Almond Lingonberry Cake
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
60
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Baking Powder1 tsp
Kosher Salt2.5 cups
Buttermilk8 large
Egg White1 cup
Granulated Sugar2 tsps
Almond Extract1 tsp
Pure Vanilla Extract8 large
Egg Yolk2 tbsps
Salted Butter (softened)230 g
Almond Paste1 cup
Heavy Whipping Cream2 tbsps
All-Purpose Flour3 tsp
Vanilla ExtractDirections:
1
Special equipment: Four 9-inch cake pans, a pastry bag with a frosting tip and a candy thermometer Preheat the oven to 350 degrees F
2
Butter four 9-inch round cake pans, dusting them in flour to ensure the batter does not stick to the pan
3
Sift together the flour, baking powder and salt into a medium bowl and set aside
4
In another medium bowl, whisk together the buttermilk and egg whites until incorporated
5
Set aside
6
In a mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until very light, about 3 minutes
7
Beat in the almond and vanilla extracts
8
Continue to beat on medium speed and add 1/3 of the sifted flour mixture until incorporated
9
Add 1/2 of the buttermilk mixture, again beating until incorporated
10
Again, add 1/3 of the sifted flour and, once incorporated, add the rest of the buttermilk mixture until homogeneous
11
Finally, add in the remaining flour mixture and continue beating the batter on medium speed for 1 to 2 minutes to insure the ingredients are well mixed
12
Divide the batter evenly among the four pans and smooth the tops with a spatula
13
Bake until a toothpick comes out clean and the cakes are springy to the touch, 25 to 30 minutes
14
Place the cakes on a wire rack and let cool for 10 minutes
15
Run a knife between the rim of the pan and the cake to insure the cake will cleanly detach
16
Remove the cakes from the pans and invert on the rack until completely cool
17
To assemble the cake: Level each layer of almond cake with a cake leveler or serrated knife
18
Place a spoonful of buttercream on your serving plate, followed by your first layer of cake, cut-side up
19
Place the remaining buttercream in a pastry bag with a frosting tip
20
Evenly cover your first layer with about 1/3 cup of creme frangipane
21
Next create a moat of buttercream around the layer of cake with the piping bag in preparation for the lingonberry jam
22
Evenly spread 1/3 cup lingonberry jam within the moat
23
Finish the layer by piping icing over the layer, about a 1/4 inch thick
24
Add the next layer of cake and repeat the previous steps
25
Repeat with the third layer of cake
26
Complete the cake with the 4th layer of cake, cut-side down
27
Frost the cake with the remaining buttercream and top with a few lingonberries from the jam
28
Be sure all tools are thoroughly degreased before beginning
29
(I usually use lemon juice or vinegar to remove all traces of grease
30
) In a small bowl, combine 3 tablespoons of water with the almond and vanilla extracts and set aside
31
In a mixer fitted with a whisk attachment, whisk the egg yolks on medium speed for 1 minute
32
Set aside
33
In a small saucepan, place 1/2 cup water and the sugar on the stove
34
Bring the sugar and water to a boil until it reaches 238 degrees F
35
DO NOT STIR
36
Stirring will cause the sugar crystals to adhere to the edge of the saucepan, causing the syrup to become grainy
37
Be sure not to overcook the sugar, as it will crystalize and form brittle chunks in your frosting
38
Once the syrup is heated to 238 degrees F, immediately remove from the heat
39
Slowly and steadily stream the syrup into the eggs while mixing on low, avoiding the edge of the bowl as well as the whisk
40
Once the eggs and syrup are incorporated, add in the extract mixture and beat on medium speed until completely cool, 3 to 5 minutes
41
Beat in the butter, one piece at a time until silky smooth
42
(If your buttercream curdles, do not despair! Simply heat the bowl over the stove until slightly warmed, 10 to 20 seconds, until the buttercream becomes slightly melted near the edge of the bowl
43
Return the bowl to the mixer and beat on medium-high speed until smooth
44
) In a food processor, pulse the almond paste until crumbly
45
Add the cream, sugar, butter, flour, almond extract, vanilla extract and salt and pulse until the mixture forms a smooth paste
46
Cover tightly and refrigerate until needed