French Custard Cake
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5.0
18 reviews
Excellent
French Custard Cake
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French Custard Cake is a creamy and indulgent dessert with juicy blueberries and refreshing lemon zest layered on a Biscoff cookie crust.
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Ingredients
Custard Cake Filling:
- 2 cups heavy cream
- 3 1/2 tablespoons butter
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose white flour
- 1 1/4 cups white granulated sugar
- 2 eggs + 2 egg yolks
- 1/2 teaspoon salt
- zest of one lemon
- 1 3/4 cups blueberries
- extra butter for the mold
Biscoff Crust:
- 3 cups Biscoff crumbs
- 10 tablespoons unsalted butter melted
- 2/3 cup granulated sugar
Blueberry Sauce:
- 6 cups fresh blueberries frozen work too
- 1½ cups water
- 1½ cups sugar
- 6 tablespoons cornstarch mixed with 6 tablespoons cold water
- 2 tablespoons vanilla extract
Mascarpone Lemon Buttercream:
- 1 stick butter softened
- 5 oz. mascarpone cheese chilled
- 2½ cups powdered sugar
- zest of one lemon
- pinch salt
Instructions
Custard Cake Filling:
- In a large bowl, whisk by hand until well combined with the eggs, egg yolks, flour, sugar, lemon zest, and salt. Set aside.
- In a small saucepan, place heavy cream on medium heat until it starts to boil; remove from heat and mix in vanilla extract.
- Slowly pour 1/3 of the heavy cream into the egg mixture and whisk constantly. Please ensure you DO NOT pour all the heavy cream at once since the high temperature will cause the eggs to cook.
- Slowly pour the 1/2 of the remaining heavy cream, whisking until combined. Repeat with the remaining boiled heavy cream.
- Cover the bowl with plastic wrap and let it cool on the counter for 20 minutes, then transfer it to the fridge for one hour.
Biscoff Crust:
- Preheat oven to 350F.
- In a food processor or blender, grind the biscoff cookies until you get 3 cups of crumbs.
- Mix the crumbs with melted butter and granulated sugar with a rubber spatula in a medium bowl until combined.
- Press the mixture into the bottom of a 10-inch springform cake pan and slightly up the sides. Make sure it is tight and compact; otherwise, the custard will leak.
- Pre-bake the crust for 7 minutes at 350°F (177°C) before adding the custard filling.
- Note: Chill the crust for 2 hours before using it in your recipe for a no-bake dessert.
- Butter the edges of the spring form pan. Layer the blueberries on the biscoff crust.
- Remove the custard from the fridge and pour it into the pan. Bake for 50 minutes, until golden brown.
- Remove the cake from the oven and place it on a wire rack to cool completely.
Blueberry Sauce:
- The sauce can be made while the cake cooks or many days in advance.
- Combine blueberries, water, and sugar in a large saucepan over medium heat. Stir frequently, but be careful not to crush the berries, and bring to a low boil.
- In a small bowl, mix the cornstarch with cold water until combined.
- Slowly stir the cornstarch into the blueberries, careful not to crush them. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 10 minutes.
- Remove from heat and gently stir in vanilla.
- If making the buttercream frosting, let the sauce cool completely before topping the cake.
- Note: This makes a lot of sauce, so save the rest for other recipes or cut it in half.
Mascarpone Lemon Buttercream:
- Place softened butter and mascarpone in the bowl of an electric stand mixer fitted with the wire attachment. Turn the mixer on the medium setting and cream until smooth and combined, 2 - 3 minutes.
- Add sugar, ½ a cup at a time. Add lemon zest and a pinch of salt and whisk until well incorporated.
- If the frosting is too thick add heavy cream one tablespoon at a time until it has reached the desired consistency.
- Top the cooled cake with the lemon mascarpone buttercream, and pour the cooled blueberry sauce on the frosting.
Nutrition Information
Show Details
Calories
535kcal
(27%)
Carbohydrates
92g
(31%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Cholesterol
58mg
(19%)
Sodium
221mg
(9%)
Potassium
127mg
(4%)
Fiber
2g
(8%)
Sugar
79g
(158%)
Vitamin A
650IU
(13%)
Vitamin C
7.9mg
(9%)
Calcium
67mg
(7%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 14servings
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 92g | 31% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 58mg | 19% |
| Sodium | 221mg | 9% |
| Potassium | 127mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 79g | 158% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 7.9mg | 9% |
| Calcium | 67mg | 7% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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