Description
Layer cake with custard, raspberry jam and amaretti biscuits, topped with whipped cream.
Ingredients
- FOR THE CAKES:
- 3 Eggs
- 170 grams Sugar, Plus Extra For Sprinkling
- 3 Tablespoons Potato Flour
- 1 Tablespoon All-purpose Flour
- ½ teaspoons Baking Powder
- FOR THE ASSEMBLY:
- 2 cups Amaretti Biscuits
- 500 milliliters Prepared Vanilla Custard/Pudding
- 100 milliliters Raspberry Jam
- 250 milliliters Cool Whip Or Whipped Cream
Preparation
Heat the oven to 350 F and butter two 9″ round baking tins.
In a large bowl whisk eggs and sugar until white and fluffy.
Mix potato flour, all purpose flour and baking powder in a smaller bowl then add it into the egg and sugar mixture. Beat vigorously until light and fluffy with air bubbles showing. Pour evenly into the baking trays and bake for about 14 minutes.
While the cake is in the oven prepare a piece of parchment paper sprinkled with a bit of sugar. When the cakes are done they need to be removed from the baking tray immediately. So remove them from the oven and invert them out of the pans onto the sugar drizzled paper.
To assemble the cake set the first cake layer on your cake platter. Cover it with the biscuits, add the custard over the top and then add dollops of raspberry jam. Put the second cake on top and top it off with whipped cream.
