I’m seriously loving the deep purple color of this custard cake. A custard cake that started off with every intention of being a blueberry magic custard cake—I failed.
The layers aren’t distinct like with a traditional magic custard cake, but that’s because I screwed up the order of when to mix the liquids in—twice. And the second time around I ran out of blueberries, so I topped the custard cake with blackberries—even though the cake is colored and flavored with dehydrated blueberries.
I”m totally blaming my prego brain for all the missteps. Grrr!
On a positive note, this is custard cake is still awesome tasting.
Berry Custard Cake
Yield: Serves 9
Recipe adapted from here.
- 4 eggs, separated, at room temperature
- ½ cup + 2 tablespoons sugar
- 1 tablespoon water
- 2 tsp vanilla extract
- 1 stick butter, melted
- 1.2 oz. freeze-dried blueberries, pulverized to a fine crumb in a food processor
- ¾ cup flour
- 2 cups milk, lukewarm
- 4 tablespoons powdered sugar
- 4 oz. blackberries
Preparation: Heat oven to at 325°F. Lightly cover an 8x8 pan with baking spray.
- Place egg whites in a stand mixer bowl fitted with a whisk attachment and beat on low until foamy, about 4 minutes. Add in 2 tablespoons sugar and increase speed to medium high and beat until stiff, about 4-5 minutes. Transfer mixture to another bowl; set aside. Clean out mixer bowl and whisk.
- Place egg yolks, remaining sugar, water and vanilla into stand mixer bowl fitted with a whisk attachment until mixture is pale, fluffy and ribbons on itself when whisk attachment is gently lifted, about 5-7 minutes. With the mixer running, gradually add the melted butter down the side wall of the bowl , continue beating for another minute. Sift pulverized dehydrated blueberry and flour into egg yolk mixture and gently fold until incorporated. Add lukewarm milk (do not use cold milk or the butter harden) and beat until well incorporated. Gently fold in beaten egg whites mixture.
- Pour batter into prepared 8 inch x 8 inch baking dish. Bake at 325°F oven for about 45-55 minutes or until the top is golden; center should slightly jiggle when side of pan is tapped. Cool in the pan for at least 3 hours. Serve sprinkled with powdered sugar and fresh blackberries.