Almond Layer Cake

Challenge numero uno

Ok, let’s be clear. Those who know me will probably expect a Middle-Eastern dessert as my first challenge. I must admit, I actually thought of sharing and beginning with a recipe that I already know …but then what a way to start… where would the challenge be, huh?

Other side note - I am not using a professional camera, just m-iphone and instagram (so my apologies for the not so perfect photos and display on the page...will enhance as we move forward) :-)

Right…so I never made a layer cake – nice little first challenge I think - therefore layer cake it is. Since it is hot outside, I’d like to go with something light (relatively speaking of course, meaning no chocolate, no fudge, no heavy cream...) and because hubby loves white cakes, and I love anything with almonds, I decided to try this simple (simple…allegedly) Almond Layer Cake with Vanilla Frosting. Yum!

This recipe comes from my Coup de Pouce dessert book. Their best desserts and cookie recipes cookbook ever published (so they say). It’s in French but I will translate, of course. I like this book because all is clear, well explained, good tips and tricks…and so far, all that I have tried from it came out pretty good.

Alrighty, enough talking, let’s start baking!

What you’ll need for the cake:

·  ¾ cup (180ml) unsalted butter, softened

·         2 cups (500ml) sugar

·         4 eggs

·         3 cups (750ml) flour

·         1 tbsp. (15ml) baking powder

·         ¾ tsp. (4ml) salt

· 1 cup (250ml) milk, room temperature

·         2 tsp. (10ml) almond extract

For the frosting:

·         2 egg whites

·         1 ½ cup (375ml) sugar

·         ½ cup (125ml) water

·         1 tbsp. (15ml) corn syrup (white)

·         Pinch salt

·         1 tsp. vanilla (5 ml)

Step #1 – Prepare the cakes

1.1 Grease and flour the side walls of 2 round 9’ cake pans. Then line the bottom of the pans with parchment paper. Set aside.

1.2  In a large bowl, using electric mixer, cream the butter and sugar until the mixture is light and fluffy. I kept beating, high-speed, for about 10 minutes (they say that’s usually what it takes for ultimate results). Then add eggs, one by one, making sure you beat well between each addition.

1.3 In second bowl, combine flour, baking powder and salt. In a measuring cup, mix the milk and the almond extract.

1.4 Combine the dry ingredients to the butter mixture 1/3 at a time, alternating with the milk/almond mixture twice. Mix until smooth and homogeneous.

1.5 Pour batter evenly into prepared pans.

Step #2 – Bake

2.1 Bake the cakes in preheat oven at 350°F (180°C) for about 35 minutes. Tip - you can apply a light pressure with your finger on cake; if it takes back its shape, it’s ready!

2.2 Place the pans on wire rack and cool for about 15 minutes.

2.3 Remove from pan and place on rack. Carefully remove parchment paper, turn cakes over and let cool completely.

Step #3 – Frosting

In thick saucepan, combine and mix egg whites, sugar, water, corn syrup, and salt. Over very low heat, beat using electric hand mixer (make sure those whips are clean) for about 7 minutes (note that it took me about 12 minutes to get perfect texture…that is until I got soft peaks). Remove from heat. Add vanilla and beat for about another minute.

Step #4 – Assemble the cake

First, make sure cakes are completely cool, then cut and level the cakes to remove the hard dome-shaped crust. (Don’t worry, all the extra will not go to waste – so good to eat the bits and pieces on their own). Remove all crumbs.

Using a sharp serrated knife, carefully cut the cakes in half, horizontally. 

(Note that it is best the knife is longer than the cake)

Place one slice on serving plate, the cut side of the layer facing the top (so no crumbs are visible). You can also place parchment paper under or on the sides to keep your serving plate clean while you frost. With metal spatula, place about ¾ cup of frosting on cake. (So, recipe says ¾ cup but I think you can be more generous, to make sure there is enough frosting in between each layer. Mine looked a little skinny). Repeat on each later. Cover the last layer and all sides of the cake with the frosting. Place in refrigerator for about 30 minutes.

After cutting the first piece, I decided to go a step further and cover the whole cake with almonds…it looked prettier.

That’s pretty much it! Remember, it always seems harder than it actually is. So go ahead, try it out, it’s actually not that difficult :)

Hubby loved it – hope you enjoy it too! Bon appétit ;)