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Blueberry Walnut Cake with Lemon Topping Recipe

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This recipe for Blueberry Walnut Cake with Lemon Topping is from Limback Legacy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
3 c. whipping cream, reserve 3/4 c.
3 tsp. vanilla
4 eggs
1 egg white (reserve yolk)
2 1/4 c. all-purpose flour
2 1/4 c. sugar
1 1/2 c. finely ground English walnuts
3 tsp. baking powder
3/8 tsp. salt
1 1/2 c. fresh or no-sugar-added frozen blueberries
Lemon Topping:
3/4 c. butter, softened
2 1/4 c. powdered sugar
2 egg yolks plus 1 yolk reserved from cake
1 1/2 T. fresh lemon juice
3/4 tsp. vanilla
Directions:
Directions:
Cake: In a chilled bowl, beat 2 1/4 c. whipping cream and vanilla to stiff peaks. Beat 4 eggs and 1 egg white(reserve extra yolk) until thick. Fold eggs into whipped cream. In a separate bowl, mix together sugar, flour, nuts, baking powder and salt. In thirds, gently fold the flour mixture into the cream mixture. Carefully fold in blueberries (if using frozen berries, rinse in cool water and drain dry to remove extra blue juice). Spread batter into 3 (9-inch) greased and floured cake pans lined with parchment paper. Bake at 350º, 30-35 min. Cool layers in pans 10 min. Remove layers from pans and carefully remove paper.
Lemon Topping: In a mixer bowl, beat softened butter, powdered sugar, vanilla and lemon juice. Beat in 3 egg yolks, one at a time, until mixture is light and fluffy. Spread between and on top of cooled cake layers. Use remaining 3/4 c. whipping cream to prepare stabilized whipped cream (see recipe) as a garnish. Store assembled cake in the refrigerator.
Personal Notes:
Personal Notes:
This unusual recipe uses whipping cream as it's only source of fat resulting in a delicious, unique flavor that's a hit for any special occasion.

 

 

 

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