Blueberry and Macaroon Gateau

This is a blueberry buttercream cake suitable for dessert or afternoon tea.

Ingredients make 14 slices

1 round vanilla sponge 28 cm (800g)

Macaroons

120 ml Sherry

1200 g Blueberry buttercream

Toasted sliced almonds

Method

Slice the sponge in three layers and drizzle with sherry. Place the bottom sponge layer on a cake tray and spread a layer of chocolate buttercream. Place the second sponge layer and spread another layer of buttercream.  Place the last sponge layer on top and cover the whole cake in chocolate buttercream. Allow cooling in the fridge before decorating. Cover the cake side with toasted sliced almonds. Divide and cut the cake into 14 pieces and decorate each slice with buttercream rosettes. Place a macaroon on each rosette.

Note: Try making this cake with blueberry mousse instead of buttercream.