| cake |
In a springform caketin, assemble the cake: slice the almond cake in half, put jam and buttercream in the middle, top with the other half of the cake (the one that has the almond slivers on top), spread with more buttercream. Chill. Pour on a layer of semi-set jelly, and let it set a little more. Decorate with blackberries. Pour on the rest of the jelly. Leave in the fridge, and take out an hour before serving. |
| 1 tablespoon butter, very soft |
line a cake tin, then smear with butter, then sprinkle with almonds and sugar |
Pour batter into cake tin. Bake in moderate oven to 95°C, about 30 miuntes, until deep golden. Leave to cool, then invert onto a wire rack and leave it to cool completely. |
| 1/3 cup almond slivers |
| 2 tablespoons sugar |
| 120g ground almonds |
mix |
fold together |
| 43g flour |
| 1/4 teaspoon baking powder |
| 120g castor sugar |
|
beat until light and fluffy |
| 113g butter |
| 1/2 teaspoon almond essence |
|
|
beat in |
| 3 eggs |
|
yolks |
| whites |
beat until soft peaks form |
| 1/4 teaspoon salt |
|
| buttercream |
Refrigerate buttercream until it sets solid. Just before spreading, beat it again to loosen it up. |
| 3 egg yolks |
|
|
Beat the egg yolks, then beat the sugar syrup in in a thin stream. Place mixing bowl on a bowl of iced water, and keep beating until light coloured and thick |
| 68g sugar |
heat to 113°C, swirling gently but without stirring |
| 2 tablespoons water |
| 136g butter |
sieve together, then beat until fluffy |
|
Beat in butter mixture, and keep beating until light and fluffy |
| 100g ricotta, drained |
| filling and topping |
| handful blackberries |
heat together gently until the mixture begins to bubble |
| 3 tablespoons elderflower jam |
| 1 cup blackberries |
Heat gently until just getting soft, then pulverize in a blender, then sieve and discard the seeds |
|
Heat together over a gentle heat until gelatine has dissolved |
Refrigerate until viscous but still pourable, about 2 hours |
| 1/2 cup water |
| 3 sheets gelatine |
|
Soak in a bowl of cold water for 5 minutes |
| 1 1/2 cups blackberries |
rinse and leave to dry, then sort by size |