A spring celebration cake made with King Arthur Flour’s gluten free muffin mix. The texture is soft, moist, and smooth. You’ll forget that it doesn’t contain gluten. The lemon curd adds a layer of tart depth next to the sweetness of the wild Maine blueberries and the maple whipped cream enfolds each delicate ingredient.
Preheat oven to 350 degrees Fahrenheit; and prepare three 6 inch cake pans with organic vegetable oil and dust with small pinches of flour to prevent cakes from sticking.
Empty contents of premixed muffin mix into a large mixing bowl. Add all ingredients expect for the blueberries and mix on medium speed for approximately three minutes. Gently fold in blueberries, gently - to not change the color of the batter.
Pour 1 1/2 cups of the batter into each prepared pan - there may be more or less batter. If more, use a tablespoon measuring spoon to measure any remaining batter to create equal cakes.
Bake on center rack for 25 to 30 minutes, or until an inserted wooden pick comes out clean.
Allow cakes to rest inside cake pans for 10 to 15 minutes. Then flip the cakes onto a cooling rack and allow to rest until completely cooled. If the cakes formed rounded tops, take a knife and level the cakes. Tips for cake assembly below.
Place lemon juice and lemon zest in a small bowl and set aside.
In a medium size heatproof bowl, combine eggs, egg yolks, and sugar. Add lemon juice and lemon zest and whisk until well combined.
Set bowl over small pot of simmering water | keep on low heat during cooking | and stir continuously with a heatproof spatula until pudding like - approximately 10 minutes. Make sure to scrape the sides of the bowl during cooking to avoid hard chunks from forming.
Allow the lemon curd to rest and cool for about 5 minutes. Then take a fine sieve and strain the curd into a medium size bowl. Straining the curd will make for a smooth texture and will eliminate the texture from the zest.
This recipe can be cut in half. Use 3 egg whites when cutting the recipe in half. For best results, make the full recipe and store leftover lemon curd in an airtight container. The lemon curd will last in the refrigerator for up to two weeks and in the freezer for two years. This lemon curd can also be used for the filling in a lemon meringue pie.
Pour contents of whipping cream into a medium size mixing bowl along with Vermont maple syrup and pinch of salt. Mix until cream is stiff.
Cover whipped cream and place in refrigerator until use.
Place the first layer of the cake on desired cake stand/plate. The bottom of the cake - bottom in the pan is now the top, as it is perfectly flat. Place a few large dollops of lemon curd in the center of the cake, do not spread out, it will spread out on its own. Proceed with maple whipped cream around the edges of the cake and lightly push berries and mint into the cream. Continue for the next two layers.