Blueberry Imperia Cake

Name: Blueberry Imperia Cake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 100g blueberry; 80g egg; 3g Baking powder; 25g Lemon juice; 3g Lemon zest; 20g milk; 210g Sugar; 60g olive oil; 40g butter; 60g Egg white; 25g water

by Lele who loves food

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

The Swiss meringue baked to the surface is slightly crispy and dressed in a gorgeous coat, like the gentle and cool summer wind, and the blueberries swaying at will. Not only the cake is rendered, but the sweet and sour juice participates in it. This cake is fragrant in the mouth, moist and refreshing!
Imperia is a seaside city in northwestern Italy. The famous olive producing area is famous for producing and exporting olive oil. In the cake, 60% of the fat is used in olive oil, hence the name of the cake. The process of making the cake is very simple, no need to beat the egg whites, just mix the various ingredients well.
Three indispensable steps to the finishing touch enhance this cake:
One: Olive oil: Olive oil makes the cake unique in flavor, not greasy, and its nutritional value allows us to eat cakes without burden!
Two: Lemon syrup: The addition of lemon syrup makes the cake very moist, laying the foundation for the overall flavor of the cake.
Three: Swiss meringue: A cake that is not outstanding, after being covered with Swiss meringue, it immediately takes on a flowery appearance! This decorative effect is more advantageous than decorating fondant from a health point of view and practicality. At the same time, the light taste also brings different levels of enjoyment to the cake.

Blueberry Imperia Cake

1. Mix 190 grams of sugar and lemon zest and let the sugar absorb the fragrance of lemon zest.

2. Put the whole eggs in a clean container, beat the whole eggs, add lemon sugar in two times, and stir while adding

3. Add milk and mix well

4. Add 5g lemon juice and mix well

5. Add olive oil in portions, and mix well each time

6. Add butter and mix well to make eggs and fat emulsified

7. Add low-gluten flour and baking powder

8. Mix the batter

9. Pour half of the mixed batter into a 6-inch round mold and add blueberries

10. Then pour in the remaining batter

11. Preheat the oven at 160 degrees for 45 minutes, take out while hot and brush with lemon sugar liquid (lemon sugar liquid: 20 grams of sugar, 25 grams of water, 20 grams of lemon juice, lemon sugar liquid Method: heat the sugar and water until the sugar melts, put it After cooling, add lemon juice and mix well)

12. Put the egg whites in a water-free and oil-free container, in a 60 degree water bath

13. After passing it until the lines appear, lift the head of the egg beater, and a strong point appears.

14. Use a spatula to randomly spread the meringue on the surface of the cake

15. Preheat the oven at 230 degrees and bake for 6 minutes

Tips:
1. The egg does not need to be beaten, just mix well;
2. Do not use non-stick molds;
3. The lemon syrup should be brushed on the surface of the cake while it is hot before it is absorbed by the cake. After brushing, let it stand and let it cool before demoulding;
4. The Swiss meringue does not need to be smooth and has some random textures, and the baking effect will look good. The temperature is adjusted according to your own oven. It is best to stare at it when baking. The egg whites will burn easily.