Blueberry Heaven on Earth Cake

Blueberry Heaven on Earth Cake

from spatuladesserts.com
Dessert
270 min
12 servings
366 kcal / serving

This blueberry heaven on earth cake truly lives up to its name, featuring moist cake, a delightful homemade blueberry pie filling, two luscious creams, and toasted almonds to top it off!

Ingredients

  • 240 gwhole milk (3% fat)
  • 50 ggranulated sugar
  • 40 gegg yolk (approx. yolk of 2 eggs)
  • 12 gcorn starch
  • 12 gall purpose flour
  • 1 teaspoonvanilla extract
  • 28 gunsalted butter (82% fat, room temperature soft butter)
  • 115 gheavy cream (36% fat content, use it very cold)
  • 230 gheavy cream (36% fat content, use it very cold)
  • 75 gmascarpone (41% fat content, use it cold)
  • 30 gpowdered sugar
  • ½ teaspoonvanilla extract
  • 600 gblueberry pie filling
  • 400 gangel food cake
  • toasted almond slivers

Directions

Luxurious vanilla cream layer (diplomat cream)

  1. 1

    Whisk the sugar and egg yolks until fluffy, then mix in the cornstarch, flour, and vanilla until you get a smooth paste.

  2. 2

    Heat the milk until simmering, then slowly pour it over the egg mixture while whisking vigorously. Return the mixture to the saucepan and cook for a few minutes until thickened.

  3. 3

    Gradually stir in the softened butter until fully incorporated. The pastry cream needs to completely cool before folding the heavy cream in. Cover it with plastic wrap to prevent skin from forming.

  4. 4

    Once cooled, whisk the pastry cream for 1-2 minutes to get a smooth texture. Make sure you do not over-whisk it, as it can get runny. Give it a few whisks only until smooth.

  5. 5

    Whip the very cold heavy cream to soft peaks. Gently fold the whipped cream into the pastry cream in three stages, mixing carefully after each addition. Refrigerate your vanilla cream layer while preparing the rest of the layers.

Chantilly whipped cream layer

  1. 1

    Using an electric hand mixer, whip the very cold heavy cream, mascarpone, and sifted powdered sugar for about a minute, then add the vanilla extract.

  2. 2

    Continue whipping for 2 to 3 minutes, or until the cream reaches a fluffy, pipeable consistency (after soft peaks but before stiff peaks). Be sure to stop whipping right away to avoid over-beating. If you continue, the chantilly cream will separate and become runny.

Blueberry layer

  1. 1

    Open a tin of blueberry pie filling can or prepare it from scratch using my recipe.

Assembly

  1. 1

    Cut the Angel food cake or sponge cake into small, 2 cm / 1 inch cubes. In the meantime, prepare your 9x13-inch / 23x33 cm sheet pan.

  2. 2

    Layer the Blueberry Heaven on Earth cake from the bottom to top in the following way:- 1/2 cake layer - blueberry filling minus three tablespoons that will go to the top- 1/2 cake layer- vanilla layer- whipped cream layer and the three tablespoons of blueberry pie filling swirled into itMake sure to spread the layers evenly in the pan, smoothing each level with an offset spatula before adding the next.

  3. 3

    Refrigerate for 4 hours for the cake to set. Just before serving, add some toasted almond slivers on top.

  4. 4

    Store leftovers in an airtight container in the refrigerator for up to 2 days.