Name: Lemon Blueberry Charlotte
Yield: 12 servings

Directions

Prep. time

1h 15m

Lemon cake
- 160 g all purpose flour
- 150 g eggs (3)
- 150 g white sugar
- 70 g sour cream or plain yogurt
- 60 g lemon juice
- 50 g butter
- 10 g lemon zest
- 6 g baking powder
- 5 g vanilla
- 2 g salt
- Start by mixing the eggs and sugar in a bowl. Beat the mixture on medium speed for 5 minutes and then on high speed for 3 minutes, making sure the mixture whips up well and is airy and fluffy.
- Next, melt the butter and mix it with the lemon juice, sour cream, lemon zest, vanilla and salt. Mix well and gently fold into the egg-sugar mixture with the help of a spatula.
- Next, mix the flour and baking powder and sieve it into our previous mixture in two parts, integrating it with a spatula in encircling movements.
- Transfer the mixture into a 22 cm diameter round baking dish lined with baking paper and bake with heat from top to bottom at 180°C for 40 minutes.
- Finally, leave to cool on a wire rack at room temperature and set aside until ready to use.
Blueberry insert
- 450 g wild or regular frozen blueberries
- 160 g white sugar
- 100 g blueberries
- 10 g lemon juice
- 4 g gelatine
- First, heat the wild or normal blueberries with 100 g of sugar and the lemon juice over a medium heat. Cook just until it comes to the boil, turn off the heat and set aside for at least 2 hours so that the blueberries release all their juice. It can be left overnight.
- After this time, hydrate the gelatine in cold water for at least 10 minutes.
- Next, separate the wild blueberries from their juice and in a saucepan, mix 200 grams of blueberries with 100 grams of juice, 100 grams of fresh blueberries and the remaining 60 grams of sugar. Cook over medium heat until it comes to the boil and the sugar has completely dissolved.
- Then turn off the heat and add the hydrated gelatine.
- Finally, transfer the mixture into a ring about 18 cm in diameter and 2 cm high lined with cling film and leave to cool to room temperature. Then set aside in the freezer for at least 4 hours.
Lady fingers
- 110 g vanilla or regular sugar
- 100 g egg (3)
- 100 g all purpose flour
- 60 g egg yolks (4)
- 20 g powdered sugar
- 5 g lemon juice
- 2 g salt
- In a bowl, start by beating the egg whites, lemon juice and salt at medium speed. When it starts to foam, add the sugar a little at a time and increase the speed until you get a firm meringue.
- Then add the egg yolks and beat just until blended.
- Then, sift the flour twice over the mixture and fold it in with a rubber spatula in an encircling motion.
- On a sheet of baking paper, draw two 35cm x 8cm rectangles with a pencil and place them on a baking tray, turning it upside down. Transfer the mixture into a piping bag with a smooth nozzle of 1 cm in diameter and inside the rectangles we draw 8 cm high dough sticks separated by 1 cm.
- Finally, sprinkle icing sugar over the ends of the sticks, leaving the centre uncovered, and bake in the top and bottom oven at 180°C for 15 minutes.
- Leave to cool on a wire rack at room temperature and set aside until ready to use.
Lemon mousse
- 450 g heavy cream (35%)
- 250 g mascarpone
- 200 g eggs (4)
- 200 g lemon juice
- 200 g white sugar
- 10 g lemon zest
- 5 g gelatine
- First, hydrate the gelatine in cold water for at least 10 minutes.
- In a saucepan, mix the lemon juice and zest, eggs and sugar. Cook over a medium heat until it thickens to 82-84º C.
- Then turn off the heat, add the hydrated gelatine and add the mascarpone. Emulsify with a hand mixer and pour the mixture into a bowl to cool.
- When it has cooled, whip the cream into soft peaks and fold it into the previous mixture with a spatula. Set aside until ready to use.
Assembly
- Start by cutting the lemon sponge cake into two discs, placing the base disc in the bottom of a 22 cm diameter cake tin.
- Next, generously soak the sponge cake with the blueberry juice left over from the insert.
- Then, transfer the lemon mousse into a piping bag with a smooth 2 cm diameter nozzle and add a layer about 2 cm thick on top of the sponge cake.
- Remove the blueberry insert from the freezer, unmould it and place it on top of the lemon mousse.
- Add more lemon mousse on top of the insert and place the other disc of sponge cake on top. Repeat the process of soaking it with blueberry juice and finish with a thin layer of lemon mousse on top.
- Smooth the lemon mousse with a spatula and freeze for a minimum of 4 hours.
- After the time has elapsed, remove the cake from the freezer and unmould it.
- Now, we lightly soak the inside of the sponge cakes with blueberry juice and stick them around the cake with a little lemon mousse.
- Transfer the remaining lemon mousse to a piping bag with a 1.5 cm curly nozzle and pipe roses on the top of the cake as desired. Finish decorating the spaces with the leftover wild blueberries, fresh blueberries and some mint leaves.
- Leave to defrost at room temperature for 2 hours and store in the fridge until ready to eat. Leave at room temperature for 20 minutes before serving.

