Description
A luxurious almond sponge cake layered with rich blueberry buttercream and topped with candied almonds. This elegant pâtisserie-style dessert is perfect for special occasions or a refined afternoon treat.
Ingredients
Scale
- For the Almond Cake (Biscuit d’amandes):
- 200g almond powder
- 200g sugar
- 24g egg white
- 2 whole eggs
- 2 egg yolks
- 42g cornstarch
- 150g unsalted butter (melted and cooled)
- 60g egg white (for meringue)
- 12g sugar (for meringue)
- For the Blueberry Buttercream:
- 200g unsalted butter (softened)
- 200g blueberry purée
- 80g sugar
- For Decoration:
- 12 almonds, chopped
- Red food coloring
- Water (enough to mix with almonds)
- Icing sugar (to dust)
Instructions
- Preheat the Oven: Preheat oven to 180°C (356°F). Line a 12×12 inch (30×30 cm) baking pan with parchment paper.
- Make the Cake Batter:
- In a bowl, mix almond powder and sugar.
- Add 24g egg white and mix to form a paste.
- Add 2 whole eggs and 2 yolks, mix until combined.
- Sift in cornstarch and gently fold into the mixture.
- Stir in melted and cooled butter.
- Prepare the Meringue:
- In a separate bowl, beat 60g egg white with 12g sugar until stiff peaks form.
- Fold the meringue gently into the almond mixture in two additions.
- Bake the Cake: Pour the batter into the pan and spread evenly. Bake for 25–30 minutes until golden and set. Let it cool fully, then cut into 3 equal rectangular layers.
- Make the Blueberry Buttercream: Beat the softened butter with sugar until light and fluffy. Add the blueberry purée and beat until smooth and well combined.
- Prepare the Colored Almonds: Mix chopped almonds with a few drops of red food coloring and a little water. Roast in the oven at 180°C for 5–7 minutes until dry and slightly toasted.
- Assemble the Cake:
- Place the first cake layer on a plate and spread with buttercream.
- Repeat with remaining layers.
- Cover the entire cake with a thin layer of buttercream (crumb coat), then chill briefly.
- Apply a final layer of buttercream on top and sides.
- Decorate: Garnish with the red-colored almonds and a dusting of icing sugar. Serve chilled or at room temperature.
Notes
Ensure the blueberry purée is thick (not watery) for stable buttercream. You can substitute raspberry purée for a variation in flavor. Store the cake in the fridge for up to 3 days.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 27g
- Sodium: 60mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 130mg