Almond Cake With Cream Cheese, Ganache And Fresh Strawberry Filling, Vanilla Buttercream Icing And Pink Poured Fondant
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
45
Spice
55
Sweetness
56
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
860 g
Liquid Shortening2270 g
Sugar (confectioners')1 tsp
Vanilla (high-quality)1130 g
Cake Flour1020 g
Granulated Sugar110 g
Milk Powder40 g
Baking Powder1 tsp
Fine Sea Salt30 g
Cream Of Tartar1360 g
Egg White450 g
Whole Egg230 g
Water1 cup
Heavy Cream1130 g
Shortening (high-ratio)450 g
Cream Cheese (softened)1 tsp
Butter (emulsion)140 g
Corn SyrupDirections:
1
Special equipment: Two 16-inch cake pans Preheat the oven to 325 degrees F
2
Prepare two 16-inch cake pans by greasing them and lining the bottoms with parchment paper
3
In the bowl of an electric mixer fixed with the paddle attachment, add the liquid shortening, inverted sugar and vanilla
4
Then add the cake flour, granulated sugar, milk powder, baking powder, sea salt and cream of tartar
5
Mix on speed 1 for 1 minute
6
Then add half of the egg whites and mix on speed 1 for 3 minutes
7
Add the remaining egg whites and mix on speed 1 for 1 minute
8
Then mix on speed 3 for 3 minutes
9
Stop the mixer, scrape the bowl, and add the whole eggs, water and almond extract
10
Mix on speed 1 for 1 minute
11
Then on speed 3 for 3 minutes
12
Lastly, mix on speed 1 for 10 minutes
13
Fill the cake pans two-thirds full and bake until golden and a tester such as a toothpick comes out clean, 35 to 45 minutes
14
Let the cakes cool completely
15
To assemble the cake: Torte the cooled cakes (level and split them horizontally into 2 layers each)
16
Generously spread a layer of the Ganache on the first layer of cake, then a generous layer of Cream Cheese Filling
17
Layer some fresh strawberries on top of the Cream Cheese Filling
18
Repeat with the next 2 cake layers
19
Top with the last cake layer and ice the cake smooth with the Vanilla Buttercream Icing
20
Lastly, pour a thin layer of Pink Poured Fondant over the top of the cake, letting it drip down the sides
21
In a microwave-safe glass bowl, heat the chocolate in the microwave in 30-second intervals until melted, stirring between each intervals
22
Add the cream and mix with a spatula until smooth
23
Let cool
24
In the bowl of an electric mixer fitted with the paddle attachment, cream the shortening and cream cheese until smooth
25
Then add the confectioners' sugar, sea salt, vanilla and butter emulsion
26
Mix it all on medium speed for 8 to 10 minutes
27
In the bowl of an electric mixer fitted with the paddle attachment, cream the shortening until smooth
28
Then add the confectioners' sugar, sea salt, vanilla and butter emulsion
29
Mix it all on medium speed for 8 to 10 minutes
30
In the bowl of an electric mixer fitted with the paddle attachment, add the confectioners' sugar, then the water, corn syrup, almond extract, vanilla, liquid whitener and food coloring
31
Mix it all on medium speed until smooth, about 10 minutes
32
Yield: enough for one 16-inch layer cake