Lemon Cake with Blueberries

1 PIECE

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INGREDIENTS FOR THE CAKE

450 g granulated sugar
1 vanilla sugar
5 eggs at room temperature
330 g plain flour
A pinch of salt
12 g baking powder
400 g cream 40%
Lemon
350 g blueberries
A little cornstarch or vanilla pudding powder for coating the blueberries

INGREDIENTS FOR THE GLAZE (LIGHT)

35 g lemon juice
175 g icing sugar

INGREDIENTS FOR THE GLAZE (RED)

50 g fruit puree
120 g icing sugar

INSTRUCTIONS FOR THE CAKE

1
Preheat the oven to 175° C, top and bottom heat.
2
Whisk the egg yolks with both sugars into a light fluffy foam.
3
In another bowl, mix the flour, baking powder, and salt.
4
Beat the cream and lemon zest into the egg yolk mixture.
5
Then alternately mix the flour mixture and lemon juice into the egg yolk mixture several times.
6
Fold in the egg whites beaten to stiff peaks.
7
Finally, fold in the blueberries, pre-coated (rolled) in starch (this will help them not to sink, as happened to us during the photo shoot).
8
Spread the batter into a greased and floured loaf pan and bake in the preheated oven for about 70 - 80 minutes. Watch the color and finally perform a skewer test to see if it's done.

INSTRUCTIONS FOR FINISHING

1
In two bowls, separately mix the light and red glaze. On the turned-out and completely cooled cake, first apply the light glaze and then use a spoon to 'scribble' (let it drip from the spoon) the red glaze. Let it set.

Under Cake Pressure

Behind the blog Under Cake Pressure are two sisters united by a passion for creating desserts. Veronika and Alžběta create exclusive recipes for Rohlik, so you can also enjoy their treats!