Almond Amaretto Cake

• 分量: 12 servings
• 調理時間: 2 hours
• 総時間: 2 hours 35 minutes

材料

1 1/2 cups all-purpose flour

3/4 cup almond flour

2 tsp baking powder

3/4 tsp salt

3/4 cup unsalted butter (room temperature)

1 1/2 cup granulated sugar

3 large eggs (room temperature)

1 1/2 tsp vanilla extract

3/4 cup milk (room temperature)

1/4 cup Amaretto liqueur

1/2 cup granulated sugar

1/2 cup water

1/4 cup Amaretto liqueur

5 large egg whites

1 1/2 cup granulated sugar

1 1/2 cups unsalted butter (room temperature)

1 tsp vanilla extract

1 cup sliced almonds (toasted)

手順

Cake:

Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.

In a medium bowl, whisk flour, almond flour, baking powder,and salt until well combined. Set aside.

Combine milk and Amaretto. Set aside

Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.

Alternate adding flour mixture and milk mixture, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.

Bake for approx. 35mins or until a toothpick inserted into the center comes out mostly clean.

Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.

Amaretto Syrup:

Place sugar and water into a small pot. Bring to a boil and simmer 2 mins. Remove from heat, stir in Amaretto. Cool completely

Vanilla Swiss Meringue Buttercream:

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*

Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot (160F) and no longer grainy to the touch (approx. 3mins).

Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).

Switch to paddle attachment. Slowly add cubed butter and mix until smooth.** Add vanilla and mix until incorporated.

Assembly:

Trim tops of each cake layer just slightly (to help the syrup absorb).

Place one layer of cake on a cake stand or serving plate. Brush generously with Amaretto Syrup. Top with approximately 2/3 cup of buttercream and spread evenly. Repeat with remaining layers.

Frost and smooth the outside with a thin crumb coat. Chill for 20mins. Frost the top and sides of the cake and pipe dollops on top of desired using an Ateco 867 or Wilton 6B tip.

Press toasted almonds into the bottom and sprinkle on top of the cake.

栄養

• カロリー: 747 kcal
• 脂肪総量: 44 g
• 飽和脂肪: 23 g
• コレステロール: 139 mg
• ナトリウム: 200 mg
• 炭水化物総量: 78 g
• 食物繊維: 2 g
• 糖質総量: 63 g
• タンパク質: 8 g