French Custard Cake with Blueberries and a Biscoff Crust

July 15, 2015

A homemade French custard cake with blueberries lays on a biscoff crust and is topped with lemon frosting and a homemade blueberry sauce.

Custard Cake Filling:
2 cups (500 grams) heavy cream
3½ tablespoons (50 grams) butter
1 teaspoon vanilla extract
¾ cup (100 grams) all-purpose white flour
1¼ cups (250 grams) white granulated sugar
2 whole large eggs + 2 egg yolks
½ teaspoon salt
zest of one lemon
1¾ cups (550 grams) of blueberries
Extra butter for the mold
Biscoff Crust:
3 cups (750 grams) biscoff crumbs
10 tablespoons (140 grams) unsalted butter, melted
? cup (85 grams) granulated sugar
Blueberry Sauce:
6 cups fresh blueberries (frozen work too)
1½ cups (375 ml) water
1½ cups (300 grams) sugar
6 tablespoons cornstarch, mixed with 6 tablespoons cold water
2 tablespoons vanilla extract
Mascarpone Lemon Buttercream:
1 sticks (113 grams) of butter, softened
5 oz. (140 grams) mascarpone cheese, chilled
2½ cups (225 grams) powdered sugar
zest of one lemon
pinch of salt

Custard Cake Filling: In a large bowl, whisk by hand until well combined eggs, egg yolks, flour, sugar, lemon zest and salt. Set aside. In a small sauce pan, place heavy cream on medium heat until it starts...
See the full directions on my site

Nutritions

Calories
2768

Sodium
1562mg
65% DV

Fat
174g
268% DV

Protein
35g
71% DV

Carbs
256g
87% DV

Fiber
16g
64% DV

Vegetarian Baked