Lemon Blueberry Ombre Cake
Four layers of zesty lemon cake with fresh blueberry jam and Swiss meringue buttercream, in three shades of blueberry.
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Four layers of zesty lemon cake with fresh blueberry jam and Swiss meringue buttercream, in three shades of blueberry.
3/4 cup sugar
1 lemon, zested
1 tbsp fresh lemon juice
1 cup flour
2 tsp baking powder
1/2 teaspoon salt
4 ounces unsalted butter, room temperature
3 egg whites, room temperature
1/2 cup whole milk, room temperature
1 1/2 teaspoons vanilla
1 1/2 cups fresh or frozen blueberries
3 tbsp sugar
1 tsp fresh lemon juice
1/2 cup sugar
1/2 cup water
1/4 cup fresh lemon juice
3 egg whites
1/2 cup sugar
8 ounces unsalted butter, room temperature
1 teaspoon vanilla
Leftover blueberry jam, from recipe above
1. Preheat oven to 350 F. Butter two 6" cake pans and line bottoms with parchment.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, lemon zest, and juice; mix for a minute or so, until fully incorporated.
3. Pour in flour, baking powder, and salt and mix until well combined.
4. Add butter; beat until butter breaks down into small pea-sized pieces, 2-3 minutes.
5. Whisk together egg whites, milk, and vanilla. Add all but 1/4 cup of milk mixture to butter mixture and beat on medium speed until thick and creamy, 2-3 minutes. With mixer on low, gradually pour in remaining milk.
6. Divide batter evenly among prepared pans. Bake until toothpick inserted in center comes out clean, about 20-25 minutes. Allow to cool completely.
1. Combine berries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until thickened - about 8-10 minutes. Taste and adjust for sugar as desired.
2. Allow to cool completely; puree in a food processor until relatively smooth.
1. In a heavy-bottomed saucepan, combine sugar and water. Bring to a boil; boil 1-2 minutes, until sugar is dissolved.
2. Remove from heat and pour into a clean container. Whisk in lemon juice. Cool.
1. In a stainless steel bowl, combine sugar and egg whites. Place over a double boiler on medium heat.
2. Cook, whisking frequently, until warm to the touch and sugar is dissolved (it will feel smooth between your fingers). Pour into the clean bowl of a stand mixer fitted with the whisk attachment.
3. Whisk on medium-high until cooled slightly. Add butter, a tablespoon at a time. Continue to whisk a minute or two, until buttercream is smooth and fluffy.
4. Add vanilla; whisk until incorporated.
1. Slice each cake in half horizontally. With a pastry brush or spoon, soak three of the layers with the lemon syrup. You won't need all of the syrup - save whatever's left for cocktails or mocktails!
2. On the bottom round, spread about 1/3 cup of buttercream in an even layer, followed by an equal amount of blueberry jam. Stack next cake on top and repeat process with next two layers (make sure to save some blueberry jam for the frosting!). Add top layer of cake and press gently to adhere.
3. Apply a thin layer of buttercream over entire cake to crumb coat; chill 20-30 minutes.
4. Set about half of remaining buttercream aside. Split the rest in half, dividing into two small bowls. Add one tablespoon of pureed blueberry jam to one bowl; whisk to combine. Add one teaspoon to the other bowl; whisk to combine. You will now have 3 shades of buttercream.
5. Pipe darkest shade of buttercream around the bottom of the cake. Pipe lighter shade next, circling around cake until frosting is gone. Finish with the plain buttercream around the top. Smooth with a bench scraper or spatula. Decorate as desired (I used candied lemon slices and fresh blueberries).
Cake is best served at room temperature.
