Description
Blueberry Heaven on Earth Cake is a luscious layered dessert featuring light angel food cake cubes, creamy vanilla diplomat cream, fluffy chantilly whipped cream, and a vibrant blueberry pie filling. This no-bake cake combines smooth pastry cream with fresh whipped mascarpone for an irresistible treat, perfectly topped with toasted almond slivers for added crunch and flavor.
Ingredients
Vanilla Cream Layer (Diplomat Cream)
- 240 g Whole milk (3% fat)
- 50 g Granulated sugar
- 40 g Egg yolk (approx. yolk of 2 eggs)
- 12 g Corn starch
- 12 g All purpose flour
- 1 teaspoon Vanilla extract
- 28 g Unsalted butter (82% fat, room temperature)
- 115 g Heavy cream (36% fat, very cold)
Chantilly Whipped Cream Layer
- 230 g Heavy cream (36% fat, very cold)
- 75 g Mascarpone (41% fat, cold)
- 30 g Powdered sugar
- ½ teaspoon Vanilla extract
Other Ingredients & Assembly
- 600 g Blueberry pie filling
- 400 g Angel food cake (cut into 2 cm / 1 inch cubes)
- Toasted almond slivers for garnish
Instructions
- Make the Vanilla Cream Layer (Diplomat Cream): In a bowl, whisk together granulated sugar and egg yolks until fluffy. Mix in cornstarch, all purpose flour, and vanilla extract until smooth. Heat the whole milk until simmering, then slowly pour it into the egg mixture while whisking vigorously. Return the mixture to the saucepan, cooking over medium heat until it thickens. Remove from heat and gradually stir in softened unsalted butter until fully combined. Cover with plastic wrap directly on the surface to prevent a skin and let cool completely.
- Whisk the Cooled Pastry Cream: Once the pastry cream is cool, whisk it gently for 1-2 minutes to achieve a smooth texture but avoid over-whisking, which can make it runny.
- Fold in Heavy Cream: Whip 115 g of very cold heavy cream to soft peaks. Gently fold it into the pastry cream in three additions, blending carefully each time. Refrigerate until ready to assemble.
- Prepare the Chantilly Whipped Cream Layer: Using an electric hand mixer, whip the very cold heavy cream, mascarpone, and sifted powdered sugar for about one minute. Add the vanilla extract, then continue whipping for another 2-3 minutes until the cream reaches a fluffy, pipeable consistency—soft peaks but not stiff. Avoid over-beating to prevent separation.
- Prepare the Blueberry Layer: Open a tin of blueberry pie filling or prepare your own blueberry filling according to your preference.
- Cut the Angel Food Cake: Slice the angel food cake into small cubes approximately 2 cm (1 inch) in size.
- Assemble the Cake: In a 9×13-inch (23×33 cm) sheet pan, layer half of the angel food cake cubes evenly on the bottom. Spread blueberry pie filling over the cake, reserving about three tablespoons for later. Add the remaining half of the cake cubes evenly on top. Spread the vanilla diplomat cream layer over the cake. Then layer the chantilly whipped cream on top, swirling in the reserved three tablespoons of blueberry pie filling for a marbled effect. Smooth each layer with an offset spatula.
- Chill and Garnish: Refrigerate the completed cake for 4 hours to allow it to set. Just before serving, sprinkle toasted almond slivers evenly on top for a crunchy garnish.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days to maintain freshness.
Notes
- Ensure the heavy cream is very cold for optimal whipping and folding into the cream layers.
- Do not over-whip the chantilly cream layer to prevent separation and runniness.
- When cooking the pastry cream, whisk continuously to avoid lumps and ensure smoothness.
- Cover pastry cream with plastic wrap placed directly on its surface to prevent skin formation during cooling.
- To intensify the blueberry flavor, you may prepare fresh blueberry filling from scratch or use quality store-bought filling.
- Angel food cake is preferred for its light texture; however, a sponge cake can be used as a substitute.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
