Corn Layer Cake with Macerated Blackberries, Corn Pastry Cream, and Honey Miso Buttercream

Ingredients

• 0.5 cup whole milk (For the cake)
• 412 g yellow corn kernels (For the cake; kernels stripped from the cobs)
• 330 g all-purpose flour (For the cake)
• 30 g cornmeal (For the cake)
• 4 tsp baking powder (For the cake)
• 6 large eggs (Room temperature; for the cake)
• 450 g granulated sugar (For the cake)
• 173 g unsalted butter (For the cake; brown before using)
• 4.5 tsp vanilla bean paste or extract (For the cake)
• 4.5 tsp vegetable oil (For the cake)
• 0.75 cup whole milk (For the pastry cream)
• 275 g yellow corn kernels (For the pastry cream; kernels stripped from the cobs and cobs discarded)
• 1 tsp vanilla bean paste or extract (For the pastry cream)
• 4 egg yolks (For the pastry cream)
• 0.5 cup granulated sugar (For the pastry cream)
• 2 tbsp all-purpose flour (For the pastry cream)
• 2 tbsp cornstarch (For the pastry cream)
• 1 pint blackberries (For macerating; approximately 340 g)
• 0.25 tsp black pepper (For the blackberries)
• 0.25 tsp fresh lemon zest (For the blackberries)
• 0.5 vanilla bean (Scraped; use the seeds for the blackberries)
• 5 egg whites (Room temperature; for the buttercream)
• 452 g unsalted butter (Room temperature; for the buttercream)
• 300 g granulated sugar (For the buttercream)
• 1 tbsp vanilla extract (For the buttercream)
• 1 tbsp white miso paste (For the buttercream)
• 3 tbsp honey (For the buttercream)
• fresh or roasted corn kernels (Optional garnish, as needed)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment. The source calls this a 10-inch cake but specifies three 8-inch pans.

2. 2

   Brown the 173 g unsalted butter in a saucepan over medium heat, swirling occasionally, until the milk solids turn golden brown and smell nutty. Set it aside to cool slightly while preparing the batter.

3. 3

   Blend the milk and cake corn kernels in a blender until mostly smooth, leaving a little texture. Set the corn mixture aside.

4. 4

   In a bowl, whisk together the all-purpose flour, cornmeal, and baking powder.

5. 5

   In the bowl of a stand mixer, beat the room-temperature eggs and cake sugar on medium-high speed for about 3–5 minutes, until pale, thick, and aerated.

6. 6

   With the mixer running, slowly stream in the browned butter, then add the cake vanilla and vegetable oil. Mix until evenly combined.

7. 7

   Add the blended corn mixture to the egg mixture and mix until incorporated.

8. 8

   Fold in the dry ingredients just until no visible streaks of flour remain. Do not overmix, or the cake may lose its fluffy texture.

9. 9

   Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, until the tops are set and a toothpick inserted in the centers comes out clean.

10. 10

    Cool the cake layers completely in the pans or on racks before assembling.

11. 11

    For the pastry cream, blend the milk and pastry-cream corn kernels until smooth.

12. 12

    Pour the corn milk into a saucepan, add the pastry-cream vanilla, and heat until steaming; do not let it boil vigorously.

13. 13

    In a separate bowl, whisk the egg yolks, pastry-cream sugar, flour, and cornstarch until pale and smooth.

14. 14

    Temper the yolk mixture by gradually whisking in the hot corn milk. Return the combined mixture to the saucepan.

15. 15

    Cook over medium heat, whisking constantly, until the pastry cream becomes thick and glossy.

16. 16

    Transfer the pastry cream to a bowl. Press plastic wrap directly against its surface to prevent a skin from forming, then chill completely.

17. 17

    For the blackberries, place the berries in a medium bowl. Add the lemon zest, black pepper, and scraped vanilla seeds.

18. 18

    Gently toss the berries with the seasonings and let them stand at room temperature for 20–30 minutes, until they soften slightly and release juices.

19. 19

    For the buttercream, combine the egg whites and buttercream sugar in a heatproof bowl. Set the bowl over a pot of gently simmering water, ensuring the bottom does not touch the water.

20. 20

    Whisk constantly until the sugar dissolves and the mixture reaches 160°F (70°C).

21. 21

    Transfer the heated egg-white mixture to a stand mixer and whip on high speed until stiff peaks form and the mixer bowl feels cool to the touch.

22. 22

    Add the room-temperature butter 1 tablespoon at a time, mixing after each addition until smooth and creamy before adding more.

23. 23

    Beat in the buttercream vanilla, white miso, and honey. Taste and adjust the flavor if needed.

24. 24

    Place the first cake layer on a serving board or cake stand. Pipe or spread an even layer of chilled corn pastry cream over the surface.

25. 25

    Place the second cake layer on top and spread another even layer of pastry cream over it.

26. 26

    Add the final cake layer. Apply a thin crumb coat of honey-miso buttercream around the top and sides of the cake, then chill for 10–15 minutes to set.

27. 27

    Frost the cake fully with the remaining buttercream, smoothing the sides and top.

28. 28

    Spoon the macerated blackberries over the top, allowing a few juices to drip naturally down the cake. Scatter with fresh or roasted corn kernels, if using.

29. 29

    Chill the assembled cake for about 20 minutes before slicing and serving.

Notes

The source says the cake makes a 10-inch cake but instructs the baker to use three 8-inch cake pans; follow the pan dimensions that match the stated method. The cake, pastry cream, and buttercream must be fully cooled as directed before assembly. Store refrigerated and allow the cake to sit briefly at room temperature before serving for the best buttercream texture.

Nutrition per serving

• dessert
• layer cake
• baked
• summer
• vegetarian
• brown butter
• corn
• blackberries