BLACKBERRY CUSTARD CAKE

By DeliciouslyDished

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Ingredients

• 4 eggs, separated, at room temperature
• 1 tbsp water
• 1/2 cup + 2 tablespoons (5.3 oz) sugar
• 1 stick butter, melted
• 1.2 oz. freeze-dried blueberries, pulverized to a fine crumb in a food processor
• 3/4 cup (4 oz) flour
• 2 cups (500 ml) milk, lukewarm
• 2 tsp vanilla extract

Details

Servings 9
Adapted from bakersroyale.com

Preparation

Step 1

Place egg whites in a stand mixer bowl and beat until stiff.
In another bowl, beat the egg yolks, sugar, water and vanilla until pale and light in color. Add melted butter and continue beating for another minute. Sift finely crumbed dehydrated blueberry and flour into liquid mixture and mix until incorporated.
Add lukewarm milk (do not use cold milk or the butter harden) and beat until well incorporated. Gently fold in beaten egg whites using a spatula.
Pour batter into a greased 8 inch x 8 inch baking dish. Bake at 325 F oven for about 45-55 minutes or until the top is golden; center should slightly jiggle when side of pan is tapped. Cool in the pan for at least 3 hours. Serve sprinkled with powdered sugar.