Blueberry Eggnog Cake

Name: Blueberry Eggnog Cake
Ingredients: 6 medium eggs, separated; 175 g caster sugar + 4 tbsp; 200 g plain flour; 300 tsp baking powder; 75 g butter, melted; 200 g frozen blueberries; 2 packets instant custard; 800 ml semi-skimmed milk; 250 ml eggnog + 4 tbsp; 350 g whipping cream

10 ingredients

5 steps

Ingredients

6 medium eggs, separated
175 g caster sugar + 4 tbsp
200 g plain flour
300 tsp baking powder
75 g butter, melted
200 g frozen blueberries
2 packets instant custard
800 ml semi-skimmed milk
250 ml eggnog + 4 tbsp
350 g whipping cream

Directions

1

Preheat oven to 400°F. Beat the egg whites until stiff while slowly adding 3/4 cup of sugar. Stir in the egg yolks one by one then fold in the flour, baking powder and melted butter.
2

Transfer half of the batter to a lined 10 inch cake pan. Sprinkle with half the blueberries and top with the remaining batter and blueberries. Bake in the oven for 40-45 minutes then allow to cool, in the pan, on a wire rack.
3

When cooled, remove from the pan and cut, horizontally, into 3 slices, between the blueberry layers. Mix the instant pudding powder, 4 tbsp sugar, 1/3 cup of milk and 1 cup of eggnog until smooth. Bring 3 cups of milk to a boil, pour in the pudding mix and stir over a low heat until thick and smooth. Allow to cool.
4

Spread the cake with the pudding mix in-between the layers and refrigerate for 2 hours.
5

Whip the cream and transfer 5 tbsp to a piping bag. Spread the remaining cream evenly over all sides of the cake. Decorate the cake using the piping bag. Spread 4 tbsp eggnog on top and refrigerate for 30 minutes before serving.