Juicy blueberry-almond buffer

Name: Juicy blueberry-almond buffer
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 300 g Blueberries; 150 g crushed almonds; 100 g Butter or margarine; 250 g Sugar; 1 Bottle of butter-vanilla flavor; 1 pinch Salt; 4 Eggs (size M); 375 g Flour; 1 package Baking Powder; 5 TABLESPOONS Milk; 50 g flaked almonds; 50 g chopped almonds; 3 TABLESPOONS Apricot Jam; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

300 g Blueberries
150 g crushed almonds
100 g Butter or margarine
250 g Sugar
1 Bottle of butter-vanilla flavor
1 pinch Salt
4 Eggs (size M)
375 g Flour
1 package Baking Powder
5 TABLESPOONS Milk
50 g flaked almonds
50 g chopped almonds
3 TABLESPOONS Apricot Jam
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Select the berries, rinse cold and toss in 100 g ground almonds. Beat fat and sugar until frothy. Season with butter-vanilla aroma and salt. Stir in eggs one at a time. Mix flour and baking powder.
2
Alternately stir in the milk as well. Carefully fold in the berries. Pour into a greased ring cake tin (approx. 2 litres) sprinkled with the remaining ground almonds. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 70 minutes. Then let it cool down a little, turn out of the mould and let it cool down completely. In the meantime, roast the flaked and chopped almonds in a dry pan until golden brown. Warm up the jam. Spread the cake all around and sprinkle with prepared almonds. Press down lightly.
3
In the meantime, roast the flaked and chopped almonds in a dry pan until golden brown. Warm up the jam. Spread the cake all around and sprinkle with prepared almonds. Press down lightly. Serve dusted with icing sugar. Results in about 16 pieces