It’s been a while since I made something with blueberries, and paired with zesty lemon and a slight hint of almond, I think these small cakes are the perfect spring cakes!
I’m really excited about this cute cake design with pastel colors and lots of flowers. I hope you’ll like these small treats as much as I do.
Happy baking <3
For extra guidance while baking, watch my step-by-step video tutorial, where I show you how to make the cakes from start to finish:
NOTES:
- When you start baking, begin by preparing the blondie, as it needs time to set. While it is setting, you can prepare the other layers to save time.
- Because of the shape of the cake insert, the layers are assembled upside down. Therefore, the first layer placed into the insert mold should be the blueberry compote. Each layer must be fully frozen before adding the next to ensure clean layers and easy assembly.
- The cakes can be made in alternative molds, provided the mold volume matches the molds listed below, so the recipe can be used as written without any scaling.
Day 1
Blondie with Blueberry, Lemon & Almond:
- 65 g butter
- 65 g white chocolate (28%)
- 50 g eggs (approx. 1 medium egg)
- 50 g caster sugar
- 50 g all-purpose flour
- 10 g lemon juice
- a pinch of salt
- 45 g almonds (semi-coarsely chopped)
- 2 tsp lemon zest
- 50 g fresh blueberries (small to medium-sized, ideally)
NOTE: Make the blondie before the other cake insert layers and allow it to set while preparing the remaining layers.
- Preheat the oven to 180°C / 356°F (fan-assisted oven).
- Melt the butter and white chocolate over low heat in a saucepan. Pour into a small bowl and set aside.
