Torta de limón y arándanos

Lemon and Blueberry Cake: We combine the freshness of lemon and blueberry in this exquisite and colorful cake. Find the recipe with all the ingredients on my blog. You can print it, follow it step by step, and find super useful tips: https://isabelvermal.com/torta-de-lim... Lemon and Blueberry Cake Substitute: Sour Cream Ingredients 85 ml (3 tbsp) Heavy Cream 1 tbsp (10 tbsp) Lemon Juice 1/2 tbsp (5 tbsp) Vinegar 1 pinch Salt Step by Step 1. Place the cream, lemon juice, vinegar, and salt in a bowl and whisk together. Sponge Cake Ingredients 170 g Butter/Unsalted Butter, melted 100 cc Sour cream or plain yogurt 3 eggs 330 g White sugar 80 g Brown sugar 1 tsp Vanilla essence 170 cc Milk 2 tbsp/16 g Lemon zest 2 tbsp/90 cc Lemon juice 600 g 0000 flour (or the finest, non-rising flour you can find) 1 tsp Baking powder 1/2 tsp Baking soda 1/2 tsp Salt Step by Step 1. Preheat the oven to 175°C. 2. Prepare three 20cm diameter baking tins with parchment paper on the bottom. 3. Place the melted butter, sour cream, and eggs in a bowl. Mix with a wire whisk. 4. Add the white and brown sugar and mix. 5. Add the vanilla extract, milk, lemon zest, and juice. Mix. 6. In another bowl, sift the dry ingredients: flour, baking powder, baking soda, and salt. 7. Add the liquids to the dry ingredients and mix with a wire whisk. 8. Divide the mixture and place it among the 3 baking pans. 9. Bake for 22 to 25 minutes or until a toothpick inserted into the pan comes out clean. 10. Let cool to room temperature. Optional: refrigerate for a while to make them easier to unmold and handle. Blueberry Compote Ingredients 375 g Fresh blueberries (frozen blueberries can also be used) 90 g White sugar 15 g Cornstarch 30 cc Water Step by Step 1. Place the blueberries in a saucepan and heat. 2. Mash the blueberries until they form a paste. 3. Cook over low heat, stirring for 5 to 8 minutes. 4. Add the sugar and continue cooking for 10 more minutes, over low heat, stirring constantly. 5. To thicken the compote: hydrate the cornstarch with the water and mix in. 6. Add the cornstarch little by little to the compote. You don't need to add all of it. 7. Bring to a boil, stirring constantly. 8. Let cool to room temperature and then refrigerate. It's important that it's cold so the filling doesn't melt. Blueberry Cream Cheese Ingredients 190g Butter/Unsalted Butter 190g Powdered Sugar or Icing Sugar 1 tsp Vanilla Essence 420g Cream Cheese Blueberry Compote Step by Step 1. Place the softened butter in a bowl. Beat until creamy and add the sifted powdered sugar. Beat until well combined. 2. Add the vanilla essence and fold in with a rubber spatula. 3. Add the cream cheese and beat with an electric mixer. 4. Add the blueberry compote and fold in with a rubber spatula. Use immediately. Assembly Ingredients Optional Fresh Blueberries Step by Step 1. Unmold the cakes. 2. Place the first cake and top it with a layer of cream cheese. 3. Place the second cake, followed by another layer of cream cheese. 4. Place the last upside-down cake. 5. Cover the cake with the remaining cream cheese. 6. Optional: decorate with blueberries as desired. Tips and Tricks To keep the parchment paper from moving from the bottom of the cake pan, you can sprinkle a little cooking spray on it so it sticks to the bottom of the pan. If you can't find brown or light sugar, you can use black, mascabo, or regular sugar. I recommend always using self-rising flour and adding the raising agent yourself, as you never know how much flour contains, and the amount needed varies depending on the preparation. If you only have one pan, don't worry! This preparation allows you to bake in batches. What does this mean? You can bake one cake at a time and reserve the other in the refrigerator, so you can use the same pan for both discs. You don't need to add all of the hydrated starch to the compote; add it little by little and stir until you reach the desired consistency. To make the cream cheese, I recommend a couple of cream cheese brands that hold up well and are ideal for this preparation: Philadelphia, Finlandia, or Milkaut Professional. Be careful with Finlandia cheese, for example, as it tends to curdle when you beat it, so do so carefully. You can replace the blueberry compote with another flavor, such as raspberry, strawberry, etc., and make your own version of this cake. See you on my social media! ❤ ✨Subscribe for free✨ on YouTube to find out about all my recipes! 🧁