Blueberry Cake With Lemon Filling - cooking recipe

Ingredients

3 eggs
1 1/2 cups sugar
1 1/2 cups sifted cake flour
2 teaspoons baking powder
1 1/2 cups heavy cream
2 teaspoons vanilla
1/4 teaspoon salt
1 cup ground walnuts
1 cup blueberries (fresh or frozen)
LEMON FILLING
1/2 cup butter, room temperature
2 cups confectioners' sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla
2 egg yolks

Preparation

Butter three 8-inch layer pans, line with waxed aper and butter again.
In a big bowl, beat eggs until thickened.
Beat in sugar, 2 TBSP at a time, until mixture is light and fluffy.
Sift together flour an baking powder.
Reserve.
Beat cream, vanilla and salt in a chilled bowl to stiff peaks.
Fold whipped cream mixture into egg mixture, alternating with flour mixture and nuts.
Divide batter equally among pans.
Sprinkle each layer with 1/3 cup blueberries.
Bake at 350\u00b0F for 30 to 35 minutes Cool in pans on rack for 5 minutes, then remove from pans and continue cooling on racks.
Prepare Lemon Filling by beating butter, sugar, lemon juice and vanilla until light and fluffy.
Beat in yolks, one at a time, until well combined.
Invert 1 cake layer on a serving plate.
Spread with half the lemon filling; add a second layer and spread with remaining filling.
Top with last layer and sprinkle top of cake with confectioners sugar.
Garnish with fresh blueberries and lemon leaves if desired.
NOTE: filling contains raw egg yolks so do not serve to children or the elderly.
If this makes you nervous, you may substitute cooked lemon curd, but it is not as nice.