Blueberry Rainbow cake

Summer could come to an end, but there's still time, enjoy the fresh berries, has to offer the season!  Today's cake is a good way to do just that.  It is a fresh and dynamic take the oh so popular Rainbow cake!  Blue shaded, filled with lemon curd and occupied with berries, this cake is the perfect combination of blueberry and lemon.  A treat for both your eyes and mouth, check out this Blueberry Rainbow cake created by Lisa Lundqvist of Sockerrus (Swedish blog with the name of sugar rush)....

I love the light blue building in the deep, dark Blueberry top!  You can also this cake in shades of pink, topped with raspberries for a beautiful lemon and raspberry creation!

A few thoughts from Lisa on their cake:

"I wanted to create a simple and beautiful cake that everyone can make at home." A cake that would take your breath, even if they feel no decorations. White Velvet Cake melts in the mouth and along with lemon curd and fruit of the humidity, it is Heavenly.  "If you like lemon, you this cake love."

There may be six shades of blue in this cake is, but anything but blue you feel it!  Special thanks to Lisa Lundqvist of Sockerrus for its Blueberry Rainbow cake recipe with us today!  Happy baking!

Blueberry Rainbow cake

For the white velvet cake
135 Grams protein (about 4 1/2 large egg whites)
240 g milk
1 1/2 Teaspoon vanilla
300 G flour (normal)
300 g sugar
1 1/3 Teaspoon baking powder
1 / 4 Teaspoon salt
170 Grams butter, soft
Blue color (I used Wilton on sky blue and Royal Blue) icing
300-600 Grams lemon curd (I have 300 grams for half of a batch white velvet cake)
Blueberries

Oven to 175 ° C (350 ° F)

In a small bowl, Whisk egg whites, milk and vanilla. Override.In a large mixing bowl, combine flour, sugar, baking powder and salt. Add soft butter and mix on low speed. Add 1 / 3 of the egg mixture and mix until well mixed. Repeat twice.

For 3 layers: Divide the dough into three bowls. In the first Bowl, add a small drop icing colour. In the second Bowl, add two small drops and so on. Use 8-inch cake pans and baking in the oven for 25-30 minutes.

For 6 layers: Divide the dough into 6 bowls. In the first Bowl, add a small drop icing colour. In the second Bowl, add two small drops and so on. Stirring and pouring in 6-inch cake pans (15 cm). Bake in the oven for 15 minutes or until a cake Tester inserted in the middle of each cake comes out clean

For 12 layers or 2 Cupcakes: Divide the dough into 12 shells. In the first Bowl, add a small drop icing colour. In the second Bowl, add two small drops and so on. Use 4, 5-inch cake pans (10-12 cm) and approximately 8 to 10 minutes in the oven baking.

Let the cake cool in the pans for about 10 minutes. Solve the pages with a small spatula and invert cakes on wire racks.

Placing the level that only a small drop of color on a plate of cake. The first layer of lemon curd with a spoon or spatula distributed small, make sure that it is well covered. Repeat the layer, the hade two small color and so on drop. With a layer of lemon curd end up and decorate with blueberries.

Provider & credits:
Cake & recipe: Lisa Lundqvist from Sockerrus

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