Blueberry Eggnog Cake - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400\u00b0F. Beat the egg whites until stiff while slowly adding 3/4 cup sugar. Stir in the egg yolks one by one then fold in the flour, baking powder and melted butter.
Transfer the mix to a lined 10 inch cake pan. Sprinkle with half of the blueberries and bake in the oven for 25-30 minutes then allow to cool, in the pan, on a wire rack.
When cooled, remove from pan and cut, horizontally, into 3 slices. Mix the custard powder, 1/4 cup sugar, 1/2 cup milk and 1 cup eggnog until smooth. Bring remaining milk to a boil, pour in the custard mix and stir over a low heat until thick and smooth. Allow to cool.
Layer the cake with the custard mix in between layers of cake, sprinkling remaining blueberries on top of the first layer of custard, then refrigerate for 2 hours.
Whip the cream and transfer 5 tbsp to an icing bag. Spread the rest evenly over all sides of the cake. Decorate the cake using the icing bag. Spread 4 tbsp eggnog on top and refrigerate for 15 minutes before serving.