Almond Berry Cakes Recipe
Ingredients
| Blueberries | 3 Cup (16 tbs) | |
| 1 cup plus 1 tablespoon sugar, divided | ||
| Lemon juice | 1 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| Water | 1 Tablespoon | |
| Amaretto | 2 Tablespoon | |
| All purpose flour | 4 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Toasted almonds | 1/3 Cup (16 tbs) | |
| Butter | 1/2 Cup (16 tbs) | |
| Egg | 1 | |
| Half and Half | 1 Cup (16 tbs) | |
| Almond extract | 1/8 Teaspoon | |
| Whipping cream | 1 Cup (16 tbs) | |
| Powdered sugar | 1/2 Cup (16 tbs), sifted | |
| Toasted sliced almonds | 1/4 Cup (16 tbs) | |
Directions
Combine blueberries, 3/4 cup sugar, and lemon juice; cook 5 minutes.
Transfer berries to a bowl using a slotted spoon.
Combine cornstarch and water; add to blueberry liquid, and bring to a boil.
Boil 1 minute; stir in blueberries and amaretto.
Chill.
Combine 1/4 cup sugar, flour, and next 3 ingredients.
Cut in butter with a pastry blender.
Combine egg, half-and-half, and extract; reserve 1 tablespoon.
Add remaining half-and-half mixture to flour mixture, stirring until dry ingredients are moistened.
Turn out onto a floured surface; knead 6 times.
Roll to 1/2-inch thickness.
Cut 8 shortcakes with a 4 inch heart-shaped cutter; place on a greased baking sheet.
Brush with half-and-half mixture; sprinkle with 1 tablespoon sugar.
Bake at 425° for 14 minutes.
Let cool.
Beat whipping cream until foamy; add powdered sugar, beating until soft peaks form.
Slice each cake in half horizontally.
Spoon blueberry sauce over bottom halves; spoon half of whipped cream over berries.
Place top half on each.
Top with remaining whipped cream; sprinkle with almonds.
Transfer berries to a bowl using a slotted spoon.
Combine cornstarch and water; add to blueberry liquid, and bring to a boil.
Boil 1 minute; stir in blueberries and amaretto.
Chill.
Combine 1/4 cup sugar, flour, and next 3 ingredients.
Cut in butter with a pastry blender.
Combine egg, half-and-half, and extract; reserve 1 tablespoon.
Add remaining half-and-half mixture to flour mixture, stirring until dry ingredients are moistened.
Turn out onto a floured surface; knead 6 times.
Roll to 1/2-inch thickness.
Cut 8 shortcakes with a 4 inch heart-shaped cutter; place on a greased baking sheet.
Brush with half-and-half mixture; sprinkle with 1 tablespoon sugar.
Bake at 425° for 14 minutes.
Let cool.
Beat whipping cream until foamy; add powdered sugar, beating until soft peaks form.
Slice each cake in half horizontally.
Spoon blueberry sauce over bottom halves; spoon half of whipped cream over berries.
Place top half on each.
Top with remaining whipped cream; sprinkle with almonds.
Chef
