- 175g/6oz plain flour
- 55g/2oz caster sugar
- 115g/4oz unsalted butter, diced
- 8 free-range eggs
- 250g/9oz caster sugar
- 4 tbsp warm water
- 250g/9oz plain flour, sifted
- 115g/4oz ground almonds
- 4 free-range eggs, separated, plus 2 free-range egg yolks
- 85g/3oz caster sugar
- 280g/10oz good quality plain chocolate, melted
- 300ml/½ pint double cream, whisked until stiff peaks form when the whisk is removed
- 300ml/½ pint double cream
- almond liqueur
- 225g/8oz hard amaretti biscuits, crumbled
- crystallised violets
- Preheat the oven to 170C/325F/Gas 3. Grease and flour three 23cm/9in cake tins.
- For the shortbread base, sift the flour into a bowl, add the sugar and rub in the butter. Press the mixture into the base of one of the cake tins and bake in the oven for 25-30 minutes or until golden-brown.
- For the sponge, increase the oven to 190C/375F/Gas 5. Whisk together the eggs and sugar until pale and fluffy then add the warm water. Mix together the flour and ground almonds in a separate bowl then fold into the egg mixture, one third at a time, with a large metal spoon.
- Divide the mixture between the two remaining cake tins and bake for 12-15 minutes or until golden-brown but still slightly springy in the middle. Turn the cakes onto a wire rack to cool.
- For the mousse, whisk the six egg yolks with the caster sugar until pale and fluffy. (Reserve one tablespoon of the caster sugar.)
- Whisk the four egg whites in a clean bowl then fold in the remaining caster sugar.
- Fold the melted chocolate into the egg yolk mixture, then fold in the cream, and finally the egg whites. Place the mixture in the fridge to chill.
- Whisk the cream in a bowl until stiff peaks form when the whisk is removed. Add almond liqueur, to taste.
- To assemble the cake, remove the shortbread base from the tin and place on a serving plate. Cut the sponge cakes in half horizontally and sprinkle them with a little almond liqueur. Pipe or spread a little of the mousse onto the shortbread, add a layer of sponge, spread over some mousse and scatter over a quarter of the crushed amaretti biscuits. Repeat these layers of sponge, mousse and amaretti then decorate the cake with swirls of the whipped cream. Top each swirl with a crystallised violet.