Sweet Story Valentine Cake
"[Photograph: Yvonne Ruperti] This retro layer cake is dotted with Maraschino cherries and chopped almonds. Note: The frosting can be whisked by hand or a mixer may be used. About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore...."
INGREDIENTS
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For the Cake:
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12 tablespoons unsalted butter, at room temperature
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1 1/2 cups (10 1/2 ounces) granulated sugar
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1 1/4 teaspoon salt
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6 large egg whites
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2 teaspoons vanilla extract
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2 teaspoons almond extract
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1 1/3 cups milk, at room temperature
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1 cup packed Maraschino cherries, chopped
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3 cups (12 ounces) cake flour
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5 teaspoons baking powder
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1/2 cup (about 2 ounces) sliced almonds, finely chopped
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Pink food coloring (optional)
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For the Frosting:
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6 tablespoons (3 ounces) unsalted butter, very soft
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4 cups (12 ounces) confectioners' sugar
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Salt
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1 teaspoon vanilla extract
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1/2 teaspoon almond extract
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4 to 6 tablespoons milk
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Pink food coloring (optional)
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Sliced almonds for garnish
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