Ingredients
Serves: 12 servings
Prep Time: 1 hour 30 mins
Total Time: 2 hours 30 mins
Custard Cake Filling:
2 cups (500 grams) heavy cream
31/2 tablespoons (50 grams) butter
1 teaspoon vanilla extract
3/4 cup (100 grams) all-purpose white flour
11/4 cups (250 grams) white granulated sugar
2 whole large eggs + 2 egg yolks
1/2 teaspoon salt
zest of one lemon
13/4 cups (550 grams) of blueberries
Extra butter for the mold
Biscoff Crust:
3 cups (750 grams) biscoff crumbs
10 tablespoons (140 grams) unsalted butter, melted
2/3 cup (85 grams) granulated sugar
Blueberry Sauce:
6 cups fresh blueberries (frozen work too)
1½ cups (375 ml) water
1½ cups (300 grams) sugar
6 tablespoons cornstarch, mixed with 6 tablespoons cold water
2 tablespoons vanilla extract
Mascarpone Lemon Buttercream:
1 sticks (113 grams) of butter, softened
5 oz. (140 grams) mascarpone cheese, chilled
2½ cups (225 grams) powdered sugar
zest of one lemon
pinch of salt
Preparation
