I was inspired to make this cake when I found myself with a glut of blueberries. I like to freeze berries to use in cakes and desserts anytime. This Torte tastes very light and refreshing with the lemon curd giving it a wonderful citrusy zing which I love.
Blueberry & Lemon Torte
For the Blueberry Filling
- 300g frozen blueberries, defrosted
- 200ml red wine
- 200ml red fruit juice
- 80g caster sugar
- 4½ gelatine leaves, soaked in cold water (see Notes)
For the Base
- 140g plain flour
- 25g roasted ground almonds
- 35g Demerara sugar
- 35g caster sugar
- 70g unsalted butter, softened
- 1 medium egg yolk
For the Sponge Cake
- 4 medium eggs, separated
- 120g caster sugar
- 75g plain flour
- 25g corn flour
- ½ tsp baking powder
For the Vanilla Cream
- 700g double cream
- 150g icing sugar
- 1 ½ tsp vanilla extract
- 150g lemon curd, shop bought or homemade (see basics)
- 100g fresh blueberries
- 50g roasted flaked almonds
- Edible flower to decorate (optional)
- To make the blueberry filling place the blueberries, wine, juice and sugar into a saucepan and heat until just below boiling. Stir in the squeezed out gelatine and set aside to cool to room temperature.
- Line a 23cm shallow tin with clingfilm , pour in the blueberry mixture and place in the freezer for 2 hours until frozen.
- For the base, place the flour, almonds, sugar, butter egg yolk and salt in a bowl. Using an electric hand mixer on a low speed combine all the ingredients then turn the mixer on high and beat until you have a smooth dough.
- Wrap the dough in cling film and refrigerate for 30 minutes.
- Meanwhile make the sponge cake. Preheat the oven to 180C/160C fan. Grease and line a 23cm spring form with baking parchment.
- In a clean bowl beat the egg whites while slowly adding the sugar until just stiff (this is best done in a stand mixer).
- Fold the egg yolks into the egg whites. Mix together the flour, corn flour and baking powder and sift over the egg mixture and fold everything together.
- Pour the mixture into the prepared tin and level the top. Bake in the preheated oven for 20 – 30 minutes until firm and golden. A skewer inserted into the centre should come out clean. Leave the cake to cool in the tin for 10 minutes before turning it out to cool completely.
- Once cooled cut the cake in half horizontally.
- Increase the oven temperature to 200C/180C fan. Grease and line a 23cm spring form or shallow tin with baking parchment.
- Roll out the chilled dough and use to line bottom of the tin. Prick all over with a fork and bake in the preheated oven for 12 – 14 minutes. Leave the pastry to cool on a cooling rack.
- Beat the double cream with the sugar and vanilla essence until stiff but spreadable.
- To assemble the cake, place the pastry base onto a serving plate. Place the frozen blueberry filling on top and enclose with a cake ring. Spread a third of the cream over the blueberries.
- Top with the first of the sponges and spread with the lemon curd.
- Spread another third of the cream over the lemon curd and top with the second sponge.
- Refrigerate the cake for 30 minutes before removing the cake ring.
- Spread the top and sides of the cake with the remaining cream.
- Press the almonds around the cake and arrange the flowers and fresh blueberries over the top of the cake.
Notes: I use Dr.Oetker Diamond Leaf Gelatine. If you are using a different brand please refer to the manufactures instructions.