Blueberry and Lemon Cake with Whipped Cream Buttercream

Made ya look! What if we told you this isn't a stack of pancakes... it's cake?!

Done in 4 hours

Serves 10 - 12

Dish by Chris Cahill

Ingredients

Sponge:

120mlWhole Milk (Room Temp)

120gSour Cream (Room Temp)

3Eggs

1 TbspVanilla Extract

240gPlain Flour

330gSugar

1 1/2 TspBaking Powder

170gSalted Butter

180gFresh Blueberries

3 TbspLemon Juice

Zest Of 1 Whole Lemon

Buttercream:

300gDouble Cream

375gButter

690gIcing Sugar

1 TbspVanilla Extract

Extras:

Yellow/Orange/BrownFood Colouring

Blueberry Jam

Extra Lemon Zest

Fresh Blueberries

Yep, we've taken all the favours of blueberry pancakes, topped with freshly whipped cream and splash of lemon and combined them into one wonderful cake. To top it all off we've decorated it to look like a stack of pancakes. The ultimate showstopper to celebrate Shrove Tuesday.

Method

For the Buttercream:

Beat the butter until light and fluffy.

Add in your icing sugar and mix until incorporated.

While mixing on low speed, slowly pour in your double cream.

Add in your vanilla extract.

Beat on high until smooth and fluffy, care not to over whip.

For the Cake:

Preheat the oven to 175ºC. Butter and flour three 6-inch round cake pans.

Beat together the wet ingredients in a bowl (milk, sour cream, egg whites, lemon juice and zest, and vanilla)

In a separate bowl combine the dry ingredients (flour, sugar, baking powder, and salt)

Remove one tablespoon of your flour mixture to coat your blueberries. Toss the berries in a little lemon juice then flour and then set aside.

Beat the softened butter on medium speed until light and fluffy. Add the flour mixture and beat on low speed until the mixture is sandy. Stop and scrape down the bowl as needed.

Slowly pour in the wet ingredients and mix on low until just combined. Scrape down the bowl and beat on medium-low speed until fluffy.

Fold in 3/4 of your flour-coated blueberries by hand with a spatula.

Divide the mixture evenly into the cake pans.

Spread the remaining floured blueberries across your filled cake pans.

Bake for about 30 minutes or until a toothpick comes out clean. Leave aside to cool completely.

Once cool stack your cake by covering each layer with a thin layer of buttercream to seal. Pipe a damn around the edge and fill with blueberry jam. Do the same for the next layer.

Once stacked, chill your cake for 5 to 10 mins.

Split the remaining buttercream into two. Colour one half to match the top of a pancake in colour. Then fill two piping bags, one with each colour and snip the ends.

In a third piping bag place your piping nozzle followed by your two buttercream filled bags. This should create a two-toned buttercream with clear distinction between the two colours while piping.

Starting from the bottom pipe in lines, starting and ending in the same place. This will give you a stacked pancake design.

Fill in the top with the darker coloured buttercream and smooth.

Finally decorate with lashing of jam, blueberries and lemon zest on top.