Full name: Blueberry Imperia Cake
1. Material preparation:
Cake flour: 100g, sugar: 100g, whole eggs: 80g, milk: 20g, olive oil: 60g, butter: 40g, lemon juice: 5g, lemon peel: 3g
Baking powder: 3g. Blueberries: appropriate amount
Swiss meringue: egg white: 60g, sugar: 90g
Lemon sugar liquid: sugar: 20g, water: 25g, lemon juice: 20g< /p>
1. Put the whole eggs into a clean container.
2. Melt the butter.
3. Weigh out the required olive oil.
4. Weigh out the required amount of milk. (I used fresh cream.)
5. Mix the sugar and lemon peel and let it sit for a while to allow the sugar to absorb the aroma of the lemon peel.
6. Sift the flour and baking powder.
2. How to make the cake embryo:
1. Beat the whole eggs well, add sugar in two batches, and stir while adding.
2. Add milk and mix well.
3. Add lemon juice and mix well.
4. Add olive oil in batches, mixing well each time.
5. Add butter.
6. Mix thoroughly to make the eggs and fat emulsified.
7. Add flour and baking powder.
8. Pour half of the mixed batter into a 6-inch round mold and add blueberries.
9. Pour in the remaining batter.
10. Preheat the oven to 160 degrees for 45 minutes.
11. Take it out and brush it with lemon sugar liquid while it is still hot. (How to make lemon sugar liquid: heat the sugar and water until the sugar melts, let it cool, then add lemon juice and mix well)
3. Making meringue:
1. Put the egg whites in Put it into a water-free and oil-free container and put it in a 60 degree water bath.
2. Beat until lines appear, lift the egg beater head and strong peaks appear.
3. Use a spatula to spread the meringue freely on the surface of the cake.
4. Preheat the oven to 230 degrees for 6 minutes.