French Custard Cake
User Reviews
5
French Custard Cake
Description
This French Custard Cake begins with a crust made from finely ground Biscoff biscuit crumbs combined with melted butter and sugar, pressed into a pan and baked until set and golden. The custard filling is prepared by whisking eggs, egg yolks, flour, sugar, lemon zest, and salt, then gradually incorporating hot heavy cream infused with vanilla to temper the eggs and avoid scrambling. After chilling, the custard is poured over the cooled crust and baked gently to create a tender, creamy layer studded with fresh blueberries.
A rich blueberry sauce is prepared by cooking blueberries with sugar and water, thickened with cornstarch, and flavored with vanilla. The cake is finished with a mascarpone lemon buttercream made by creaming softened butter and mascarpone with powdered sugar, lemon zest, and a pinch of salt to enhance depth. The combination creates contrasting textures from crunchy crust, silky custard, tart berries, and smooth, tangy buttercream.
This layered cake serves as an elegant dessert that balances sweetness with citrus lift and fresh fruit, delivering a refined tart and creamy flavor profile unique to this preparation.
Ingredients
Custard Cake Filling:
- 2 cups heavy cream
- 3 1/2 tablespoons butter
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 1/4 cups granulated sugar white
- 2 egg + 2 egg yolks
- 1/2 teaspoon salt
- lemon zest of one
- 1 3/4 cups blueberries
- butter extra for the mold
Biscoff Crust:
- 3 cups Biscoff biscuits crumbs
- 10 tablespoons butter melted, unsalted
- 2/3 cup granulated sugar
Blueberry Sauce:
- 6 cups blueberries frozen work too, fresh
- 1½ cups water
- 1½ cups sugar
- 6 tablespoons cornstarch mixed with 6 tablespoons cold water
- 2 tablespoons vanilla extract
Mascarpone Lemon Buttercream:
- 1 butter softened, stick
- 5 oz. mascarpone cheese chilled
- 2½ cups powdered sugar
- lemon zest of one
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
