Almond Berry Layer Cake
"Behold! An ode to summer in cake form. In this towering dessert from the food stylist and cookbook author Susan Spungen, crumbly yet tender layers of almond cake are layered with mounds of fresh berries and a rich filling of mascarpone and crème fraîche. It's not difficult to make, but it does take some time, so save this for a lazy Saturday when you've just scored piles of perfect berries from the farmers' market. Featured in: Trunk Food...."
INGREDIENTS
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For the cake:
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Unsalted butter, for greasing pans
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1 tablespoon all-purpose flour, plus more for pans
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1 3/4 cups whole blanched almonds
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1 1/2 teaspoons baking powder
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1/2 teaspoon salt
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3 large eggs
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2 large egg whites
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1 cup sugar
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1/2 teaspoon pure vanilla or almond extract
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For the filling:
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1 pound mascarpone cheese
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8 ounces crème fraîche
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Finely grated zest of 1 lemon
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3/4 cup confectioners' sugar, plus more to taste
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1 tablespoon kirsch or amaretto, optional
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For assembly:
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2 pounds (about 6 cups) mixed berries
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Confectioners' sugar, for dusting
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