Amandina cake with blueberries

Ingredients

For the cake

• 6 eggs
• 6 tablespoons sugar
• 7 tablespoons flour
• 1 sachet baking powder (10 g)
• 0.5 g salt
• 2 tablespoons dark cocoa
• 4 tablespoons oil
• 4 tablespoons water

For the syrup

• 400 ml water
• 5 tablespoons sugar
• 2 sachets cappuccino
• 1 teaspoon rum essence

For the cream

• 450 g butter
• 250 g sugar
• 4 egg yolks
• 5 tablespoons dark cocoa
• 1 teaspoon rum essence

For decorating

• 250 g blueberries
• 30 g chocolate shavings

Preparation

1. Preheat the oven to 180°C and line a 22 cm cake pan. Separate the egg whites from the yolks. Beat the egg whites with the salt, then gradually add the sugar and beat until it dissolves. Whisk the yolks with the oil and water, then fold them into the egg whites. 2. Sift the flour, cocoa and baking powder over the mixture and gently fold them in, working from the bottom up. Pour the batter into the pan and level it. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Leave the cake to cool for 60 minutes. 3. Simmer the water, sugar and cappuccino sachets over low heat for 4-5 minutes, until the sugar dissolves. Take off the heat and add the rum essence. 4. Beat the butter and sugar until fluffy. Beat the yolks with a fork over a water bath for 3-4 minutes, until slightly thickened. Leave them to cool, then add them to the butter. 5. Add the cocoa and rum essence to the cream. Mix gently, then beat until smooth and fluffy. 6. Cut the cooled cake into three layers. Place the first layer on a serving plate and soak it with a third of the syrup. Spread 3-4 tablespoons of cream over it and scatter on some of the blueberries, pressing them down gently. Place the second layer on top, soak it with another third of the syrup, then add 3-4 tablespoons of cream and some blueberries. Add the last layer and soak it with the remaining syrup. 7. Cover the cake with the remaining cream and decorate with blueberries and chocolate shavings. Refrigerate for 2 hours.