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