Ingredients
For the dough
300 g of Organic Type 00 Soft Wheat Flour
13 g of baking powder
220 g of sugar
3 eggs at room temperature
155 g of yogurt at room temperature
120 g of olive oil
60 g of seed oil
45 g of lemon juice
4 g of salt
1 teaspoon of vanilla extract
Zest of an untreated lemon
 
For the yogurt and lime frosting
240 g of butter at room temperature
240 g of sifted powdered sugar
40 g of Greek yogurt at room temperature
25/30 g of lime juice
Zests of 2 untreated limes
 
To assemble the cake
1 A4 sheet of icing sugar (the final height of the cake must not exceed 10 cm)
250 g of blueberries
1 jar of blueberry jam
Mint leaves q.s.
Edible flowers q.s.

Directions
First, grease the sides and the base of 3 non-stick pans with a diameter of 17/18 centimeters, preferably in rings, then line only the bases with parchment paper.
Proceed by preparing the dough: rub the lemon zest in the sugar to release the essential oils. Separately sift the flour and baking powder. In a bowl, beat the eggs with the sugar and lemon zest, the two types of oil, yogurt, lemon juice, vanilla and salt.
At this point, add the flour and yeast mix in twice, working for a few seconds with the kneading machine set at medium speed.
Once a homogeneous consistency is reached, divide the dough into the three pans, paying attention to divide it evenly (about 300 g for each), then bake in a preheated oven and in static mode at 160° for 35/38 minutes. Once cooked, remove the rings and let the cakes cool on a wire rack (remember to let them cool completely before leveling the three layers).
In the meantime, you can prepare the frosting: in the bowl of the kneading machine work the soft butter with the lemon zest at high speed for about 10 minutes, until it reaches a light and fluffy consistency. At this point, lower the speed and add the sifted icing sugar, the yogurt and the lemon: once all the ingredients have been incorporated, increase the speed again until you obtain a homogenous and very creamy mixture. You can use it immediately, pouring it into the pastry bag with a round nozzle, or you can cover it with plastic wrap without putting it in the refrigerator: if necessary, work the frosting again in the kneading machine to give it another creaminess before use.
Once all the elements are ready, you can proceed with the assembly: level the cake bases by removing any domes then place a little frosting on a cardboard. Place the first layer of cake by pressing lightly to make it stick, then pour a layer of frosting on the surface: measure it with the pastry bag, and then level it with a spatula. At this point, create a frosting cord along the entire edge of the cake, make a second one inside the first one and measure in the middle the jam, then level it with a spoon: the double cord will allow the jam not to come out.
Cover everything with the second layer of cake and repeat the same steps, this time creating 3 rounds of frosting inside so as to add less jam in the centre.
At this point, cover with the last layer of cake, distribute a little frosting on the surface and level it with a spatula to make it homogeneous, and then place in the fridge for about 30 minutes.
After the resting time, you can complete the covering of the cake: add the remaining frosting and level with a spatula on the edges too, trying to be as precise as possible to make the icing sugar sheet adhere.
Cut the sheet lengthwise to obtain two strips sufficient to line the entire edge of the cake, and then lay them on the sides making them adhere well with your hands so as not to create bubbles.
Finally, decorate the surface with blueberries, powdered sugar and edible flowers.



In cooperation with L’Ultima Fetta