Lemon & Blueberry Cake

Cake

1. Mix all Lemon Crème Cake Mix, egg, oil and water into a mixing bowl, fitted with a beater.
2. Mix for 1 minute on low speed.
3. Scrape down.
4. Mix for 4 minutes on medium speed.
5. Gently fold in the blueberries.
6. Scale at 400g into three 9-inch cake tins.
7. Bake at 180°C for 30 minutes.

Assembly / Decoration

1. Add water to a mixing bowl, fitted with a whisk.
2. Over low speed, add the Instant Cream.
3. Scrape down using the whisk.
4. Whip on high speed for 4 minutes.
5. Fold in RTU Lemon Cream Filling into the Instant Cream.
6. Take one cooled sponge round and top with 180g of lemon cream.
7. Take a second sponge round and top with 250g of Fruit Filling – Blueberry 50%.
8. Place a third sponge round on top with 180g of lemon cream over top and sides.
9. Finish with fresh blueberries.

Yield: 1 Cake

• Fruit Filling – Blueberry 50%
• Lemon Crème Cake Mix
• RTU Cream Filling – Lemon