Blueberry Eggnog Cake

• 6 medium eggs, separated
• 175 g caster sugar + 4 tbsp
• 200 g plain flour
• 300 tsp baking powder
• 75 g butter, melted
• 200 g frozen blueberries
• 2 packets instant custard
• 800 ml semi-skimmed milk
• 250 ml eggnog + 4 tbsp
• 350 g whipping cream

1. Preheat oven to 400u0b0F. Beat the egg whites until stiff while slowly adding 3/4 cup of sugar. Stir in the egg yolks one by one then fold in the flour, baking powder and melted butter.
2. Transfer half of the batter to a lined 10 inch cake pan. Sprinkle with half the blueberries and top with the remaining batter and blueberries. Bake in the oven for 40-45 minutes then allow to cool, in the pan, on a wire rack.
3. When cooled, remove from the pan and cut, horizontally, into 3 slices, between the blueberry layers. Mix the instant pudding powder, 4 tbsp sugar, 1/3 cup of milk and 1 cup of eggnog until smooth. Bring 3 cups of milk to a boil, pour in the pudding mix and stir over a low heat until thick and smooth. Allow to cool.
4. Spread the cake with the pudding mix in-between the layers and refrigerate for 2 hours.
5. Whip the cream and transfer 5 tbsp to a piping bag. Spread the remaining cream evenly over all sides of the cake. Decorate the cake using the piping bag. Spread 4 tbsp eggnog on top and refrigerate for 30 minutes before serving.

eggs, caster sugar , flour, baking powder, butter, frozen blueberries, packets instant custard, milk, eggnog , whipping cream

Taken from recipes-plus.com/api/v2.0/recipes/18558 (may not work)