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 Blueberry Christmas Cake 

Blueberry Christmas Cake

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).

Blueberry Christmas Cake 

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.

Christmas table
Cooking Method
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 30 mins Cook Time: 45 mins Rest Time: 2 hrs Total Time: 3 hrs 15 mins
Best Season Winter
Description

Blueberry Christmas Cake - Two Pistachio Cake layers alternating mascarpone cream with fresh blueberry fruit and pastry cream (Crema Pasticcera).

Ingredients
    Pistachio Sponge Cake
  • 5 eggs (room temperature)
  • 2/3 cups flour 00
  • 1.1 ounce pistachio flour
  • 2/3 cups sugar
  • lemon zest
  • Pastry Cream
  • 5 egg yolks
  • 4.4 ounces sugar
  • 3 tablespoons cornstarch
  • 2 cups whole milk
  • vanilla bean seeds
  • lemon zest
  • Frost
  • 4.2 ounces whipping cream
  • 3.5 ounces powedered sugar
  • Mascarpone Cream
  • 8.8 ounces mascarpone cheese
  • 4.2 ounces whipping cream
  • 3.5 ounces powedered sugar
  • 5.3 ounces blueberries
Instructions
    Pistachio Sponge Cake
    • Mix the eggs with the sugar. Beat the mixture in a mixer for 15 minutes at medium speed.
    • Add the sifted flour 00 and pistachio flour with a spatula from the bottom to the top to obtain a homogeneous consistency.
    • Put the mixture into the cake pan ( 24 cm in diameter -9 inches round, and 1 ½ inches deep) properly greased and lightly floured.
    • Bake in a 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 it has to come out clean.
    • After the time necessary, allow it 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 and 1 cup of sugar).
  1. Mascarpone Cream
    • 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.
    • Add and mix the cream with the blueberries, washed, and cut them into half pieces.
  2. Pastry cream
  3. See the recipe here:

  4. Frost
    • Whip the cream with powdered sugar.
  5. Assembling
    • Pipe the pastry cream on the bottom soaked layer.
    • Cover with the second soaked layer and pipe the mascarpone cream on.
    • 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.
Keywords: Blueberry Christmas Cake