Hello!
Hope everyone is doing their best to stay safe and overcome the current situation. Thanks to everyone that its staying at/working from home, or having to go out and work, all health professionals out there fighting against this virus and saving lives, to supermarket employees, pharmacists, laboratory technicians, truck drivers, food industry staff, farmers and ranchers. All the people making efforts in this difficult times, Thank you!
So now, with all this time at home you can try baking something new. Why not? This is a tasty recipe and easy to do. Perfect to enjoy with your family.
Ingredients
- 113 g All purpose Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 2 tsp Vanilla Extract
- 2 1/2 Tbsp Lemon Juice (mixed with 1 1/2 Tbsp water)
- 90 g Egg Yolks (approx 5)
- 2 Tbsp Lemon Zest
- 2 Tbsp (30 ml) skimmed Milk
- 1/4 Cup (60 ml) Oil
For Meringue
- 120 g Egg Whites
- 1/4 tsp Cream of Tartar
- 3/4 Cup (150 g) Granulated white Sugar (divided)
For Blueberry compote
- 1/2 Cup Fresh (or frozen) Blueberries
- 2 Tbsp Lemon Juice
- 2-3 tbsp white granulated sugar
For Buttercream
- 1 tsp vanilla extract
- 220 gr softened butter
- 1 1/2 – 2 cups confectioner sugar
- Food coloring
- Spatula
- Russian piping tips and piping bags
Instructions
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Preheat your oven to 320°F (160°C) and line a 6-inch round cake tin (3-4 inches tall) with parchment paper. Make sure all your ingredients are at room temperature.
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Add egg yolks and 50 g of sugar to a mixing bowl and beat for a minute. Add oil, vanilla extract, salt, milk, water, lemon juice and zest to the bowl and mix in till everything gets combined well.
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Now add in at least three times sifted cake flour and baking powder to the mixture and fold it in.
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In a separate clean and dry bowl, add egg whites (at room temperature only) and beat in for a minute. Now add cream of tartar or lemon juice to it and beat well. Slowly keep on adding the remaining sugar and beating continuously until the meringue forms stiff peaks. This takes around 5-6 min.
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Mix meringue in the yellow cake batter in three batches. And fold in using a spatula.
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Pour the mix in your lined cake tin and bake for 50-60 min or until a tooth pick inserted in the center comes out clean.
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Invert the cake tin, as soon as you take it out of the oven and let it cool down completely.
For Blueberry Compote
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Pour blueberries into a small pot with about 1/4 cup water (not to cover completely) and lemon juice. Heat and stir the mixture until it starts to boil.
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Add sugar and keep stirring. If the mixture is too thick add some water. The mix should be easy to spread.
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Let it cool completely.
For Buttercream
- Cream butter until soft, lighter and whiter. Slowly add sugar and keep mixing.
- Add vanilla extract.
- Keep mixing. Try the texture and if its good enough to hold its shape don’t add more sugar. Contrary to that, keep adding until you achieve such texture.
Once the cake is completely cool, cut it in halves (try to get them as equal as possible). Now, in a displaying plate, put the bottom half and cover it with a layer of butter cream (put as much as you prefer) and on top of it spread the blueberry compote (this two make the perfect combination of sweet and sour taste to balance with the citric flavor of the cake). Plate the top half and then proceed to cover the entire cake. Now that is all covered, divide the remaining butter cream and color (as you prefer). I did flowers with leaves so I used green, light blue and pink.
Chia con limón 