@Aubergine …I wish I could offer some advice but not having made anything similar, I’m unable to make any recommendations. Since the recipe was posted in 2013, I would imagine the comments which you read are probably going to be your best bet. Good luck, I’m sure you will be successful.
ETA…I would preslice the top layer into serving sized pieces to eliminate squishing out the filling.
I notice that she suggests 3T flour or cornstarch…well cornstarch has a greater thickening ability than flour, so you might bear that in mind.
Maybe 2 T is better?
I really don’t know for sure other than 2T is sufficient for 1 cup usually. If it’s a filling for a cake, probably a little more. If it’s too thick, stirring the custard when cool will loosen it up. Would you consider making 1 cup of custard as a test, and then you can have “ vanilla pudding “ for a treat?
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I haven’t made anything like this, but the almond topping reminded me of the Swedish almond cake where the almonds are laid at the bottom.
Some of the commenters said they flipped the cake when the almonds sank, so it struck me that you could do the parchment trick but place it at the bottom of the springform and flip the cake intentionally.
Re cornstarch — it says “updated” next to 3 tbsp so I’d be wary of changing that, plus the whipped cream will lighten the custard so you probably don’t want it softer starting out.
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A rustic blueberry lattice pie.
We’re into the home stretch on our blueberry picking – past peak and prime berry, but still getting plenty. I made a full-sized lattice pie with today’s pick. Will probably resort to a batch of jam with the next.
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Bob’s Red Mill discontinued making Sparkling Sugar … what do you buy/use?
I have a jar of India Tree bright white sparkling sugar in my pantry (not bought directly from them, but at a local store). King Arthur Baking also has it in larger quantities.
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Maybe take a look at this recipe
Beehive Cake Recipe | Food Network
I’ve made it about 3 times ? over the years and it worked really well.
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I use Sugar In The Raw. It’s sold at my local grocery store.
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And if Aubergine wants a ready source of raw/turbinado sugar in SF, Trader Joe’s has it (and is where I buy it). Unless I want that specific look of white sparkling sugar (usually only on some cookies), turbinado is also what I generally use for sprinkling on crusts and cakes and rolling cookie dough in.
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Smitten Kitchen’s blueberry muffin loaf. Delicious! I used mostly whole fat Greek yogurt, but ran out so used nonfat for the last third. I think I’d use sour cream next time. I added 1 teaspoon of vanilla
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I will 2nd the use of Sugar in the Raw as a decorating sugar. I use it for Claire Saffitz’s “Crunchy Almond Cake”, and I’ve been known to make thicker, Levain-style chocolate chip cookies with 70% or more chocolate, and will roll the dough balls in it before baking for a crunchy, sweet coating.
Also works really nice to roll a log of sugar cookie or shortbread dough, and then cut slices, so you get a crispy, slightly caramelized outer edge.
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Gorgeous! My all-time favorite flavor of sweet soufflé.
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Perfect!
Thank you!
Thank you too @Lectroid
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Needed to bake something pretty quick, and I didn’t want to have to buy sour cream or yogourt ( yet another going away tea at work, this time for our practicum student). remembered this recipe https://smittenkitchen.com/2009/07/blueberry-boy-bait/, which is pretty quick!! Its a very buttery cake ( this is not a complaint). Test square was very good…
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