Blueberry Milk Crumble Cake - TheSweetNerd

Blueberry Milk Crumble Cake

By TheSweetNerd  

March 8, 2016

  • Cook: 3 hrs
  • Yields: NOTE: Please double recipes for cake and frosting.

Ingredients

Cake

6 ounces flour

1/2 Tablespoon baking powder

1/4 teaspoon sea salt

4 1/2 ounces unsalted butter softened

1 cup caster sugar

4 eggs, separated

1/2 teaspoon vanilla

1/2 cup milk

1 cup dried blueberries

Italian Buttercream

1 cup sugar

1/4 cup water

6 ounces egg whites

Pinch cream of tartar

1/2 teaspoon sea salt

1 pound unsalted butter, softened and cut into 1"cubes

1 Tablespoon vanilla

Berry Milk Crumble Filling

1/2 cup milk powder

1/4 cup flour

2 Tablespoon cornstarch

2 Tablespoon sugar

4 Tablespoon butter, melted

1/4 cup milk powder

3 ounces white chocolate melted (optional)

1/4 cup freeze dried blueberry powder (optional)

Decoration

Simple syrup for brushing (1/2 cup sugar & 1/2 cup water simmered until clear and cooled)

1 cup freeze dried blueberries for sprinkling between layers and above cake

Piping bag

Gold foil

Blue sanding sugar

Directions

Vanilla Blueberry Cake

1Sift flour, baking powder, and salt. Set aside.

2Base: In a mixer, beat butter (aerate), add sugar until light and fluffy. Add yolks, one at a time, and beat until combined. Add vanilla.

3Add to Base: Alternate milk and dries in next step. With mixer on low speed, add flour dry mixture, then add milk alternating.

4Separate Bowl: Whip egg whites until stiff peaks. Now, add whites into base by thirds. Be gentle and fold into the batter to keep cake light and airy. Last step, add dried blueberries and mix once just until incorporated. Don't overmix!

5Bake: Pour batter into two 8" rounds and bake at 325F for 20-30 minutes until tester comes out clean. Turn out on wire rack and cool completely. Cut cake rounds in half so you have 4 cake rounds to assemble.

Italian Buttercream

1Heat water and sugar to 248. Once, sugar is boiling, and temperature reaches near 220, begin step 2.

2In an electric mixer with whisk attachment, beat egg whites on low until foamy. Then whip on medium until near stiff.

3Add hot sugar liquid - With mixer running on medium-low, pour syrup down side of bowl in a steady stream. Beat on high until there is no steam and you can touch the bottom of the bowl.

4Next, add a few pieces of butter at a time into semi-cooled whites. Beat in all of butter. Add vanilla. If it looks curdled at any point, keep beating until smoothed out. This should take about 3-5 minutes.

Milk Crumb

1Combine 1/4c milk powder, the flour, cornstarch, sugar, and salt in medium bowl. Toss with hands to mix. Add butter and toss until mixture comes together in a crumble.

2Spread clusters on parchment paper and bake at 250F for 15-20 minutes. Cool completely.

3Add 1/4 cup milk powder to baked mix. Then pour the melted white chocolate over mixture until clusters are enrobed. Toss every 5 minutes until clusters are no longer sticky. Crumb lasts in storage container in fridge for up to one month. You will have extra, enjoy!

Assemble & Crumbcoat & Frost

1Brush layers with simple syrup

2Frost each layer evenly and sprinkle with dried berries & milk crumble

3Crumbcoat entire cake and place in fridge for 2 hours or overnight.

4Evenly coat cake with frosting one more time for an even smooth cake.

Decorate

1Make 3 batches of ombre colors of blue and spread in patches around sides of cake. With a cake comb, blend in color and frosting while rotating cake on stand. Topping for cake is meringue pipes of frosting (pick one color), milk crumble, fresh blueberries and sanding sugar set in a crescent shape. For your final hoo-rah, place speckled gold along sides and top of cake. Enjoy!

Recipe Modification & Adaptation
Cake - Naked Cake, Lyndel Miller
Crumble - Milk, Christina Tosi

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