Pastry by Saloni

Cake Instructions
1 Preheat the oven to 350f (175c).
2 Grease 2 (8-inch) round cake pans with oil & line it with baking paper.
3 In a mixing bowl combine light coconut milk, lemon juice and yogurt. Let it sit for 10 minutes until it is slightly curdled.
4 Mix lemon zest with sugar and add it to the coconut milk mixture. Mix with a whisk until the sugar has dissolved.
5 Add oil and mix until smooth.
6 Combine all the dry ingredients (all-purpose flour, corn starch, baking powder, baking soda and salt) in a separate bowl.
7 Add dry ingredients into liquid ingredients, mix with an electric whisk until fully combined.
8 Fold the blueberries into the cake batter.
9 Divide the cake batter into the prepared cake tins.
10 Bake the cakes 25-30 minutes or until they form to touch and when the toothpick inserted comes out clean.
11 Remove from the oven and let it cool for 30 minutes and then invert onto a cooling rack and let them cool completely.
12 Trim a very thin layer from the top of the sponge cakes. Wrap the cakes in plastic wrap if you plan to layer the cake on the following day.
Homemade Blueberry Sauce Instructions
14 Put ¾ cup (110g) of fresh blueberries in a saucepan along with 2 tablespoons of water. Cook over medium heat until the liquids begin to simmer then reduce to low heat. Continue to cook the blueberries until they soften and can easily be smashed with a spatula. Place a mesh sieve over a bowl and pour in the blueberry sauce. Press down on the fruit with a spatula or the back of a spoon to release all the juices. Discard the seeds and skin. Set aside to cool to room temperature.
15 Blueberry Frosting Instructions
16 In a mixing bowl add butter and whip with an electric whisk until it is creamy, fluffy. Scrape down the sides and then add powdered sugar in 2-3 additions and whip each time until the powdered sugar is fully incorporated, and buttercream is fluffy. Then add blueberry sauce, whip the buttercream for 10 minutes until it has light and fluffy texture and then smooth it out with a spatula to remove excess air bubbles.
Lemon Curd Instructions
18 In a pot combine and whisk milk, lemon juice, sugar, and cornstarch and bring it to boil on low-medium heat.
19 Keep whisking as it comes to a boil. When it comes to a boil and has thickened, remove from the heat, and add butter.
20 Stir the lemon curd until the butter is fully mixed and the lemon curd looks smooth and glossy.
21 Add a pinch of turmeric for color at this point.
22 Transfer in a bowl, Cover the surface of lemon curd with plastic wrap.
23 Chill it completely in the fridge for 1-2 hours. Stir it smooth and use it as a filling for the cake and topping.
Cake Assembly Instructions
25 Trim a thin layer of both cakes to level them with a serrated knife to ensure they stack evenly. Reserve the trimmings to decorate the cake.
26 Place a small amount of frosting on the center of your cake stand or serving plate.
27 Place one layer of the cake on the prepared cake stands or plate.
28 Using an offset spatula or butter knife, spread a generous layer of blueberry frosting (at least 5-6 scoops) evenly over the top of the first cake layer. Smooth it out to ensure an even surface.
29 Make a well in the middle of the frosting layer that is about ¼ inch deep and fill it with lemon curd. Spread the lemon curd in an even layer.
30 Carefully place the second cake layer on top. Align it as evenly as possible.
31 Apply a crumb coat by spreading a thin layer of frosting over the entire cake. This layer seals in any crumbs and creates a smooth surface for the final coat. Chill the cake in the refrigerator for about 30 minutes.
32 After the crumb coat has set, apply the final layer of frosting. Smooth it out with the offset spatula. For a clean finish, you can use a bench scraper to smooth the sides.
33 If desired, use a piping bag to pipe rosettes or borders, to the top and sides of the cake.
34 Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set and make slicing easier.
35 Add a few spoons of lemon curd for topping. Decorate the cake with fresh blueberries.