We are mere days away from summer and the time is right for bright, beautiful flavour combinations. Lemons and blueberries pair wonderfully, and make for an adorable summer brunch treat.
Soft cake layers, delicious white chocolate filling, and a gloriously tangy blueberry jelly. It is the perfect little slice of delight for the long summer days.
I like serving it with strong coffee, as I do most of my cakes, but it is also beyond incredible with some fresh mind lemonade. And if I may add, dessert wines pair gorgeously with it, as well.
I do need to mention that blueberries do stain everything, and that includes the lemon layers they come in contact with. That is inevitable, but I don't mind it. It gives this little cake character.
Ingredients
For the soft lemon cake layers
150 grams plain flour
3⁄4 teaspoon baking soda
1⁄4 teaspoon salt
150 grams granulated sugar
180 millilitres water
20 millilitres fresh lemon juice
35 millilitres neutral oil, sunflower or vegetable
1 1⁄2 teaspoons apple cider vinegar
2 teaspoons fresh lemon zest
1 teaspoon vanilla bean paste
For the soft blueberry layers
150 grams plain flour
120 grams granulated sugar
2 teaspoon baking powder
1⁄4 teaspoon salt
40 millilitres neutral oil, sunflower or vegetable
180 grams blueberries, fresh or defrosted
30 millilitres water
1 1⁄2 teaspoons apple cider vinegar
1 teaspoon vanilla bean paste
For the vegan white chocolate filling
200 grams vegan white chocolate
200 grams vegan double cream
100 grams vegan block butter
80 grams desiccated coconut
1 teaspoon vanilla bean paste
For the blueberry jelly
100 grams blueberries, fresh or defrosted
45 grams granulated sugar
15 grams cornflour
20 millilitres cold water
30 grams vegan block butter
Preparation
Start by making the blueberry jelly. Prepare a small round mould (13 cm) or a cake ring and set aside. Put the fruit in a heavy saucepan, stir in the sugar, and place it over medium heat. Let it come to a boil and bubble away for about 5 minutes, so the fruit starts to release liquid and some of the berries open.
Separately whisk together the cornflour and cold water. Once the berries have burst open, add in the cornflour, and cook for 2-3 minutes, until thickened. Remove from heat, immediately add vegan butter and mix well to combine. Pour into the prepared mould, cover the surface with clingfilm or a round of baking parchment and place in the freezer for at least 6 hours.
The next day, start by making the cream filling. Melt the vegan white chocolate, vegan cream, vegan block butter, aand vanilla over low heat, stirring gently until combined. Remove from heat and cover with clingfilm, allowing it to cool to room temperature before placing the whole bowl into the refrigerator for at least 6 hours. This filling will be runny until whipped, which is fine.
To make the cake layers, start by preheating the oven to 180°C and lining two medium round cake pans (15 cm) with baking parchment.
For the soft lemon cake layers, sift together the flour, baking soda and salt. Add sugar and mix well. Pour in all the liquid ingredients, as well as the lemon zest, and combine without overmixing. Immediately pour into the pan and bake in a preheated oven at 180°C for about 25 minutes. Remove the oven and let it cool completely in the pan.
For the blueberry cake layers, blend the fruit and all other liquid ingredients until combined. In a separate bowl, sift flour and baking powder, add salt and sugar and mix well. Add the liquid ingredients and gently combine. Pour into the other cake pan and bake at 180°C for about 35 minutes. Just as before, leave it to cool down completely in the pan.
Once everything is cool to the touch, proceed to assemble the cake.
Level both cakes, if needed, and slice them horizontally into three very thin layers each. They will be very delicate, so please handle them carefully.
Now create three pairs of cake layers, two with the blueberry layers on the bottom and one with the lemon cake layer on the bottom. This gives a very nice visual effect.
Whip the cooled cream filling until soft peaks form, add in the coconut, and whip until thickened. Do not overmix the cream, because it can and will become dry and grainy. Divide the filling into three equal parts.
Place the first set of layers, with the lemon part on the bottom on the cake platter. Spread a portion of the coconut filling, and place another set of cake layers on top, this time with the blueberry layer on the bottom.
Add the frozen fruit insert, spread some of the filling around it and on top of it, and place the final set of cake layers, again with the blueberry on the bottom. The cake is sturdy, so you can decorate the top and sides immediately with the remaining filling. Place the platter in the refrigerator for at least 8 hours and serve with freshly brewed coffee. Yields 16 servings.
