Toasted Almond Cake with Mascarpone Cream and Amarena Cherries
INGREDIENTS
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Recipe by: Gina DePalma
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Yields: 12-16 servings
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Cake Ingredients:
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2 cups almond flour
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3 cups unbleached all-purpose flour (not self-rising)
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1 1/2 teaspoons kosher salt
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3/4 teaspoon baking powder
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3/4 teaspoon baking soda
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1 1/2 cups sugar
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1 can or tube (7 to 8 ounces) almond paste, cut into small chunks
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24 tablespoons (3 sticks) unsalted butter, at room temperature
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6 large eggs, at room temperature
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1 cup whole milk, at room temperature
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1 tablespoon Amaretto liqueur
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Finely grated lemon zest (from 1 lemon, about 2 teaspoons)
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2 teaspoons vanilla extract
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Mascarpone and Amarena Cherry Filling Ingredients:
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1 1/2 cups mascarpone
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1 cup heavy cream
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1/4 cup sugar
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1/2 vanilla bean, split and seeds scraped
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2 tablespoons kirsch or grappa
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1 cup amarena cherries in syrup, well drained and coarsely chopped
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3/4 cup cherry jam
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Buttercream Ingredients:
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1 cup sugar
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4 large egg whites, at room temperature
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24 tablespoons (3 sticks) unsalted butter, at room temperature
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4 teaspoons vanilla extract
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