Toasted Almond Cake with Buttercream Recipe

Cake:

1. Adjust 2 oven racks to divide oven into thirds. Preheat oven to 350 degrees F. Grease 3 9×2-inch round cake pans. Line bottoms with parchment paper; grease paper and dust pans with flour, tapping out excess.

2. Spread almond flour on a rimmed baking sheet and bake for 8 to 10 minutes until toasted, stirring once. Let cool.

3. In a large bowl, whisk together almond flour, all-purpose flour, salt, baking powder, and baking soda; set aside. Combine sugar and almond paste in a food processor and blend until almond paste is finely ground, with the texture of fine sand.

4. In a stand mixer with paddle attachment, combine almond paste mixture and butter. Beat on medium speed for about 2 minutes until light and fluffy, scraping bowl occasionally.

5. Beat in eggs, one at a time, until well blended. With mixer on low speed, beat in milk, Amaretto, lemon zest, and vanilla until well blended.

6. Beat in flour mixture, scraping bowl. Beat on medium speed for about 30 seconds until well blended.

7. Divide batter among prepared pans and spread evenly. Stagger pans on 2 racks in oven so pans are not directly above one another.

8. Bake 30 to 40 minutes, rotating pans halfway through, or until a toothpick inserted in center of cakes comes out clean. Let cool in pans for 10 minutes.

9. Run a knife around sides of pans and turn cakes out onto wire racks. Remove parchment paper and flip again; cool completely.

Mascarpone and Amarena Cherry Filling:

1. In a stand mixer with whisk attachment, combine mascarpone, heavy cream, sugar, vanilla bean seeds, and 1 tablespoon kirsch or grappa.

2. With mixer on low speed at first and increasing to medium, beat just until firm peaks form; do not overbeat. Fold in cherries. Refrigerate for 30 minutes. In a bowl, stir together cherry jam and remaining kirsch or grappa.

Buttercream Icing:

1. Combine sugar and ½ cup of water in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar.

2. Boil without stirring for about 5 minutes until syrup reaches 240 degrees F on a digital thermometer.

3. Meanwhile, in a stand mixer with whisk attachment, beat egg whites on medium-high speed until soft peaks form.

4. With mixer on medium speed, gradually pour in hot syrup in a thin stream; avoid pouring syrup on whisk. Increase speed to medium-high and beat for about 8 minutes until stiff peaks form and mixture is cool.

5. Reduce speed to medium and add butter 1 tablespoon at a time, beating after each addition. Once all butter is added, beat on high speed for about 1 minute until buttercream is smooth and fluffy. Beat in vanilla.

To Assemble:

1. Spread 1 side of 2 of the cake layers with jam and let stand 10 minutes, so cakes absorb some of jam. Place 1 cake layer, jam-side up on cake stand or plate. Spread with half of mascarpone filling.

2. Top with second cake layer, jam-side up. Spread with remaining filling. Top with third cake layer, top-side up. Frost cake with about 1 cup buttercream to crumb coat cake; refrigerate for 1 hour.

3. Frost cake with remaining buttercream.

4. Serve immediately or refrigerate; if refrigerated, let stand at room temperature 1 hour before serving. Enjoy!