You guys, I am getting married this week!! I almost still can’t believe it, it all feels pretty surreal. You see, you think you have all this time. Weekends upon weekends you plan, prep, DIY, etc. and then all of a sudden… you don’t. It feels kind of wild all those hours and all those emails (and all those dollars) will finally come to a screeching halt after Saturday. And, after that a week long trip on the beach. I can’t wait. So, it’s probably of no surprise that my cake this week coincidentally resembles something akin to a wedding cake. I swear that was not my intent, but good lord isn’t she a beauty???
I had read a few weeks back about a trick to help make your cakes bake more even. Wrapping a damp towel around your pans help hold in moisture and results in a smoother cake layer. I was a bit terrified I was going to burn the house down in the process and checked on my cake every 10 minutes. I have to say, it did make a slight difference. Not huge, but I definitely noticed improvement and would recommend you give it a try as well. Just cut an old rag so that it fits around your pan, dampen it and safety-pin it around your cake before popping it in the oven.
Blueberries are finally starting to impress at the market and I had also bought several new toys, including this and this that I wanted to try out. So, a cake it was! Let’s be honest, this cake really just speaks for itself. Blueberries and lemon is always such a wonderful, fresh combination and the four (!) layers creates such an impact I really didn’t do anything but just stare at it for several minutes once completed.
The fiancé almost didn’t want to take the leftovers into work today, he was embarrassed by how ridiculously over the top it is. You can see for scale, it is literally as tall as a wine glass. What can I say, over the top is kind of my jam.
recipe from Lomelino’s Cake
2 2/3 cups flour
2 teaspoons baking powder
2 tablespoons cornstarch
10 1/2 ounces blueberries
2/3 cup sour cream
3/8 (3 ounces) milk
2 teaspoons vanilla sugar
2 teaspoons grated lemon peel
2 sticks salted butter, at room temperature
1 3/4 cups granulated sugar
4 large eggs
whites from 8 large eggs
2 cups granulated sugar
3 1/2 sticks unsalted butter, at room temperature
juice from 1/2 lemon
grated peel from 1 lemon
Preheat the oven to 350 degrees F.
Prepare three 8-inch cake pans (or 4 6-inch cake pans as seen above) with butter and flour.
Sift the flour, baking powder and cornstarch into a bowl. Blend 1 tablespoon of the flour mixture with the blueberries.
Blend the sour cream, milk, vanilla sugar, and grated lemon peel in a bowl.
Beat the butter and sugar until light and fluffy, and add the eggs one at a time. Beat well so each egg is incorporated into the batter before the next egg is added. Alternate adding small amounts of the flour and milk mixtures, and beat until the batter is smooth. Add the blueberries, and stir a few times so the berries are evenly distributed. Divide the batter evenly among the prepared cake pans.
Bake the layers for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs.
Let cool completely.
To make the Lemon Buttercream, pour egg whites and sugar into a heatproof bowl and set the bowl on top of a saucepan with some simmering water. Use a hand whisk to beat the mixture continually until it reaches 150 degrees F or the sugar crystals have dissolved (the mixture should feel smooth and no longer grainy). Remove the bowl from the heat.
Beat the mixture with a hand or stand mixer until it is a white and fluffy meringue. Continue beating until the mixture is cool and thick. This step can take up to ten minutes.
Add the butter a small amount at a time. After all the butter has been incorporated, continue beating for 3-5 minutes.
Add the lemon juice and peel.