ALMOND BIRTHDAY CAKE WITH SHERRY-LEMON BUTTERCREAM
This is a layer cake with sophisticated flavors, fit for a grown-up's birthday celebration but sure to be devoured by party guests of all ages. The cake itself is made with finely ground almonds, sour cream and a touch of lemon zest. The frosting is buttercream with cinnamon for spice and yet more zest. When you're making the frosting, be sure to let the egg white mixture cool before adding the butter; the butter should not melt when it meets the whites, which would make for a greasy frosting. What you want is for the buttercream to be smooth and fluffy, an invitation to slice into the cake and take that first heavenly bite.
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Grease two 8-inch by 2-inch-deep round cake pans and line bottoms with parchment or waxed paper. In a bowl, beat together the eggs, 1/4 cup sour cream, vanilla and lemon zest.
- In bowl of an electric mixer, whisk together the cake flour, ground almonds, sugar, baking powder, baking soda and salt. Beat in butter and remaining 3/4 cup sour cream until light and fluffy, 1 to 2 minutes. Slowly beat in the egg mixture until fully combined.
- Scrape batter into prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in center of a cake layer comes out clean. Let cake layers cool in pans on wire racks for 15 minutes, then invert onto racks and peel off paper. Let cool completely on racks.
- While cakes cool, make frosting: In a heatproof bowl suspended over a pan of simmering water (or use a double boiler), whisk egg whites, sugar and salt until sugar is completely melted (130 to 140 degrees on a candy thermometer), 3 to 4 minutes. Remove egg whites from heat; beat mixture with an electric mixer on medium-high speed until completely cooled and thickened, 5 to 7 minutes.
- Beat in the butter, a little at a time, until frosting is smooth and fluffy. Beat in the sherry, lemon zest and cinnamon.
- To frost cake, place 1 layer on a cake plate, rounded side down, trimming if necessary so it lies flat. Spread with a third of the frosting, top with second layer and frost remainder of cake.
Nutrition Facts : @context http, Calories 1066, UnsaturatedFat 23 grams, Carbohydrate 99 grams, Fat 71 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 42 grams, Sodium 493 milligrams, Sugar 64 grams, TransFat 2 grams
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Naomi Alex
[email protected]This cake was a bit too dry for my taste.
The Superior School
[email protected]I followed the recipe exactly and the cake turned out perfectly.
Jasimkhan
[email protected]This cake was easy to make and turned out beautifully. The almond flavor was subtle and the lemon buttercream was the perfect amount of tangy.
Raymond Harrow
[email protected]I'm not a fan of almond cake, but I thought I would give this recipe a try. I was pleasantly surprised! The cake was moist and flavorful, and the buttercream was smooth and creamy.
Abik Islam
[email protected]I made this cake for a friend's birthday and it was a huge success! The cake was moist and flavorful, and the buttercream was the perfect amount of sweetness.
Naseer Bablu
[email protected]This cake was a bit too dry for my taste, but the flavor was good. The buttercream was smooth and creamy.
Nomad
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was moist and flavorful, and the buttercream was smooth and creamy. My family loved it!
Rahimullah Nashir
[email protected]This cake was easy to make and turned out beautifully. The almond flavor was subtle and the lemon buttercream was the perfect amount of tangy. I will definitely be making this cake again.
Sarah Adikini
[email protected]I'm not a fan of almond cake, but I thought I would give this recipe a try. I was pleasantly surprised! The cake was moist and flavorful, and the buttercream was smooth and creamy. I would definitely make this cake again.
Anthony Chamoun
[email protected]I made this cake for a friend's birthday and it was a huge success! The cake was moist and flavorful, and the buttercream was the perfect amount of sweetness. I will definitely be making this cake again.
Coach Hossam Fawzy
[email protected]This cake was a bit too sweet for my taste, but my kids loved it. The almond flavor was nice and the buttercream was rich and creamy.
VividNoah
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was moist and flavorful, and the buttercream was smooth and creamy. My family loved it!
Marshall Williams
[email protected]This cake was easy to make and turned out beautifully. The almond flavor was subtle and the lemon buttercream was the perfect amount of tartness. I will definitely be making this cake again.
Yasin Marjan
[email protected]I'm not a big fan of almond cake, but this one was surprisingly good. The cake was moist and flavorful, and the buttercream was smooth and creamy. I would definitely make this cake again.
Shemanto Khan
[email protected]I made this cake for my husband's birthday and he loved it! The cake was light and fluffy, and the buttercream was rich and creamy. The combination of almond and lemon was perfect.
Sulay Man
[email protected]This almond birthday cake was a hit at my daughter's party! The cake was moist and flavorful, and the sherry lemon buttercream was the perfect complement. I will definitely be making this cake again.