Lemon cake

160 g all purpose flour
150 g eggs (3)
150 g white sugar
70 g sour cream or plain yogurt
60 g lemon juice
50 g butter
10 g lemon zest
6 g baking powder
5 g vanilla
2 g salt

Blueberry insert

450 g wild or regular frozen blueberries
160 g white sugar
100 g blueberries
10 g lemon juice
4 g gelatine

Lady fingers

110 g vanilla or regular sugar
100 g egg (3)
100 g all purpose flour
60 g egg yolks (4)
20 g powdered sugar
5 g lemon juice
2 g salt

Lemon mousse

450 g heavy cream (35%)
250 g mascarpone
200 g eggs (4)
200 g lemon juice
200 g white sugar
10 g lemon zest
5 g gelatine

Lemon Blueberry Charlotte

Lemon pound cake

Blueberry insert

Ladyfingers

Lemon mousse

Lemon cake

160 g all purpose flour
150 g eggs (3)
150 g white sugar
70 g sour cream or plain yogurt
60 g lemon juice
50 g butter
10 g lemon zest
6 g baking powder
5 g vanilla
2 g salt

Blueberry insert

450 g wild or regular frozen blueberries
160 g white sugar
100 g blueberries
10 g lemon juice
4 g gelatine

Lady fingers

110 g vanilla or regular sugar
100 g egg (3)
100 g all purpose flour
60 g egg yolks (4)
20 g powdered sugar
5 g lemon juice
2 g salt

Lemon mousse

450 g heavy cream (35%)
250 g mascarpone
200 g eggs (4)
200 g lemon juice
200 g white sugar
10 g lemon zest
5 g gelatine

Assembly

Jaffa cake

Passion fruit Mango Cheesecake

Lemon delice

Lemon pound-cake

Ladyfinger

Lemon Blueberry Charlotte

Lemon pound cake

Blueberry insert

Ladyfingers

Lemon mousse

Lemon cake 160 g all purpose flour 150 g eggs (3) 150 g white sugar 70 g sour cream or plain yogurt 60 g lemon juice 50 g butter 10 g lemon zest 6 g baking powder 5 g vanilla 2 g salt

Blueberry insert 450 g wild or regular frozen blueberries 160 g white sugar 100 g blueberries 10 g lemon juice 4 g gelatine

Lady fingers 110 g vanilla or regular sugar 100 g egg (3) 100 g all purpose flour 60 g egg yolks (4) 20 g powdered sugar 5 g lemon juice 2 g salt

Lemon mousse 450 g heavy cream (35%) 250 g mascarpone 200 g eggs (4) 200 g lemon juice 200 g white sugar 10 g lemon zest 5 g gelatine

Assembly

You might be interested ...

Jaffa cake

Passion fruit Mango Cheesecake

Lemon delice

Lemon cake

160 g all purpose flour
150 g eggs (3)
150 g white sugar
70 g sour cream or plain yogurt
60 g lemon juice
50 g butter
10 g lemon zest
6 g baking powder
5 g vanilla
2 g salt

Blueberry insert

450 g wild or regular frozen blueberries
160 g white sugar
100 g blueberries
10 g lemon juice
4 g gelatine

Lady fingers

110 g vanilla or regular sugar
100 g egg (3)
100 g all purpose flour
60 g egg yolks (4)
20 g powdered sugar
5 g lemon juice
2 g salt

Lemon mousse

450 g heavy cream (35%)
250 g mascarpone
200 g eggs (4)
200 g lemon juice
200 g white sugar
10 g lemon zest
5 g gelatine