In the next step, whip eight egg whites until stiff and then fold gently into the batter (tip: keep the remaining egg yolks, you will need them for lemon curd). If you want, you can refine the dough with 150 grams of blueberries. To do this, wash them and turn them into flour (this prevents them from sinking when baked). You preheat the oven to 180 degrees Celsius top and bottom heat, put the dough in a greased form and bake it for about an hour.
Squeeze another lemon and when the cake is done baking, make small holes in it with a shashlik stick and soak it in the juice before letting it cool completely. Then cut the cake in half horizontally. Then it’s time to dress it with lemon curd. If you want, you can add fresh blueberries on top of the lemon curd.
Lemon curd: For this we need the peel and juice of three lemons, four egg yolks, a pinch of salt, a good dose of vanilla and 50 grams of powdered sugar. Slowly heat it all in a saucepan, stirring constantly, until it thickens. Make sure that your curd never starts to boil. Then you take the pot off the stove and stir in 100 grams of butter until it has dissolved. Then pour into a container and allow to cool for further use.
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