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Blueberry-Lemon-Meringue Layer Cake // gluten-free recipe {guest post}

January 30, 2015
Blueberry-Lemon-Meringue Layer Cake // gluten-free recipe via that nordic feeling

I’ve asked a hand full of inspiring and talented people to each write a guest post for the blog to keep you entertained while I’m off on holiday in Southeast Asia. Fifth up is Signe Bay, a super talented photographer, stylist, recipe developer and teacher.

Sine Bay

I’ve never had the pleasure of meting Signe, but I’ve been a long time fan of her whimsical and beyond beautiful Instagram universe. Magic happens, when Signe is in the kitchen! And on top of that she often makes recipes without gluten and refined sugar – needless to say I’m a fan! I am so happy to welcome Signe on that nordic feeling where she is sharing an amazing cake with us. Let’s get baking!

Hi there!
I am so excited to do this visit at Rikke’s wonderful blog universe. I have made a gluten- and refined sugar-free cake recipe that I want to share with you. It is a perfect afternoon cake or even a birthday cake. The blueberries and lemon suit each other perfectly and with the meringue/almond crust, the layer cake doesn’t get heavy at all. It is light and not particularly sweet. Actually it reminds me a bit of Spring, which is not bad at all, right? I hope you will enjoy it!

Blueberry-Lemon-Meringue Layer Cake

A gluten- and refined sugar-free recipe

Blueberry-Lemon-Meringue Layer Cake // gluten-free recipe via that nordic feelingBlueberry-Lemon-Meringue Layer Cake // gluten-free recipe via that nordic feeling

For the cake:

150 g honey
170 ml water
6 egg whites (at room temperature)
2 tsp. cold water
A pinch of salt
1 tsp. vanilla extract
250 g ground almonds

For the frosting:

40 g butter (at room temperature)
140 g honey
250 g mascarpone (at room temperature)
200 g cream cheese (at room temperature)
1 tsp. vanilla extract
Zest of 1 lemon
50 g fresh blueberries

For the filling:

100 g of the frosting
150 ml whipping cream
Zest of 1 lemon
100 g fresh blueberries

50 g blueberry jam or compote (optional). You can make it of 100 g berries, honey and water and cook well for approx. 15 minutes at medium heat.
Juice of ½ lemon

Decoration:

50 g fresh blueberries
Some lemon slices

Blueberry-Lemon-Meringue Layer Cake // gluten-free recipe via that nordic feelingBlueberry-Lemon-Meringue Layer Cake // gluten-free recipe via that nordic feeling

Directions:

  • Heat oven to 175 ‘C. First we will make an Italian meringue; Bring honey and water, without stirring, to a boil in a small sauce pan over medium heat. Let it boil for 3-4 minutes.
  • Whisk egg whites, the 2 tsp. cold water and salt in a medium bowl until soft peaks form.
  • Remove honey-syrup from heat and immediately pour into the soft peak egg whites in a slow, steady stream while continuing to whip the egg whites at the same time. Once all the syrup has been poured in, continue whipping the egg whites until stiff and glossy. Add vanilla extract and rapidly beat for about 2 more minutes.
  • Gently fold ground almonds into the Italian meringue until just combined. Pour the almond-meringue into a butter greased springform tin (diameter approx. 22 cm.) and bake for 20-23 minutes or until toothpick inserted in center comes out clean.
  • Take out the cake and let it cool down in the springform tin for 20 minutes and then carefully take it out of the pan.
  • While the cake is in the oven, prepare the frosting: In a medium bowl beat butter and honey with a mixer until combined. Add mascarpone, cream cheese, vanilla extract and lemon zest and mix just until combined, no more than one minute. Be sure not to overbeat, or frosting may separate. Put 100 g of the frosting in a medium bowl and set aside.
  • Wash and dry the 50 g fresh blueberries and chop them in your blender. Add them to the first bowl with frosting (the biggest amount) and put in the refrigerator.

Pic-3 Blueberry-Lemon-Meringue Layer Cake // gluten-free recipe via that nordic feelingBlueberry-Lemon-Meringue Layer Cake // gluten-free recipe via that nordic feeling

  • Now make the filling; In the medium bowl with the 100 g frosting now add zest of 1 lemon, 100 g blueberries (washed and chopped in your blender) and mix until combined. Whip the whipping cream until soft peaks form. Now fold the whipped cream into the frosting-berry-mixture and gently combine. Put in refrigerator to cool down for 20 minutes or until you are ready to assemble the cake.
  • With a good knife, carefully cut the cake into two equal pieces. Put the lower part on a serving plate and start to assemble the cake; First spread juice of ½ a lemon over the lower part of the cake. Then spread blueberry honey jam (optional) and finally add the frosting-whipped cream filling carefully with a spatula. Put then the upper half onto the filling and put the cake in refrigerator for at least 30 minutes to set.

Blueberry-Lemon-Meringue Layer Cake // gluten-free recipe via that nordic feelingBlueberry-Lemon-Meringue Layer Cake // gluten-free recipe via that nordic feeling

  • Then spread the frosting over the cake, starting with the top, then the sides, and then go back to finish the top.

Tip: I you have time and want a less rustic look, then put first a thin layer of frosting on, then put the cake in the refrigerator for one hour in order for the frosting to set, then spread another layer of cold frosting on.

Enjoy!

Blueberry-Lemon-Meringue Layer Cake // gluten-free recipe via that nordic feelingBlueberry-Lemon-Meringue Layer Cake // gluten-free recipe via that nordic feelingBlueberry-Lemon-Meringue Layer Cake // gluten-free recipe via that nordic feeling

Thank you Signe. Raise your hand if you feel like licking the screen right now! Wow – I need to make this cake when I get back home. If you love Signe’s aesthetic sense and recipes as much as I do, you will be trilled to know that she’s launching a website soon – meanwhile go find Signe on Instagram under @signebay.

I am loving the guest posts while I’m away – more exciting ones to come, stay tuned!

Photos: Signe Bay

© that nordic feeling

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