Description
A delicious almond cake layered with amaretto syrup, almond pastry cream, and whipped mascarpone filling.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp fine sea salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 ½ tsp pure almond extract
- 1 tsp pure vanilla extract
- 1 cup whole milk, room temperature
- ¼ cup water
- ¼ cup granulated sugar
- 2 tbsp amaretto liqueur
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- ¼ cup cornstarch
- 2 tbsp unsalted butter
- ¼ tsp fine sea salt
- 8 oz mascarpone cheese, chilled
- ¾ cup heavy cream, cold
- ¼ cup powdered sugar
- 1 ½ cups unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tbsp amaretto liqueur
- ½ cup sliced almonds, toasted and cooled
Instructions
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the almond and vanilla extracts.
- Add the dry ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
- Divide the batter evenly among the prepared pans and smooth the tops. Bake for 22–25 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- In a small saucepan, combine the water and sugar over medium heat. Stir until the sugar has dissolved and the mixture begins to simmer. Remove from heat and stir in the amaretto liqueur. Allow the syrup to cool completely before using.
- Heat the milk in a medium saucepan over medium heat until steaming but not boiling. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the yolks.
- Pour the mixture back into the saucepan and cook over medium heat, whisking continuously, until thickened and bubbling, about 2–3 minutes. Remove from heat and whisk in the butter, almond extract, and salt. Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate until completely chilled.
- In a chilled mixing bowl, beat the mascarpone, heavy cream, powdered sugar, and almond extract together until thick and smooth with soft peaks. Be careful not to overbeat. Keep refrigerated until ready to use.
- In a large bowl, beat the butter until smooth and creamy, about 2 minutes. Gradually add the powdered sugar and beat until fluffy. Add the amaretto liqueur, vanilla extract, and salt. Continue beating for 2–3 minutes, until the buttercream is smooth and spreadable.
- Level the cake layers if necessary. Place one cake layer on a serving plate or cake board. Brush the top with amaretto syrup. Spread an even layer of almond pastry cream, followed by a layer of whipped mascarpone. Repeat the process with the second cake layer. Place the final cake layer on top, brush with syrup, and frost the top and sides of the cake with amaretto buttercream.
- Gently press toasted sliced almonds around the base and top edge of the cake. Refrigerate the assembled cake for 30–60 minutes to allow it to set before slicing and serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- This cake can be prepared a day in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg