Blueberry Christmas Cake is one of my favorite holiday cakes. Two Pistachio Cake layers with alternating mascarpone cream with fresh blueberries fruit and pastry cream (Crema Pasticcera).
I prepared other 3 cakes, that I hope you looked at, 2 Pistachio and Ricotta cakes and my husband’s favorite cake Moka Apricot cake. This blueberry cake is an absolute beautiful Christmas Cake. The secret of this cake is the combination of Mascarpone cream and Pastry cream, making it soft, delicious, and unique.
Christmas for everyone is a moment of joy, of happiness but above all it is a moment of family gatherings.With the arrival of Christmas, our homes become more cheerful, sunnier, with thousands of lights coming from our multi-colored Christmas trees and a beautifully done dinner table.
Blueberry Christmas Cake
Equipment
- cake pan of 24 cm in diameter (9-inch round and 1 ½ inch deep)
Ingredients
Pistachio Sponge Cake
- 5 medium eggs room temperature
- 100 g flour 00 ⅔ cup
- 80 g pistachio flour 1.1 oz
- 150 g sugar ⅔ cup
- 1 grated lemon peel
Mascarpone Cream
- 250 g mascarpone cheese 8.8 oz
- 120 g whipping cream 4.2 oz
- 100 g powdered sugar 3.5 oz
- 150 g blueberries 5.3 oz
Pastry cream (click here)
Frost
- 120 g whipping cream 4.2 oz
- 100 g powdered sugar 3.5 oz
Instructions
Pistachio Sponge Cake
- Mix the eggs with the sugar.
- Beat the mixture in a mixer for 15-20 minutes at medium speed.
- Add the sifted flour and pistachio flour with a spatula from
the bottom to the top to obtain a homogeneous consistency. - Put the mixture into the cake pan properly greased and lightly floured.
- Bake in preheated oven at 180°C (356°F) for about 40-50 minutes, never open the oven before 35 minutes.
- Do the toothpick test to check cooking, insert it in centers and has to come out clean.
- After the time necessary to allow to cool and remove it from the mold.
- Cut the cake into three layers and soak them with the simple syrup (boil 1 cup of water 1 cup of sugar).
Mascarpone Cream
- Whip the cream with the powdered sugar and incorporate little by little the Mascarpone cheese, stirring with a spatula from the bottom to the top.
- Add and mix the cream with the blueberries, washed, and cut into half pieces.
Pastry cream (click here)
Frost
- Whip the cream with the powdered sugar.
Assembling
- Pipe the pastry cream on the bottom soaked layer.
- Cover with the second soaked layer and pipe on it the
mascarpone cream. - And cover with the last soaked layer and frost with whipped cream over the top and the sides of the cake.
- Garnish it at your leisure.
Notes
