Almond Birthday Cake with Sherry Lemon Buttercream: A Delightful Culinary Creation
Indulge in a taste of elegance with our exquisite Almond Birthday Cake, a culinary masterpiece that combines the delicate flavors of almond and lemon in perfect harmony. This stunning cake features layers of moist almond sponge cake, sandwiched between layers of smooth and tangy sherry lemon buttercream, creating a symphony of flavors that will tantalize your taste buds. The cake is then adorned with a sprinkling of toasted almond slices, adding a delightful crunch and visual appeal. Accompanying this delectable cake is a collection of equally enticing recipes, including a classic vanilla buttercream, a rich chocolate ganache, and a simple yet elegant lemon glaze. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide you with the tools to create a truly special dessert that will be the highlight of any celebration.
BEST EVER ALMOND CREAM CAKE
Steps:
- Preheat your oven to 325 degrees Fahrenheit and grease and flour two 9-inch round cake pans (with high sides) or three 8-inch round cake pans (with high sides), lining the bottoms with parchment paper rounds for easy release.
- In the bowl of your stand mixer (or in a large bowl using a hand mixer) whip the butter on medium high speed until very smooth. Add the sugar and mix on high speed until fluffy and creamy. The sugar will start to dissolve into the butter a little bit during this creaming process, so you should be able to feel the grains of sugar getting smaller.
- Add the eggs and egg yolks one at a time, mixing well after each addition. Scrape down the sides of the bowl regularly at this stage to make sure everything is mixed well.
- Mix in the oil and almond extract on low speed.
- Measure the buttermilk into a liquid measuring cup and and set aside.
- Measure and sift the flour, baking powder, baking soda and salt into a separate bowl and combine with a wire whisk.
- Add the dry ingredients and the buttermilk alternatively while the mixer is running on low speed. Add 1/3 of the dry ingredients, half the buttermilk, another 1/3 of the dry ingredients, the other half of the milk, and the remaining dry ingredients.
- Turn the speed of the mixer to medium-low and mix until the batter is smooth (about one minute).
- Pour the batter into the prepared cake pans and bake at 325 degrees Fahrenheit for about 29-34 minutes, or until a toothpick inserted into the middle of one of the cakes comes out clean.
- Cool the cakes in the pans for about 5-7 minutes and then turn them out onto cooling racks to cool completely.
- Once the cakes are cool, store them wrapped in plastic wrap in the fridge until ready to frost. They should be refrigerated for at least 1 hour before frosting.
- While the cakes cool, heat the milk in a small saucepan on the stove over medium-low heat. Add the flour slowly, whisking constantly to combine.
- Continue to cook this mixture, whisking constantly, until the mixture thickens and no lumps remain.
- Spread out the thickened milk and flour mixture onto a dinner plate to cool completely.
- When the mixture is cool, press it through a sieve or strainer to remove any tiny lumps that may remain.
- Add it to a large bowl with a hand mixer, or to the bowl of your stand mixer, and mix on medium-high speed until smooth.
- Add the butter and mix on medium-high speed until the mixture is very smooth.
- Add the powdered sugar about 1/2 cup at a time, along with the salt and the almond extract.
- Continue to mix on medium-high until the frosting is extra smooth and creamy.
- Level the top of the cakes with a serrated bread knife or a cake leveler (if you have one). Place one of the cakes on a plate or cake stand and place a dollop of frosting on top.
- Spread out the frosting to the edges of the cake, place the next layer on top and then frost the top and sides of the cake until everything is smooth.
- Use Life Love and Sugar's tutorial on how to get straight edges when frosting layer cakes with buttercream (find the tutorial HERE), or simply frost it in a rustic pattern as you wish.
- Arrange the fruit pieces, cookies, and almonds on top as you wish.
- Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 slice, Calories 867 kcal, Carbohydrate 91 g, Protein 9 g, Fat 54 g, SaturatedFat 33 g, TransFat 2 g, Cholesterol 216 mg, Sodium 312 mg, Fiber 1 g, Sugar 58 g
LEMON-ALMOND BUTTER CAKE
Steps:
- Combine the lemon zest and juice in a nonreactive saucepan with the sugar and eggs and beat well. Add the butter and cook over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar dissolves and the mixture thickens into curd. Be sure to keep scraping the bottom of the pan during the few minutes this takes you; you don't want the eggs to scramble before the curd forms. If you're the nervous type, make the curd in a heatproof bowl over a pot of boiling water (the bowl shouldn't touch the water). The curd will take just a little longer to thicken, about 5 minutes. Strain the crud into a bowl and press a piece of plastic wrap against the surface so a skin doesn't form. Refrigerate until cool, at least 1 1/2 hours.
- Preheat the oven to 350 degrees. Grease a springform pan with 1 tablespoon of the butter and dust it with 1 tablespoon of the flour.
- Cream the remaining 8 tablespoons butter in a large bowl with 1 cup of the sugar until light and fluffy. Sift the remaining 1 cup flour, the baking powder, and salt together and stir into the creamed butter.
- In a separate bowl, beat the eggs until they start to foam. Do not overbeat, or the cake will be tough. Add the eggs and ground almonds to the flour and butter mixture, mixing well.
- Scrape the batter into the prepared pan. Drop 8 individual tablespoons of lemon curd evenly around the outside of the cake, leaving a 1-inch border around the edge. Try to place the curd so there's an even amount of cake batter between each dollop of curd. Drop 3 tablespoons curd in the center. Refrigerate any remaining curd for another use (hint: breakfast toast). Sprinkle the top of the cake with sliced almonds and 1 to 2 tablespoons sugar, according to taste.
- Bake until the cake is toasty brown on top and a toothpick or knife inserted into the cake comes out clean (be sure not to insert it near the curd), about 40 minutes. Let cool for 10 minutes, then remove the sides of the pan and let cool completely on a rack.
- If serving the cake with whipped cream, add the almond liqueur to the heavy cream and beat until the cream is stiff. Sift a thin, even layer of confectioners' sugar over the top of the cake. Present the cake at the table and offer the almond whipped cream on the side.
Tips:
- To prepare the cake layers, preheat the oven to 350°F (175°C) and grease and flour two 9-inch round baking pans. In a medium bowl, whisk together the almond flour, baking powder, baking soda, and salt. In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- In a small bowl, whisk together the egg whites until foamy. Stir in the almond extract and sherry. Add the egg whites to the butter mixture alternately with the dry ingredients, beginning and ending with the dry ingredients. Divide the batter between the prepared baking pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans before frosting.
- To make the sherry lemon buttercream, beat the unsalted butter in a large bowl until light and fluffy. Gradually add the confectioners' sugar, alternating with the sherry and lemon juice. Beat until the frosting is smooth and creamy. Frost the cooled cakes with the buttercream and decorate with sliced almonds.
- For a richer flavor, use brown butter instead of unsalted butter in the cake batter and frosting. To brown butter, melt it in a saucepan over medium heat until it turns a golden brown color and has a nutty aroma. Let the butter cool slightly before using.
- If you don't have sherry, you can substitute another type of dry white wine or even apple cider.
- This cake can be made ahead of time and stored in the refrigerator for up to 3 days. Let the cake come to room temperature before serving.
Conclusion:
This almond birthday cake with sherry lemon buttercream is a delicious and elegant dessert that is perfect for any special occasion. The moist and flavorful cake is complemented perfectly by the rich and tangy frosting. With its beautiful appearance and delicious taste, this cake is sure to be a hit with everyone who tries it.
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