Some HTML is OK: link, strong, em. The batter should look creamy and thick, registering between 65 and 68°F (18 and 20°C) on a digital thermometer. Place one layer on a heavy cast iron turntable. The almond intensity of this cake can easily be customized by adjusting the amount of almond extract to taste, so feel free to use more or less as you desire. This easy pie dough recipe doesn't require special equipment or training. Have you cooked this recipe? How about a whole cake's worth. If you'd like to make a single layer cake, cut all ingredient amounts in half. Add a rating: Comments can take a minute to appear—please be patient! Almond flour: Almond flour is very fine in texture and should be skinless, without flecks of brown. I like to add a … Lightly grease three 8-inch anodized aluminum cake pans and line with parchment (explanation and tutorial here). Beat in the almond flour one cup at a time, and continue beating until the batter is … All products linked here have been independently selected by our editors. All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd. Read more: BraveTart's Almond Cake: Fluffy as a Butter Cake, Nutty Like a Torte. 11 1/4 ounces all-purpose flour (about 2 1/2 cups, spooned; 320g), 6 ounces almond flour, see note (about 1 3/4 cup; 170g), 2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight, 8 ounces unsalted butter (16 tablespoons; 225g), soft but cool, about 60°F (16°C), 3 large eggs, brought to about 65°F (18°C), 1/2 ounce vanilla extract (about 1 tablespoon; 15g), 1/2 ounce pure almond extract (about 1 tablespoon; 15g), more or less to taste, 1/4 ounce rose water, optional (about 1 1/2 teaspoons; 7g), 15 ounces whole milk (about 2 cups minus 2 tablespoons; 425g), brought to about 65°F (18°C). For the Crumb Coat: Level cakes with a serrated knife (full directions here) and set the scraps aside for snacking. Almond flour works to tenderize and flavor the cake. Subscribe to our newsletter to get the latest recipes and tips! The finished cake is best served within 24 hours, but leftovers can be stored up to 3 days at cool room temperature. Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. At 60°F (16°C), butter is soft but pliable, ideal for aeration, giving the cake a fine, even crumb. Extracts based on bitter almond oil are easy to find, and unadulterated with artificial ingredients, for a bold, all-natural almond flavor. Repeat with the second and third layers, then cover the sides of the cake with another cup of buttercream, spreading it as smoothly as you can (tutorial here). Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Stella Parks is our CIA-trained baking nerd and resident pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. This lemon almond layer cake with a luscious vanilla cream cheese frosting is vegan, gluten free and insanely delicious! Beat the cream cheese, butter, confectioners' sugar and vanilla in a large bowl with a mixer on medium speed until smooth and creamy, about 4 minutes. 1 stick unsalted butter, at room temperature, plus more for the pans, White nonpareils or sprinkles, for topping (optional), 8 ounces white chocolate, coarsely chopped, 2 8-ounce packages cream cheese, at room temperature, 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, Sign up for the Recipe of the Day Newsletter Privacy Policy, Almond Layer Cake With White Chocolate Frosting, Carrot Snacking Cake with Cream Cheese Frosting. (The frosting can be refrigerated, covered, for up to 2 days. Sift the all-purpose flour and almond flour together in a bowl, then whisk thoroughly to combine, at least 1 minute. 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