@under_baked

Lemon Blueberry Victoria Cake Recipe Makes 1 cake, adjusted go fit a round 15cm(d) x 7.5cm(h) cake pan. 100g Softened unsalted butter 85g White Granulated Sugar 50g Eggs 80g Cake flour 30g Almond Meal 1 tsp Baking Powder 1 tbsp Vanilla Extract 35g Milk 1/8 tsp Salt Zest of one large lemon 30g Freshly squeezed Lemon Juice 75g Frozen/Fresh Blueberries Preparation: Cake batter: Preheat your oven to 170C (fan mode off), setting a baking rack at the lowest level of your oven. 1. Using an electric mixter, cream the butter, sugar, lemon zest and salt on medium speed until light and fluffy, about 2-3 minutes. 2. Mix the eggs with the milk and vanilla, and gradually add it to the butter mixture, in 8-10 parts, mixing on medium speed and occacionally scraping the bowl to ensure even mixing. 3. Sift the dry ingredients: flour, almond meal and baking powder, and incorporate into the butter mixture with folding motions. 4. When the batter is about 85% combined, add the lemon juice in two parts, and incorporate with folding motions. 5. Add the blueberries and fold lightly. 6. Pour the cake batter into a baking pan lined with parchment paper, and bake for 40 minutes or until a cake tester inserted into the center of the cake comes out clean. 7. Transfer the cake to a cooling rack and allow it to cool down 10 minutes before unmolding and letting it cool down completely. 8. Once the cake has colled down, slice it in half to make two cake sheets, about 2cm each. Blueberry topping: 1. In a small saucepan, combine the blueberries and sugar and cook on medium heat until it is lightly boiling. Add the lemon juice and stir. 2. Mix the cornstarch with the water and add it into the saucepan. 3. Cook on medium heat until the mixture thickens. Cool down to room temperature before using. German buttercream: Prepare about 320g of the buttercream as per the separate instructions provided in my previous post. Add lemon zest and lemon oil before thickening the custard. Add the lemon juice after the custart has been cooked. Assembly: 1. Brush the cake sheets with optional simple sugar syrup or a lemonade. 2. Fill the cake with about 150g of the cream and cover it with the next cake sheet. 3. Top the cake with about 100g of the cream, and use about 50g to coat the sides of the cake. 4. Use the rest of the remaining cream to pipe decorations . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecoreaesthetic #aestheticbaking #cottagecorebaking #victoriacake #lemontok #cakedesignideas

♬ Confess To You – Lim Kim