and mix it with the cream. Chill for about 30 minutes.
- Egg yolk: 4 pieces
- Lemon: 3 pieces
- Sugar: 100 g
- Butter: 200 g
- Gelatin: 16 g
5
Whip the cream and, as soon as the mixture starts to thicken, add the cream to it.
- Heavy (double) cream: 300 ml
6
Place berries on the cake layer. Cover with cream on top and smooth it out. Cover the cake and refrigerate for at least 3 hours.
- Blueberry: 500 g
