Blueberry Eggnog Cake Recipe

Name: Blueberry Eggnog Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium eggs, separated; 175 g caster sugar + 4 tbsp; 200 g plain flour; 300 tsp baking powder; 75 g butter, melted; 200 g frozen blueberries; 2 packets instant custard; 800 ml semi-skimmed milk; 250 ml eggnog + 4 tbsp; 350 g whipping cream

Servings: persons

6 medium eggs, separated
175 g caster sugar + 4 tbsp
200 g plain flour
300 tsp baking powder
75 g butter, melted
200 g frozen blueberries
2 packets instant custard
800 ml semi-skimmed milk
250 ml eggnog + 4 tbsp
350 g whipping cream

1
Preheat oven to 400u00b0F. Beat the egg whites until stiff while slowly adding 3/4 cup of sugar. Stir in the egg yolks one by one then fold in the flour, baking powder and melted butter.
2
Transfer half of the batter to a lined 10 inch cake pan. Sprinkle with half the blueberries and top with the remaining batter and blueberries. Bake in the oven for 40-45 minutes then allow to cool, in the pan, on a wire rack.
3
When cooled, remove from the pan and cut, horizontally, into 3 slices, between the blueberry layers. Mix the instant pudding powder, 4 tbsp sugar, 1/3 cup of milk and 1 cup of eggnog until smooth. Bring 3 cups of milk to a boil, pour in the pudding mix and stir over a low heat until thick and smooth. Allow to cool.
4
Spread the cake with the pudding mix in-between the layers and refrigerate for 2 hours.
5
Whip the cream and transfer 5 tbsp to a piping bag. Spread the remaining cream evenly over all sides of the cake. Decorate the cake using the piping bag. Spread 4 tbsp eggnog on top and refrigerate for 30 minutes before serving.

1552

kcal

Calories

Fat

283

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 10 ingredients. The key ingredients include: 6 medium eggs, separated, 175 g caster sugar + 4 tbsp, 200 g plain flour, 300 tsp baking powder, and more.

Yes, Blueberry Eggnog Cake 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.

Blueberry Eggnog Cake

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