Lemon Blueberry Cake Recipe

Instructions

1. Make lemon zest, place eggs in a bowl of hot water and add sugar and vanilla extract.
2. Raise the temperature to about 40 degrees while stirring continuously, remove it from the pot, and place a bowl of butter and milk on top of the pot.
3. Put the lemon zest in a bowl of butter and milk and whip the eggs until they form a fine foam.
4. Divide the flour into two parts, sift and mix. Put a little dough into a bowl of butter and milk and mix.
5. Put all of the dough into the dough, mix evenly, pour into the oven pan, and bake in the oven at 175 degrees for 38 minutes.
6. After cooling the cake sheet, cut the bottom and cut it into 4 1.5cm thick pieces.
7. Boil blueberries with sugar. When it thickens, add lemon juice and boil a little more, then crush and cool.
8. Add sugar to whipped cream and whip a little, then add cold cream cheese and whip at low speed.
9. Add blueberry puree and whip it to make cream, place the cake sheet on a rotating plate and sprinkle with lemon sugar syrup.
10. Repeat the stacking on top of blueberry cream, apply a thin layer all over and harden in the refrigerator for 1 hour.
11. Whip the whipped cream with sugar, then add cream cheese and blue, purple, and black pigments to make blue cream.
12. Spread cream on the top of the cake to make it smooth. Add sugar and yellow pigment to the whipped cream, whip it thinly and pour over the top.
13. Whip the remaining yellow whipped cream firmly, squeeze the top with a tip, and decorate with blueberries.