Berry and egg custard cake

Name: Berry and egg custard cake
Ingredients: 6 eggs; 6 tablespoons sugar; 1/4 teaspoon salt; 6 tablespoons flour; 5 g baking powder; 1 lemon (grated zest); 2 tablespoons oil; 3 egg yolks; 4 tablespoons sugar; 2 tablespoons flour; 400 ml milk; 1 teaspoon vanilla extract; 200 ml whipping cream; 150 g blackberries and cranberries; 2 tablespoons sugar; 3 egg whites; 3 tablespoons sugar; 100 ml whipping cream (optional; instead of the meringue); Cocoa for sprinkling (1 teaspoon)

Dessert - Berry and egg custard cake by Eliana M. - Recipia

The berry and egg custard cake has a tangy note from the berries, layered over a thin, slightly moist sponge. The vanilla custard and cooked fruit bring to mind a traybake with pudding and soft meringue on top. I cut small pieces to keep the layers looking nice. Preparation: 35 minutes. Cooking: 41 minutes. Resting: 180 minutes. Total time: 256 minutes. Servings: 12. Approximately 250 kcal and 7 g protein per serving.

Ingredients

For the sponge

6 eggs
6 tablespoons sugar
1/4 teaspoon salt
6 tablespoons flour
5 g baking powder
1 lemon (grated zest)
2 tablespoons oil

For the custard

3 egg yolks
4 tablespoons sugar
2 tablespoons flour
400 ml milk
1 teaspoon vanilla extract
200 ml whipping cream
150 g blackberries and cranberries
2 tablespoons sugar

For the meringue

3 egg whites
3 tablespoons sugar
100 ml whipping cream (optional
instead of the meringue)
Cocoa for sprinkling (1 teaspoon)

Preparation

1. Preheat the oven to 180°C and line a 22x32 cm pan with baking paper. Separate the 6 eggs for the sponge and beat the egg whites with 6 tablespoons of sugar and 1/4 teaspoon of salt until stiff. 2. Fold in the egg yolks, then gradually add 6 tablespoons of flour, the baking powder, grated lemon zest and oil. Pour the batter into the pan and bake for 20 minutes, until lightly browned around the edges. Leave the sponge to cool. 3. To make the custard, mix 3 egg yolks with 4 tablespoons of sugar and 2 tablespoons of flour. Pour in the milk and vanilla extract, then cook over low heat for 8 minutes, stirring constantly, until thickened. Cover the custard and leave it to cool for 30 minutes. 4. Put the blackberries and cranberries in a saucepan with 2 tablespoons of sugar. Cook for 5 minutes, stirring, until they come together into a paste. Leave it to cool. 5. Whip 200 ml of whipping cream until stiff. Fold it into the cooled egg custard, then divide the custard in two. Stir the fruit paste into one half. 6. Spread the plain custard over the cooled sponge, then add the fruit custard and smooth it out. Refrigerate the cake for 120 minutes. 7. To make the meringue, beat the 3 egg whites with 3 tablespoons of sugar in a bowl set over a saucepan of boiling water. Keep beating over the steam for 8 minutes, until the meringue is firm. Spread it over the custards, sprinkle with a little cocoa and chill the cake for another 30 minutes. For the whipped cream version, whip 100 ml of whipping cream and spread it on top instead of the meringue.

Notes

Cut small slices and serve them with black tea, which goes well with the tangy berries. For a topping without meringue, use 100 ml of whipped whipping cream; the cake contains gluten, eggs and dairy. Blackberries and firm cranberries make a thicker paste, while very juicy fruit may need a few extra minutes on the heat. Bake the sponge in a 22x32 cm pan, otherwise its thickness will change. Keep the cake covered in the fridge for up to 3 days.

Frequently asked questions

Can I use frozen blueberries?

Yes, use 150 g in total, after leaving them to thaw in a sieve for 30 minutes.

What can I use instead of flour in the egg custard?

Replace the 2 tablespoons of flour with 1 tablespoon of starch mixed with 2 tablespoons of cold water. Pour the mixture into the simmering custard and stir until thickened.

Can I bake the sponge in a round pan?

Yes, use a 30 cm round pan to keep it close to the thickness of the one baked in the rectangular pan.