Blueberry Lemon Cake with Meringue

Sponge:

• Whip the egg whites with a pinch of salt until they become firm. Add the sugar, one tablespoon at a time, mixing well after each one.
• Add the walnuts to the flour. Incorporate the dry ingredients into the meringue, folding in gently with upward movements.
• Preheat the oven to a medium heat (170°C/ 340°F) and line a large baking tray with parchment paper. Pour the mixture into the tray, level it, and bake for approximately 30 minutes until it begins to turn a light golden brown on the sides.
• Remove from the oven, cut quickly into two halves, and leave to cool.

Lemon cream:

• Place the milk and sugar over a medium heat and bring them to almost boiling point.
• Mix the yolks with the starch. Add a few tablespoons of hot milk to the egg mixture to thin it up, then pour the mixture into the rest of the hot milk. Leave on the stove until it boils and thickens.
• Mix in the grated lemon zest, lemon juice, vanilla extract, and butter. Cover with cling film and chill for 2-3 hours.

Blueberry cream:

• Cook the blueberries with lemon juice, water, and sugar over a medium heat. After 5 minutes boiling, turn off the heat. Process the mixture in a blender until it becomes smooth.
• Soak the gelatin in cold water and after 5 minutes drain the water and add it to the blueberries. Stir well.
• Set aside 200 g (about 1 cup) of blueberry cream. In the remaining cream incorporate the mascarpone cheese, stirring vigorously to obtain a uniform composition. Refrigerate both creams until set.
• Place a piece of cake on the baking tray. Cover it with lemon cream and then stack on the other half of the cake. Top with mascarpone blueberry cream. Refrigerate for half an hour.
• Pour the blueberry jelly over the blueberry cream. Return the cake to the refrigerator until the creams are fully set. Decorate the cake with whipped cream and serve in generous portions.

Enjoy!