I am one of those people who love other people’s birthday more than their own. I cringe at the thought of being sung happy birthday to and envy those who can just bask in the glory.
Karl’s birthday was yesterday, and I was so excited I could hardly contain myself! I literally had a hard time falling asleep the night before and woke up at the crack of dawn to start preparations. I tiptoed out of our bedroom and began blowing up balloons in the kitchen.
Grandma’s birthday card was in the mail, right on time, just like every year (we’re convinced she has magic powers or a deal with the USPS).
I don’t believe in numeral candles, so twenty-nine individual candles were placed on the cake (neatly placed on top by the birthday boy himself). He had to blow out every single one, but don’t feel bad for him – he had help from Ellie the Boston Terrier.
In a few weeks, it’ll be my turn.
Blueberry Custard Cake with Swiss Buttercream
Equipment
- 3 Medium mixing bowls
- Saucepan
- 2 8” round baking pans
- 1 Electric mixer
- 1 Parchment paper
- 1 Baking strips (optional for even cakes)
- 1 Spatula
- 1 Whisk
- 1 Piping bag or Ziploc bag
Ingredients
For the Custard Filling:
- 4 egg yolks 3 tablespoons
- 1 whole egg
- 3 tablespoons cornstarch
- ½ cup sugar divided
- 2 cups milk
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- ½ cup heavy cream
- 3 confectioner’s sugar
For the Blueberry Compote:
- 1 pint fresh blueberries (extra for decoration)
- ½ cup granulated sugar
For the Cake:
- ¾ cup buttermilk
- ½ teaspoon baking soda
- 1 cup unsalted butter softened
- 1½ cups sugar granulated
- 1 teaspoon vanilla extract pure
- 2 whole eggs
- ⅔ cup blueberry compote
- ¼ teaspoon salt
- 5 tablespoons cornstarch
- 2 cups all-purpose flour
- 3 tablespoons all-purpose flour
For the Swiss Buttercream:
- 6 large egg whites (or 170 grams liquid egg whites)
- 1¼ cups granulated sugar (250 grams)
- Pinch of salt
- 3 sticks unsalted butter softened but cool (340 grams)
- 4 tablespoons blueberry compote
Instructions
For the Custard Filling:
- Prepare the Custard: In a medium bowl, whisk together the egg yolks, whole egg, cornstarch, and ¼ cup sugar. Set aside.
- Heat the Milk: In a saucepan, heat the milk, remaining ¼ cup sugar, and salt over medium heat until just boiling. Remove from heat.
- Temper the Eggs: Slowly add ⅓ of the hot milk mixture to the egg mixture, whisking continuously to prevent curdling. Pour the tempered eggs back into the saucepan with the remaining milk.
- Cook the Custard: Return the saucepan to the stove and cook, stirring continuously, until the mixture thickens and boils. Cook for an additional 2 minutes, then remove from heat and stir in vanilla extract and butter.
- Chill: Cover the custard with cling wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 2 hours until cold and firm.
- Whip the Cream: Whip the heavy cream and confectioner’s sugar until stiff peaks form. Fold the whipped cream into the chilled custard and refrigerate until ready to use.
For the Blueberry Compote:
- Cook the Blueberries: In a saucepan, combine blueberries and sugar. Cook over medium heat for about 10 minutes until thickened.
- Blend: Blend the compote until smooth and let it cool to room temperature.
For the Cake:
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour two 8” round baking pans, lining the bottoms with parchment paper.
- Mix Buttermilk: In a small bowl, mix the buttermilk with baking soda. Set aside.
- Cream Butter and Sugar: Using an electric mixer, cream the butter and sugar on medium speed for 3-4 minutes until light and fluffy. Add the vanilla and eggs, one at a time, mixing well after each addition.
- Add Compote: Stir in the buttermilk mixture and blueberry compote.
- Combine Dry Ingredients: In a separate bowl, whisk together salt, cornstarch, and flour. Gradually add to the wet ingredients, mixing until just combined.
- Bake: Divide the batter evenly between the two prepared pans. Bake for 34 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.
For the Swiss Buttercream:
- Heat Egg Whites: In a heatproof bowl (preferably your mixer bowl), whisk together the egg whites, sugar, and salt. Place the bowl over simmering water, whisking until the mixture reaches 160°F (71°C).
- Whip: Remove from heat and whip on medium-high speed until the mixture is fluffy and cooled to room temperature.
- Add Butter: Add the softened butter one stick at a time, whipping until the frosting is smooth and thick. Mix in the blueberry compote.
To Assemble:
- Layer the Cake: Place one cake layer on a serving plate. Pipe a thick ring of Swiss buttercream around the edge and fill the center with custard filling.
- Top and Frost: Place the second cake layer on top. Frost the entire cake with the remaining Swiss buttercream.
- Decorate: Decorate with fresh blueberries.
Video
Notes
For the Custard Filling
For the Cake
