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French Custard Cake with blueberries, lays on a Biscoff Crust and is topped with lemon frosting and a homemade blueberry sauce.
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
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