Hi everyone ♥
I hope you all had an amazing Valentines day, It has been quiet on the blog this week, due to me being sick!
I´m all better now and look forward to being in the kitchen and bake and create new recipes for you all.
Sharing the recipes today for a watercolor, blueberry lemon cake, this cake is so delicious and if you are a fan of lemon like me, you are going to love this cake.
I made the watercolor design around the cake with just some fresh blueberry juice and a spatula dipped into the blueberry juice ( make sure the blueberry juice is cold), the decoration is done in minutes!
just get creative!
I love that you can do this watercolor design with fresh fruit juices instead of food colors.
I hope you try this cake and most of all I hope you love the taste of this cake because that is the most important thing when it comes to baking!
Before you start, make sure to read the recipe thoroughly, have fun in the kitchen, it seems like a lot of steps but each filling is made in minutes, so altogether this cake is made in no time.
Watercolor, blueberry lemon cake
- Vanilla sponge cake ( 3 x 8-inch 20 cm) get the recipe →here
- 1 1/4 cup ( 300 ml) heavy cream + 3 tablespoon sugar + 1/2 teaspoon real vanilla powder
- 7 oz (200 gram ) frozen blueberries
- 1 tablespoon sugar (optional)
- 1/2 tablespoon corn starch ( optional)
- juice and zest of 1 lemon ( preferably organic)
- 1 cup ( 250 ml) heavy cream, cold
- 1/4 cup powdered sugar ( or less)
- 1 teaspoon vanilla bean paste ( optional)
- the blueberry compote, cold ( see recipe above) minus the juice
- few tablespoons, of the blueberry compote juice, cold
- 1 cup heavy cream + 1/4 cup powdered sugar + 1 teaspoon real vanilla powder ( optional)
- 1-3 tablespoons, of the blueberry juice, cold
- To better synchronize the downtime for both the cake/filling recipes, start by making the lemon curd and blueberry mixture first and place it in the fridge to cool completely
- While that is resting, in the fridge, you can start with the cake layers.
Directions for the lemon curd;
- →How to make the lemon curd and step by step pictures/instructions, you can get →here
- Place the lemon curd into the fridge until you assemble the cake.
Directions for the blueberry mixture;
- Into a small saucepan, add the frozen blueberries, sugar, lemon juice, and zest, and corn starch, stir to combine.
- Place the saucepan over a gentle heat, stir with a wooden spoon from time to time until you see that the blueberries are getting soft, simmer for a few minutes and take the mixture off the heat.
- Pour the blueberry mixture into a strainer over a bowl, until all the liquid is released.
- Place both the liquid and blueberry mixture in a separate bowl in the fridge.
Directions for the vanilla sponge cake;
- Line, and grease three 8-inch round baking pans, ( if you don’t have three pans, the remaining batter can be held at room temperature for up to one hour)
- Before you start with the cake layers, Preheat oven to 350.F° 180.C°
- Get the recipe, and step by step picture instructions →here
- Cool the cake layers until no trace of warmth remains before you proceed with assembling the cake.
Assembly of the Cake;
- Place your first layer onto a cake stand that fits into your fridge or a silicon baking matt as I do.
- Whip up heavy cream, powdered sugar, and vanilla until fluffy, place a few dollops of whipped cream on the first cake layer and use a small offset palette to spread into an even layer.
- Fill your pastry bag, with the remaining whipped cream and pipe a dam around the perimeter of the first cake layer.
- Add about one cup ( or more if you like) of lemon curd inside the dam, gently spread the filling using a small offset spatula.
- Place the next cake layer on top and make the blueberry filling; whip up the whipped cream, powdered, vanilla and whisk until fluffy, add the blueberry compote and a few tablespoons of the blueberry juice, combine with a spatula.
- Spoon the blueberry mixture on top of the second layer, gently spread the filling using a small offset spatula
- I place a cake ring around the cake and place the final cake on top.
- Cover the top with plastic wrap, and place a book on top, if you don’t have a cake ring just add the last layer and cover the entire cake gently with plastic wrap.
- Chill overnight or for a few hours
- Just before serving, make the topping; whip up the heavy cream, powdered sugar, and vanilla until fluffy, cover the entire cake ( using a medium straight palette knife ( metal spatula)
- Dip your palette knife into cold blueberry juice, smooth the palette knife around the frosted cake to create a “watercolor” effect, to reveal a more intense watercolor, gently go over those areas again until you achieve the desired look.
- The cake will keep well in the fridge for 2 days.
I wish you all an amazing weekend, Love Manuela xoxo
- Step by step instructions for the lemon curd you can find →here
- Step by step instructions for the 3x 20 cm vanilla cake layers you can find →here