Lemon Cake with Blueberry Cream

Beat the egg yolks with 90 g of sugar until pale and smooth, then stir in the vanilla, milk, vegetable oil, and the zest of two lemons.

Combine the flour with the baking powder.

In a separate bowl, whip the egg whites while gradually adding 30 g of sugar until soft, stable peaks form.

Alternately fold the flour and the whipped egg whites into the yolk mixture in batches, gently incorporating with a spatula from bottom to top.

Pour the batter into a 16–18 cm round cake pan (do not grease the sides).

Bake at 170 °C for about 30 minutes, test for doneness with a wooden skewer, and let the sponge cake cool completely.

For the cream, mix the mascarpone, Philadelphia cheese, and sugar until smooth, then divide into two equal portions.

Fold the blueberry confiture into the first portion and the lemon curd into the second.

Separately whip the chilled heavy cream to soft peaks, divide in half, and gently fold into both creams.