Delice aux Myrtille (Cake with Blueberry buttercream)

This cake is for the fruit and butter lover the tangy from the blueberry and richness from the butter and almond from biscuit d’amandes are getting along very well with each other, plus it’s not complicate to make. The original recipe is from ベーシックは美味しい―オーボンヴュータン河田勝彦の菓子by 河田 勝彦 (Basic delicious cake (and pastry) from AU BON VIEUX TEMPS by Katsuhiko Kawada) But I didn’t have raspberry at hand so I make some change, and the result is still great (I feel a little excited when making it). Due to the fact that this cake use cornstarch instead of wheat flour so, it’s gluten free. This Biscuit d’amandes is easy to make than the one in Gâteau Moka – Patiserie Style Coffee Buttercream Cake , and the blueberry buttercream is easy too, (because all you have to do is mix all the ingredient together). I suggest you make the color almond (it takes a little time to make), not only for decorating but the crunchiness from it can give the cake a good contrast.

Adaptation from: ベーシックは美味しい―オーボンヴュータン河田勝彦の菓子by 河田 勝彦

Delice aux Myrtille (Cake with Blueberry buttercream)

Makes 11X3.5 inches (3 layers cake)

Biscuit d’amandes
200 g		Almond powder
200 g		Sugar
24 g		Egg white
A	2	Whole egg
	2	Egg yolk
42 g		Corn starch
150 g		Unsalted butter (melted and cooled)
Meringue	60 g	Egg white
	12 g	Sugar

Preparation:

Pan size: 12 X 12 inches pan lined with baking paper

Oven temperature: 180 °C

Sift the corn starch.

1. Mix almond powder and sugar in a large bowl, pour the egg white in the bowl and mix to form a paste.
2. Pour the (A) into the almond mixture and mix until combine.

3. Make the meringue by beating the egg white and sugar together until stiff peak form.
4. Pour the melted butter into the batter, and fold to combine.
5. Put the corn starch in the almond mixture fold to combine.
6. Fold the meringue into almond mixture in 2 additions; be careful not to knock off the air.
7. Pour the batter into prepared pan, and put into the oven
8. Bake for 25-30 minutes or until golden.

Blueberry Buttercream

200 g	Unsalted butter
80 g	Sugar
200 g	Blueberry puree (make by processing the blueberry in the food processor or blender)

1. Beat the butter and sugar until creamy and light in color; add the Blueberry puree and mix to combine.

*If using commercial puree, you can reduce the sugar to 60 g.

Colored almond

12	Almond (without skin)
	Water (just enough to mix the almond and color)
	Red color

Preheat the oven to 180°C

Chop the almond into small pieces.

Mix the almond with color and water, and roast in the oven for 5-7 minutes or until dry.

Assemble

1. Cut Biscuit d’amandes into 3 pieces (about 11 X 3.5 inches).
2. Spread the blueberry buttercream between cake layers and over top and sides.
3. Decorate with colored almond and sprinkle with icing sugar.