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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Nadeem Ahmed
[email protected]Overall, I thought this cake was good, but not great. I think there are better almond cake recipes out there.
Mzophilayo jafta
[email protected]I had some trouble getting the buttercream to the right consistency. It was a little too thin, even after I added more powdered sugar.
Noel Añorve
[email protected]This cake was a little too sweet for my taste, but my friends loved it. I think it would be perfect for a birthday party or other special occasion.
Habib Raja
[email protected]The instructions for this cake were very easy to follow. I'm not a very experienced baker, but I was able to make this cake without any problems.
Hadia Samaha
[email protected]I love the almond flavor in this cake. It's not too overpowering, but it's definitely noticeable.
Mahdi Hassan
[email protected]This cake is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Oluhle Sammy
[email protected]I was a bit skeptical about the sherry lemon buttercream, but it was actually really good! It added a unique and delicious flavor to the cake.
theresa lubbe
[email protected]This cake was a bit more work than I expected, but it was worth it. The end result was a stunning and delicious cake that everyone loved.
Penzolicious Potlako Mothibedi
[email protected]I made this cake for my daughter's birthday and it turned out beautifully! The instructions were easy to follow and the cake was moist and flavorful. The buttercream was also delicious and easy to make.
Puja Biswas
[email protected]This cake was a hit at my friend's birthday party! The almond flavor was subtle but delicious, and the sherry lemon buttercream was the perfect complement. I would definitely make this cake again.