Blueberry and Lemon Curd Cake

An impressive looking but not too difficult to make, this cake makes a great centrepiece for any Summer gathering. If you would rather you can skip the piping and just spread a layer of cream on top of the cake.

Difficulty

Low

Time

80 min

Author

Kenwood

Ingredients

Servings

10

Makes

1 cake

For the sponges

400 , cubed, softened

400

400 , sifted

1

8

2

0.5

150

For the lemon curd layer

, as needed

For the cream

200

60

1

For the lemon cream

300

50

100

To decorate

, as needed

Utensils

2 Round cake tins 20 cm (8"), Piping bag, KHC30.000WH, K-Beater, Whisk Tool

Instructions

Step 1

Making the sponges

Preheat the oven to 175ºC.

Grease the tins and line with parchment paper.

Fit the K-Beater.

Add butter and sugar into the appliance bowl.

Mix for about 2 minutes on speed 3, until light and fluffy, and then scrape the bowl.

Add flour, baking powder, eggs, milk and vanilla extract.

Mix for about 3 minutes, speed Min, until combined.

Add blueberries.

Mix for about 30 seconds, speed Min until combined.

Divide the batter between the tins evenly and spread with a spatula until level.

Bake for 20 minutes at 175ºC, until a skewer inserted comes out clean.

Remove from the oven and let cool slightly for 5 minutes.

Transfer the sponges onto a cooling rack and let cool completely.

Step 2

Making the cream

Clean the appliance bowl and fit the Whisk Tool.

Add cream, icing sugar and vanilla extract into the appliance bowl.

Whisk for about 1 minute 30 seconds, speed Max, until soft peaks have formed.

Spread one of the sponges with a layer of curd.

Top with the cream.

Sandwich the sponges together with the filling in the middle.

Chill in the fridge until needed.

Step 3

Making the lemon cream

Clean the appliance bowl and fit the Whisk Tool.

Add cream and icing sugar into the appliance bowl.

Whisk for about 1 minute 40 seconds on speed 4 until thickened.

Add lemon curd.

Whisk for about 15 seconds on speed Min until combined.

Spread a thin layer of the lemon cream on top of the cake.

Spoon the rest of the lemon cream into a piping bag.

Pipe a border around the cake.

Top with blueberries.

 

 

Serve.