Gina DePalma's Toasted Almond Cake with Mascarpone Cream and Amarena Cherries

Ingredients

  • 480 mls almond flour
  • 720 mls unbleached all-purpose flour, (not self-rising)
  • 7 mls kosher salt
  • 4 mls baking powder
  • 4 mls baking soda
  • 360 mls sugar
  • 1 can(s) (7- to 8- ounce) almond paste, or tube, cut into small chunks
  • + 17 more ingredients
    • 355 mls (3 sticks) unsalted butter, at room temperature
    • 6 large eggs, at room temperature
    • 240 mls whole milk, at room temperature
    • 15 mls Amaretto liqueur
    • 10 mls finely grated lemon zest, about 1 lemon
    • 10 mls vanilla extract
    • 360 mls mascarpone
    • 240 mls heavy cream
    • 60 mls sugar
    • ½ vanilla bean, split and seeds scraped
    • 30 mls kirsch or grappa
    • 240 mls amarena cherries in syrup, well drained and coarsely chopped
    • 180 mls cherry jam
    • 240 mls sugar
    • 4 large egg whites, at room temperature
    • 355 mls (3 sticks) unsalted butter, at room temperature
    • 20 mls vanilla extract

1. To make cake: Adjust 2 oven racks to divide oven into thirds. Preheat oven to 350 degrees. Grease 3 (9" x 2") round cake pans. Line bottoms with parchment paper; grease paper and dust pans with flour, tapping out excess. Spread almond flour on a rimmed baking sheet and bake until toasted, stir...

View full recipe at SpringPad

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