Making this cake had cost me, my wedding ring. Whenever I made a cake, I would take out my wedding ring and put it aside – to avoid contamination. But born with clumsiness, I managed to throw away my ring into the rubbish bin – without even realizing it. Up to know I don’t really remember when or where did I throw it away. Well… I guess that’s why it was a wise decision to choose a plain and simple wedding ring – If you lost it, you don’t really cry the whole day because of it. Still, it was a stupid mistake :(… stupid me … next time I’ll just wear on my neck.
Moving on, this cake was inspired by a cake recipe Bakers Royale and one of the recipes from Rachel Khoo book. The cake was a combination of 4 layers of goodness: Blueberry Sponge Cake, Lemon curd, Mascarpone Cheese and Almond Meringue top. The idea of the cake might be similar with lemon meringue cake , but trust me this one is better.Crispy almond meringue top and the mascarpone cheese gives the cake a different combination of flavor. If lemon meringue cake is all about the soft, creamy and goey texture from the sponge cake and half-torched meringue, this cake is completely the opposite. The sponge cake is a bit rich, tart (from the blueberry) and crumbly, the mascarpone cheese and lemon curd is both sharp and tangy, and then the almond meringue is sweet, crunchy, soft and salty at the same time.
The cake might not have a neat and elegant appearance like lemon meringue tart or patisserie cake. It has a messy, humble, rustic look.. I decorated the cake with some small dried flowers and powdered sugar. Definitely one of my favorite cake….
Yield for 2 cakes (6-inches)
Things you need:
For the cake:
- 150 gr butter, softened
- 1 2⁄3 cups granulated sugar
- 1 1⁄3 cups plain flour
- 1 teaspoon baking powder
- 5 large eggs, separated
- 1⁄3 cup whole milk
- 1⁄4 cup sliced almonds
- 1 pack of blueberry – choose the sweet ones
For the filling:
- 200 gr mascarpone cheese (I made my own mascarpone cheese the day before and the result is much more satisfying)
- 180 gr lemon curd (or you can make your self, follow the recipe here ) – for lemon curd I prefer the eggless version
- 3 tbs powdered sugar
Things you need to do:
Heat the oven to 160 C.
Prepare two 6 inch removeable-bottom cake pans with parchment paper. Sift the flour and baking powder together. In a separate bowl mix the butter and 2⁄ 3 cup of the sugar in with an electric mixer until light and creamy. Add the flour and baking powder and mix well on low speed. Pour in the egg yolks and milk.
Pour the batter evenly between the pans.
In a large clean bowl, beat the egg whites and the remaining 1 cup sugar to soft peaks. Spread the meringue on each cake layer (I like to put a thick layer the meringue on the cake). Sprinkle with the almond slices. Bake for 30- 40 minutes, or until the meringue is golden brown and puffed. If you put a thick layer of the meringue, make sure that you check that the cake is baked thoroughly. There is a possibility meringue is cooked but the cake is still wet.
Once the cake is done, let it rest on a wire rack in the pan. When the cake is cool, take it out from the pan.
Beat with the mascarpone cheese with the powdered sugar until fluffy (you can adjust the sugar level as you like here) . Set aside.
Cut the cake into 2 (horizontally) to separate the sponge cake from the meringue layer. Spread the lemon curd generously on the sponge cake then spread the mascarpone cream on top of the lemon curd. Spread another layer of the lemon curd (so you will get, sponge cake, lemon curd, mascarpone cream, lemon curd) then place the meringue on top of it. Put cake in the fridge for at least for 1 hour before serving it.
Decorate the cake with powdered sugar and dried flowers.
Note: It is important to let the cake cools down before you spread the cream. If the cake is too hot or still warm, the cream will melt down when you spread it on the cake.