Blueberry-Amarettini cake with ice cream

Name: Blueberry-Amarettini cake with ice cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 7-10 Tbsp some + 100 g soft butter; 7-10 Tbsp slightly + 100 g flour; 2 coated Tsp Baking Powder; 150 g + 150 g Amarettini; 3 Eggs (Gr. M); 100 g Sugar; 100 g flaked almonds; 300 g Frozen blueberries

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

7-10 Tbsp some + 100 g soft butter
7-10 Tbsp slightly + 100 g flour
2 coated Tsp Baking Powder
150 g + 150 g Amarettini
3 Eggs (Gr. M)
100 g Sugar
100 g flaked almonds
300 g Frozen blueberries

Directions

1
Grease a springform pan (26 cm Ø) and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Mix 100 g flour and baking powder. Coarsely crush 150 g Amarettini with the ball of your hand.
2
Cream 100 g butter, eggs and sugar with the whisks of the mixer. Briefly stir in the flour mixture until a smooth dough is formed. Fold in crumbled amarettini and flaked almonds.
3
Put the dough into the mould. Add the frozen blueberries. Bake in a hot oven for about 50 minutes. About 10 minutes before the end of the baking time, sprinkle the remaining Amarettini on top. Serve with vanilla ice cream.