Apple And Blackberry Cake With Bushmills Custard Sauce Recipe

Name: Apple And Blackberry Cake With Bushmills Custard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUSTARD SAUCE; 1 1/2 cups whole milk; 1/2 cup sugar; 5 large egg yolks; 2 tablespoons bushmills Irish whiskey; 1 teaspoon vanilla extract; FOR CAKE; 1 cup butter; 1 cup sugar; 4 large eggs; 2 3/4 cups self-rising flour, sifted; 1/4 cup whole milk; 2 golden delicious apples, cored, cut into 1/2 inch pieces; 2/3 cup blackberry (fresh or frozen); 2 golden delicious apples, peeled, cored, sliced; 3 tbps. apricot jam

Servings: persons

FOR THE CUSTARD SAUCE
1 1/2 cups whole milk
1/2 cup sugar
5 large egg yolks
2 tablespoons bushmills Irish whiskey
1 teaspoon vanilla extract
FOR CAKE
1 cup butter
1 cup sugar
4 large eggs
2 3/4 cups self-rising flour, sifted
1/4 cup whole milk
2 golden delicious apples, cored, cut into 1/2 inch pieces
2/3 cup blackberry (fresh or frozen)
2 golden delicious apples, peeled, cored, sliced
3 tbps. apricot jam

1
FOR THE CUSTARD SAUCE: Bring milk to a simmer in a heavy 1 1/2 quart saucepan. Whisk sugar and yolks in large metal bowl to blend. Gradually whisk in hot milk. Returm mixture to saucepan and stir constantly over medium-low heat until custard thickens and covers back of spoon, about 6 minutes (do not allow custard to simmer). Transfer custard to clean bowl. Wisk in whiskey and vanilla. Cool slightly. Cover and refrigerate until cold, about 2 hours. makes about 2 cups.
2
FOR THE CAKE: Preheat oven to 350u00b0F Butter 10-inch sprinform pan. Line pan with parchment paper; butter paper. Using electric stand mixer and paddle attachment, beat butter and sugar in large bowl, until light and fluffy. Beat in eggs on high speed one at a tine, Add flour alternately with milk, beating just until blended. Stir in diced apples. Fold in blackberries. Transfer batter to prepared pan. Arrange apple slices over top of cake, overlapping neatly.
3
Bake cake untl light browned and skewer inserted near center of cake comes out clean, about 1 hour, 15 minutes. Cool in pan 10 minutes.
4
Melt jam in heavy small pan saucepan over medium heat. Strain jam; discard solids. Bush jam over top of cake.
5
DO-AHEAD TIP; Sauce and cake can be made 1 day ahead. Keep sauce refrigerated. Cover cake with foil and store at room temperature.
6
Spoon custard sauce onto plates. Cut cake into wedges. Transfer wedges to plates and serve.

1440

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CUSTARD SAUCE, 1 1/2 cups whole milk, 1/2 cup sugar, 5 large egg yolks, and more.

Yes, Apple And Blackberry Cake With Bushmills Custard Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apple And Blackberry Cake With Bushmills Custard Sauce

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