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

INGREDIENTS

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

In Addition

• 150g lemon curd, shop bought or homemade (see basics)
• 100g fresh blueberries
• 50g roasted flaked almonds
• Edible flower to decorate (optional)

METHOD

1. 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.
2. Line a 23cm shallow tin with clingfilm , pour in the blueberry mixture and place in the freezer for 2 hours until frozen.
3. 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.
4. Wrap the dough in cling film and refrigerate for 30 minutes.
5. Meanwhile make the sponge cake. Preheat the oven to 180C/160C fan. Grease and line a 23cm spring form with baking parchment.
6. In a clean bowl beat the egg whites while slowly adding the sugar until just stiff (this is best done in a stand mixer).
7. 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.
8. 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.
9. Once cooled cut the cake in half horizontally.
10. Increase the oven temperature to 200C/180C fan. Grease and line a 23cm spring form or shallow tin with baking parchment.
11. 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.
12. Beat the double cream with the sugar and vanilla essence until stiff but spreadable.
13. 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.
14. Top with the first of the sponges and spread with the lemon curd.
15. Spread another third of the cream over the lemon curd and top with the second sponge.
16. Refrigerate the cake for 30 minutes before removing the cake ring.
17. Spread the top and sides of the cake with the remaining cream.
18. 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.