Ingrediënten
Substitute vanilla sugar with vanilla extract.
Make sure to measure the ingredients accurately. This is especially important in baking. Use a kitchen scale for the best results.
Ensure that the cake batter is smooth and mixed. Overmixing can lead to tough cakes, so mix only until the ingredients are combined.
Every oven is different, so keep an eye on the cakes while they bake. Use a toothpick to check if the cakes are done. If batter sticks to the toothpick, bake the cake longer.
Make sure the cakes are completely cooled before filling or decorating, or the cream and ganache may melt and ruin the final result.
I used our Andalus cake mold for this blueberry lemon cake.
Stappenplan
1 Melt the butter in a saucepan over low heat, then let it cool. |
2 Crack the eggs into a bowl. Add the sugar and mix for 2-3 minutes, or until the mixture turns light yellow. Add the melted butter and sunflower oil, and mix for 1 minute. Add the yogurt, lemon zest, and lemon juice. Mix well. Sift the flour and baking powder over the bowl and mix until smooth. |
3 In another bowl, pour 125 grams of the cake batter. Add the blueberries, mix well, and set aside. |
4 Thoroughly grease the deep side of an Andalus cake mold. Make sure to cover every corner and side (use 25 grams of butter for this). Pour in the cake batter (625 grams). Place the lemon cake in a preheated oven at 165°C (330°F) and bake for 28-35 minutes. Keep an eye on the baking time as every oven is different. Let the lemon cake cool before removing it from the mold. |
5 Grease the other part of the cake mold and pour in the blueberry batter. Bake the blueberry cake in a preheated oven at 160°C (320°F) for 20-25 minutes, or until a toothpick inserted in the center comes out dry. Let the cake cool. |
6 In a deep bowl, combine the mascarpone, sugar, vanilla sugar, and whipping cream stabilizer. Mix for 1 minute. Gradually add the heavy cream and mix until firm. Set aside. |
7 Horizontally slice the blueberry cake star in half. |
8 Fill the Andalus star with a layer of cream and place half of the blueberry star on top. Repeat with another layer of cream and the remaining blueberry star. Spread a thin layer of cream over the cake to give the ganache a smooth, light finish. |
9 Heat the heavy cream in a saucepan until just before boiling. Add the chopped white chocolate and let it sit for 1 minute. Stir until smooth and let it cool slightly. |
10 Pipe the ganache along the edges of the star and fill in the rest. Cover the blueberry lemon cake and refrigerate, preferably overnight. |
11 Garnish the blueberry lemon cake with cream, blueberries, and lemon slices. Bismillah, enjoy! |
