Extremely Berry Custard Cake | Gluten Free

Mind-blowing Almond Cake Recipe! This Cake based on berry custard. Yes! Custard with berries instead of milk. Cool, yeah? And we will cover it with berry ganache, will be absolutely berry with a subtle creamy taste 😍

Prep Time: 30 minutes
Bake Time: 10 minutes
Chill time: overnight 🛌
Serving: 8 portions (8 inch cake pan)

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✨Ingredients✨

For the Almond Chocolate Cake
1 medium egg
25 g sugar
60 g almond flour
10 g cocoa powder
1/2 tsp baking powder

For the Custard Berry Cream
600 g berries mix (fresh or frozen)
100 g heavy cream 30-33% of fat (OR more berry purée)
120 g of sugar
6 egg yolks (size M, equivalent to 100-120 g total weight)
50 g cornstarch
100 g butter

For the Berry Ganache
50 g berries purée
100 g white chocolate
15 g butter, soft

👩‍🍳Instructions:

For the Almond Chocolate Cake:
🔥Preheat the oven to 160 C (320 F). MODE: Upper and Lower heat.
✅Line a bottom of an 8-inch round springform pan (at least 3” tall) with parchment
✅Beat together egg, sugar just to combine.
✅Add almond flour, cocoa powder and baking powder. Mix to combine.
✅Transfer the mixture into the pan. Spread evenly.
🔥Bake 10-12 minutes until the center is completely set.
✅Remove from the oven. Set aside.

For the Custard Berry Cream:
✅Add berries and 1/3 cup of orange juice or water into the saucepan. Bring to a boil and simmer 5 minutes until the berries are soft.
✅Beat with a blender.
✅Strain through a sieve to get rid of any seeds and big pieces.
✅Pour berry’s purée (400 g) into the saucepan. Add heavy cream (it’s curdled but don’t panic!) and heat over medium heat until mixture begins to a boil, but don’t boil!
✅In a bowl whisk together sugar, corn starch, egg yolks.
✅Pour gently hot berries-cream mixture into the bowl with egg mixture, whisking constantly. Return the mixture to the saucepan.
✅Cook over medium heat until mixture comes thick and begins to bubble. Whisk constantly.
✅Remove from heat. Add butter and whisk to combine.
✅Pour the cream into the pan over the cakes top.
✅Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming.
✅Cool to room temperature, then refrigerate overnight until the cream is completely set.

For the Berry Ganache:
✅Melt chocolate using a water bath.
✅Add 50 g berry purée and soft butter. Mix well.
✅Allow to cool to room temperature.

🫗Pour over the cold cake. Refrigerate until solidify.
🍰Cut the cake with hot and dry knife 😉



❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!


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