This was the birthday cake I made for my grandmother a few weeks ago. Like the Japanese style strawberry short cake, this is 2 layers of sponge cake with cream chantilly (whipped cream) as frosting. The crumbs are crushed amaretti cookies.
Amaretti blueberry shortcake
sponge cake:
- 6 eggs
- 3/4 cup sugar
- 1 1/4 cup flour
- 1/4 tsp baking powder
- 1/2 tsp vanilla extract + 1/2 tsp almond extract (or just 1 tsp of amaretto)
cream chantilly (whipped cream):
- 1 1/2 cup whipping cream
- 3 tbsp sugar
- 1 tsp vanilla extract + 1 tsp almond extract (or amaretto)
rest:
- apricot preserve
- 1 pint of fresh blueberries
- parchment paper
Preheat oven to 350. Beat eggs and sugar till very pale yellow and is 3-4 times the original volume using a mixer. Cut parchment paper into circles to fit two 8in round cake pans (fold the paper in halves till you can’t anymore and snip the ends to fit). Oil pan with the parchment thoroughly otherwise it’d be hard to bet the bottom out of the pan. Sift in flour and baking powder, fold with large metal spoon and add the vanilla while folding. When fully incorporated pour into pans and bake for 25mins. Check the other cake post for more images.
Beat cream and sugar till it forms soft peaks, add extracts and beat a little more. Put away till cake is completely cooled.
When cakes are cooled peel off the parchment paper, spread on apricot preserve, cover layer with blueberries then spread the whipped cream over. Put on the next cake layer, and thin coat of preserve. Frost cake with the remaining cream.
Crush about 8 or 9 amaretti cookies in either a food processor or in just a freezer bag with something heavy. To get the crumbs on the cake you will need either a cake stand or a second person holding the plate of cake on an angle over a large baking sheet to catch run off.
Top with any remaining blueberries. If you don’t have amaretti cookies, you can just crush up anything from nilla wafers to ginger snaps or graham crackers.
-Lina
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