Ingredients
Vanilla 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 soft butter)
- 115 g Heavy cream (36% fat content, very cold)
Chantilly Whipped Cream Layer
- 230 g Heavy cream (36% fat content, very cold)
- 75 g Mascarpone (41% fat content, cold)
- 30 g Powdered sugar
- ½ teaspoon Vanilla extract
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 diplomat cream: Whisk the granulated sugar and egg yolks until the mixture becomes fluffy. Gradually mix in the cornstarch, all-purpose flour, and vanilla extract until you achieve a smooth paste.
- Cook the pastry cream: Heat the whole milk until it reaches a simmer. Slowly pour the hot milk into the egg yolk mixture while whisking vigorously to temper the eggs. Return this combined mixture to the saucepan and cook over medium heat for a few minutes until it thickens into a smooth custard.
- Incorporate butter and cool: Gradually stir in the softened unsalted butter until fully incorporated. Cover the pastry cream with plastic wrap pressed directly onto the surface to prevent a skin from forming and let cool completely.
- Fold in whipped cream: Once cooled, whisk the pastry cream gently for 1-2 minutes until smooth but not runny. Whip the cold heavy cream to soft peaks, then fold it gently into the pastry cream in three additions. Refrigerate this diplomat cream layer while preparing the chantilly cream.
- Prepare chantilly whipped cream layer: Using an electric mixer, whip the cold heavy cream, mascarpone, and sifted powdered sugar together for about one minute. Add the vanilla extract and continue whipping for 2 to 3 minutes until the cream reaches a fluffy, pipeable consistency, stopping before it stiffens too much to avoid separating.
- Prepare blueberry layer: Open a tin of blueberry pie filling or use homemade blueberry pie filling as preferred.
- Cut cake cubes and prepare pan: Cut the angel food cake or sponge cake into 2 cm (1 inch) cubes. Prepare a 9×13-inch (23×33 cm) sheet pan for assembly.
- Assemble the cake layers: Layer the cake in the pan starting with half of the cubed angel food cake. Spread the majority of the blueberry pie filling over the cake layer, reserving three tablespoons to swirl on top later. Add the remaining half of cake cubes on top. Next, spread the vanilla diplomat cream evenly, followed by the chantilly whipped cream layer. Swirl the reserved three tablespoons of blueberry pie filling gently into the whipped cream layer using an offset spatula to create a marbled effect.
- Chill and garnish: Refrigerate the assembled cake for at least 4 hours to allow it to set properly. Just before serving, sprinkle toasted almond slivers on top for a crunchy contrast.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days for best freshness.
Notes
- Make sure the heavy cream is very cold before whipping to achieve the best volume and texture.
- Do not over-whip the chantilly cream to avoid it becoming grainy or runny.
- Press plastic wrap directly on the surface of the pastry cream while cooling to prevent a skin from forming.
- Use an offset spatula for even spreading and smoother layers during assembly.
- Angel food cake is preferred for a light texture, but sponge cake can be a suitable substitute.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
