Blueberry-Almond Cake with Lemon Zest – Awesome Dessert With a layer of whipped cream, poured with lemon glaze and sprinkled with roasted almonds, it will be an excellent treat for any occasion. Light vanilla-almond cakes shade favorably blueberries, and lemon in the cream and glaze gives the cake свежий вкус. 
Time: 2 час. 20 min Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 and 1/4 Art. flour for cakes, plus a little more for powder of forms
- 220 gr butter, room temperature, plus more a bit for greasing molds
- 2 tsp baking powder
- 1/4 tsp salt
- 1.5 tbsp. granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 3/4 Art. milk
- 2 tbsp. fresh blueberries (about 0.5 l.)
- 1/3 Art. chopped almonds
- 1 tbsp. fat cream
- 1 tbsp. powdered sugar plus 2 tbsp. l
- 1/2 tbsp. lemon kurd
- 2 tbsp. l lemon juice
Recipes with similar ingredients: premium flour, eggs, cream, milk, icing sugar, cream, almond extract, vanilla extract, blueberries, almonds
Recipe preparation:
- Heat the oven to 165 ° C. Lubricate 2 round diameters 22 cm. Butter and line the bottom with parchment paper. Grease parchment paper with butter and sprinkle with flour, shake off excess.
- In a large bowl, combine flour, baking powder and salt. In a separate whisk the butter with a mixer at moderate speed until creamy, about 2 minutes. Drive in gradually sugar to butter until the mass becomes lush and airy, about four minutes. Add eggs one at a time, whisking each time until homogeneity, then add vanilla and almond extracts. Switch the mixer to low speed and add the flour mixture to three servings, alternating it with milk; beat until smooth, about 2 minutes.
- Spread the dough between the two forms and sprinkle on top of a glass of blueberries. Bake until slightly golden and until a toothpick stuck in the center will not come out clean, from 25 to 30 minutes. Cool on a wire rack for 10 minutes, then remove from forms and leave the pies on the wire rack until completely cooled.
- Meanwhile, spread the almonds on a baking sheet, and fry until golden, about 10 minutes.
- In a large bowl with a mixer, whip the cream with 2 tbsp. l icing sugar at moderately high speed to solid peaks, 2-3 minutes. Slowly add lemon kurd, leaving yellow in the cream lemon streaks.
- Smear one cake almost to the brim with cream. Put on top second cake and gently press down; refrigerate at least than 1 hour or all night.
- Mix in a medium bowl before serving. the remaining 1 tbsp. icing sugar with lemon juice so that homogeneous glaze (add 1 or 2 drops of water if the mass is too thick).
- Pour the icing in the center of the cake and spread with a spatula or spoon to the brim, allowing some drops to drain down to the sides. Sprinkle with toasted almonds.
