|Chocolate Blueberry Vanilla-custard Cake|
Isn't it just too adorable?
The blueberry curd I used for this cake is amazing!
225 g blueberries
1 lemon(zest and juice of)
2 dl sugar
2 tbsp vanilla sugar(or 1 tbsp of vanilla extract?)
50 g butter
Put the blueberries and lemon zest and juice in a pot and boil on medium-low for about 10 minutes, stirring occasionally.
Strain the mixture through a sieve into a glass bowl. Use the back of a spoon to work it through. Toss the peels.
Put the glass bowl over a simmering pot. Add sugar, vanilla, butter and eggs to the glass bowl and stir continuously for about 20-30 minutes or until the mixture is nice and thick.
If you are unsure whether your curd is done or not, you can test by putting a small amount on a plate and put in the fridge for a few minutes before you check the consistency.