Lemon Cream and Berry Cake

By grammadot

Use whatever berries you like.
Serves 10

Ingredients

• 6 eggs
• 3/4 cups sugar
• 5 tablespoons butter, melted
• 1 1/4 cups plain flour, sifted
• 1/2 teaspoon baking powder
• 3 large eggs
• 3 large egg yolks
• 1/2 cup sugar
• 1/3 cup lemon juice
• 1 teaspoon grated lemon zest
• 6 tablespoons salted butter, softened
• 2 cups blueberries

Preparation

Step 1

Preheat oven to 350ºF.

Beat eggs and sugar until light and creamy. Add the butter and stir well. Add flour and baking powder and beat until the batter comes together. Pour into two greased 9-inch cake pans.

Bake for about 25 minutes or until they are set and golden. Cool on a wire rack.

Place eggs, yolks, sugar, lemon juice and zest in a metal bowl. Stir well and place on top of a double boiler. Whisk until the curd starts to thicken, takes about 6-7 minutes. Remove from heat and stir in the butter. Cool.

Place one layer on a stand and spread with half of the lemon curd Add half the blueberries on top, add another layer of cake. Spread with the rest of the curd and add the rest of the berries.

Leave the cake in the fridge for at least one hour before serving.