Blueberry ice cream cake

Ingredients

Cake Layers

2 cans condensed milk (approximately 780 grams or 27.5 ounces)
320 grams (11.3 ounces) flour
4 large eggs
30 grams (1.06 ounces) baking powder

Custard

150 grams (5.3 ounces) blueberries
40 grams (1.4 ounces) sugar
500 grams (17.6 ounces) mascarpone
250 grams (8.8 ounces) condensed milk
100 milliliters (3.4 ounces) cream 33% (for the soaking)

Finishing Blueberry Custard

400 grams (14.1 ounces) cream cheese
130 grams (4.6 ounces) butter 82.5%
80 grams (2.8 ounces) powdered sugar
50 milliliters (1.7 ounces) blueberry sauce

Equipment

Mixer
A stand mixer works best, but a hand mixer will do the job, too. Make sure to use it at varying speeds as specified to achieve the right texture.
Pastry Bag
Helpful for placing the dough into the mold precisely. Tip: If you don’t have one, cut the corner off a ziplock bag as a quick substitute.
18 cm (7 inch) Ring Mold
Essential for shaping the cakes. Ensure it's greased or lined with parchment paper to avoid sticking.
Sifter
Sifting the flour and baking powder twice helps incorporate air, making the cake layers lighter and fluffier.

Instructions

Step 1

Welcome! Let's make a stunning and delicious blueberry cream cake together. Let's get started!

Step 2

Ensure all your ingredients are at room temperature for better mixing. Preheat your oven to 170°C (338°F) on the convection setting.

Step 3

Using a mixer will save you time and effort. In a mixer bowl, whisk the condensed milk. Add the eggs one by one, giving it about a minute for each egg to fully combine.

Step 4

Sifting the flour twice ensures a lighter cake texture. Mix the flour with the baking powder and sift them twice.

Step 5

Gradually add the sifted flour and baking powder to the condensed milk and eggs mixture. Stir thoroughly and let the batter rest for 15-20 minutes.

Step 6

A pastry bag helps in even spreading of the batter. Use a pastry bag to place some of the batter into an 18 cm (7 inch) mold. Let it sit for a few minutes before baking.

Step 7

Bake the cake layers until slightly golden and they spring back when pressed. Avoid making the layers too thin. Once baked, let them cool for about 1.5 hours.

Step 8

Boiling helps intensify the flavor of the blueberries. Boil the blueberries with sugar for 2-3 minutes after boiling point. Strain the berries, reserving the sauce.

Step 9

Whip the mascarpone at high speed and gradually add the condensed milk to achieve the preferred consistency. Finally, add 30 milliliters (1.05 ounces) of the blueberry sauce to the custard and whip. Reserve the remaining berries for assembly.

Step 10

Chilled ingredients are key for a good frosting texture. Place room-temperature butter, chilled cream cheese, and powdered sugar into a mixer bowl. Whip for 5-6 minutes at maximum speed. Optionally, add blueberry sauce for desired color.

Step 11

Using an 18 cm (7 inch) ring mold, cut the cakes. Grease each layer with 33% cream and cover with the prepared custard and blueberries. Allow the cake to stabilize in the fridge for 30-50 minutes.

Step 12

Smooth the cake with the finishing custard and refrigerate overnight for the best flavor and texture. Bon Appetit!

Servings

Now, let's talk about presenting your beautiful Blueberry Custard Cake! You can never go wrong with serving each slice on a chilled dessert plate, allowing the custard to hold its integrity and offering a refreshing bite. Pair each slice with a few fresh blueberries on the side, or a small scoop of vanilla ice cream to add a creamy contrast. Imagine the scene: a sunny afternoon, a pitcher of iced tea, and this floral cake gracing your outdoor table setup. Or, serve it at a sophisticated evening gathering, garnished with a light drizzle of blueberry sauce for added flair. If you’re feeling festive, dust each slice with a sprinkle of powdered sugar and decorate the plate with a sprig of mint. Hosting a brunch? Cut smaller pieces and serve them as part of a dessert platter alongside other berry-inspired treats. Remember, your cake can also become a sweet surprise to cap off a hearty breakfast. The lush mascarpone and the honeyed berries make a perfect morning indulgence.

Variations

For a gluten-free delight, swap out the regular flour with a gluten-free baking mix; it works wonderfully here without compromising the cake's structure and flavor. Tip: Ensure your baking powder is gluten-free as well. For our vegan friends, replace the eggs with a mix of flaxseed and water (one tablespoon ground flaxseed mixed with three tablespoons water per egg) and use a dairy-free condensed milk and cream alternatives. Mascarpone can be substituted with a vegan cream cheese. This version of the cake remains just as indulgent and satisfying.

Faq

Why did my cake layers turn out too dense?
This may be due to overmixing the batter. Mix until just combined, and let the dough rest as directed to achieve a light texture.
How can I prevent the custard from becoming too runny?
Gradually add the condensed milk to the mascarpone and assess the consistency before adding more. Less is often more to maintain a thicker custard.
What's the best way to slice the cake neatly?
Use a sharp, serrated knife for clean slices. Wipe the blade between cuts to maintain the cake's layers and presentation.
Can I prepare this cake in advance?
Yes! In fact, letting it sit in the fridge overnight helps the flavors meld together beautifully. Just remember to cover it well to avoid absorbing fridge odors.
What can I do if my custard curdles?
This could be due to adding the ingredients too quickly or at the wrong temperature. Whip the ingredients slowly, ensuring they are at room temperature to avoid separation.
How can I achieve a smoother finish on the cake?
After the first refrigeration, let the finishing custard rest at room temperature for a few minutes before smoothing it over the cake. Using an offset spatula helps achieve an even finish.