Ingredients
Cake
- 1 cup (2 sticks) unsalted butter, room temperature, plus more
- 2 1/2 cups all-purpose flour
- 1 cup slivered almonds
- 4 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 1/2 cups sugar, divided
- 4 large egg yolks
- 6 large egg whites
Lemon Cream
- 1/4 teaspoon unflavored gelatin
- 1/3 cup fresh lemon juice
- 1/3 cup sugar
- 2 large eggs
- 6 tablespoons (3/4 stick) unsalted butter, cut into 1/2-inch pieces
- 1 cup chilled heavy cream
- 2 tablespoons powdered sugar
Frosting and Assembly
- 3/4 cup plus 2 Tbsp. sugar
- 1/8 teaspoon kosher salt
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 2/3 cup strawberry jam
Special equipment
- Three 8-inch-diameter cake pans with 2-inch sides; a candy thermometer; a pastry bag; a large star piping tip
Description
We Frost The Top And Middle Layers Of This Stunner But Leave The Sides Naked To Showcase The Almond Cake.
Bon Appetit Magazine
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