Jacob's cake with lemon and blueberries
This is my Jacob’s birthday cake with his favorite flavors of lemon and blueberry. I baked each biscuit separately, so the ingredients are written that way. Since there were a few more of us, I made 6 biscuits and increased the filling by 1/2, and otherwise the cake is with 4 biscuits and is high enough and big enough for about 20 people.
Preparation steps
- First make and bake the biscuits. In a mixing bowl, whisk the butter with the sugar and vanilla, then add the egg and continue to stir for another 1 min. Sift the flour together with the baking powder and salt, and in a separate bowl mix the buttermilk, juice and lemon zest. Add the flour and buttermilk mixture to the egg mixture and knead a smooth dough. Finally, mix the blueberries into the dough exclusively with a spatula.
- Coat a 26 cm diameter cake tin with butter and sprinkle with flour, then spread the dough evenly. Bake the biscuit for 15-20 minutes in a preheated oven at 170 degrees, until nicely browned along the edges. Transfer the baked biscuit to the cooling rack. Make and bake three more biscuits in the same way.
- For the filling, first whip the sweet cream into the foam, then store in the refrigerator until use. In a separate bowl, whisk together the whipped cream cheese and butter, then add the sugar and vanilla and continue to stir until the mixture is even. Finally, mix in the whipped sweet cream only with a spatula. The filling should be light and frothy.
- Place one biscuit on a serving plate and coat it with 1/4 of the filling. Lay the second biscuit over it, and coat it with the filling, repeat this once more and place the fourth biscuit. Finally, coat the whole cake with the rest of the filling.
- Store the finished cake in the refrigerator for a couple of hours to squeeze everything well. Decorate the cooled cake with blueberries, mint leaves and lemon slices. Cut the cooled cake into slices and serve.
