This Blueberry Custard Cream Cake is a delicious twist on a classic cream cake, featuring airy choux pastry layers filled with rich homemade custard and a refreshing blueberry jelly. Perfect for celebrations, this cake combines the lightness of choux pastry with the creamy sweetness of custard and the tangy flavor of blueberries. It’s an impressive dessert that’s sure to earn oohs and aahs from everyone who tries it.
Why You’ll Love This: The combination of the light and airy choux pastry, the rich and creamy homemade custard, and the tangy blueberry jelly creates a symphony of flavors and textures that are truly irresistible. This cake is not only delicious but also visually stunning, making it perfect for special occasions like Father’s Day, Sunday gatherings, or any time you want to treat yourself and your loved ones.
Perfect Occasion: This cake is ideal for family celebrations, holiday gatherings, and festive occasions. Its beautiful presentation and delightful taste make it a perfect centerpiece for any dessert table. Whether it’s a special day or just a treat to make any day feel special, this cake is sure to impress.
Decoration Tips: Dust the top of the cake with powdered sugar for a classic look. You can also garnish with fresh blueberries and mint leaves for a touch of color and elegance. For an extra special presentation, drizzle with a bit of blueberry syrup or melted white chocolate.
Ingredients:
- For the Pastry:
- 250ml water
- 100g unsalted butter
- 1 teaspoon salt
- 1 teaspoon sugar
- 150g all-purpose flour
- 3 large eggs
- For the Custard Cream:
- 4 egg yolks
- 50g sugar
- Pinch of vanilla sugar or 1 teaspoon vanilla extract
- 25g all-purpose flour
- 25g cornstarch
- 200ml milk
- 200ml heavy cream
- 150g unsalted butter, softened
- 250g mascarpone cheese
- For the Blueberry Jelly:
- 1 1/2 cups fresh blueberries
- 1 tablespoon sugar
- Juice of half a lemon
- 1/3 cup water
- 1 tablespoon gelatin
Instructions:
- Prepare the Pastry:
- Preheat the oven to 200°C (390°F). Grease and flour two 22cm (9-inch) round cake pans.
- In a saucepan, bring water, butter, salt, and sugar to a boil. Remove from heat, add the flour, and stir vigorously until the mixture forms a ball. Allow to cool to 50-60°C (122-140°F).
- Transfer the dough to a mixer. Add eggs one at a time, mixing well after each addition. Divide the dough between the two prepared pans and spread evenly.
- Bake for 30 minutes, then reduce the temperature to 180°C (350°F) and bake for an additional 5-10 minutes. Cool completely on a wire rack.
- Prepare the Custard Cream:
- In a bowl, beat egg yolks with sugar and vanilla until pale. Add flour and cornstarch, and mix well. Gradually add milk and cream, mixing continuously.
- Transfer the mixture to a saucepan and cook over medium heat, stirring constantly, until thickened. Cover with plastic wrap touching the surface and let cool to room temperature.
- In a mixer, beat the cooled custard with softened butter until smooth. Add mascarpone and mix until combined.
- Prepare the Blueberry Jelly:
- In a saucepan, cook blueberries with sugar, lemon juice, and water over medium heat for a few minutes until soft.
- Bloom the gelatin in cold water, then add to the hot blueberry mixture and stir until dissolved. Pour into a mold the same size as the cake pans and refrigerate until set.
- Assemble the Cake:
- Place one layer of pastry in a springform pan. Spread half of the custard cream over it. Add the set blueberry jelly, followed by the remaining custard cream.
- Top with the second layer of pastry. Refrigerate the cake overnight or for at least 4 hours.
- Decorate and Serve:
- Before serving, dust the top of the cake with powdered sugar and garnish with fresh blueberries and mint leaves.
Enjoy this Blueberry Custard Cream Cake, a delightful blend of light pastry, creamy custard, and fruity blueberry jelly that will make any occasion special!
