Almond Birthday Cake With Sherry Lemon Buttercream Recipes

ALMOND BIRTHDAY CAKE WITH SHERRY-LEMON BUTTERCREAM

Steps:

• Preheat oven to 350 degrees. Grease two 8-inch by 2-inch-deep round cake pans and line bottoms with parchment or waxed paper. In a bowl, beat together the eggs, 1/4 cup sour cream, vanilla and lemon zest.
• In bowl of an electric mixer, whisk together the cake flour, ground almonds, sugar, baking powder, baking soda and salt. Beat in butter and remaining 3/4 cup sour cream until light and fluffy, 1 to 2 minutes. Slowly beat in the egg mixture until fully combined.
• Scrape batter into prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in center of a cake layer comes out clean. Let cake layers cool in pans on wire racks for 15 minutes, then invert onto racks and peel off paper. Let cool completely on racks.
• While cakes cool, make frosting: In a heatproof bowl suspended over a pan of simmering water (or use a double boiler), whisk egg whites, sugar and salt until sugar is completely melted (130 to 140 degrees on a candy thermometer), 3 to 4 minutes. Remove egg whites from heat; beat mixture with an electric mixer on medium-high speed until completely cooled and thickened, 5 to 7 minutes.
• Beat in the butter, a little at a time, until frosting is smooth and fluffy. Beat in the sherry, lemon zest and cinnamon.
• To frost cake, place 1 layer on a cake plate, rounded side down, trimming if necessary so it lies flat. Spread with a third of the frosting, top with second layer and frost remainder of cake.

LEMON ALMOND CAKE WITH LEMON GLAZE

Steps:

• .The day before, blanche almonds until the skin loosens, transfer to bowl of cold water and remove skins. Soak almonds overnight in cold water. Dry well with cloth. Preheat oven to 450 F. Butter and flour either 1 13" springform cake pan or 2 6/.5" -- both at least 3" tall. Use peeler to remove lemon zest in strips. Blanche strips for 1 minute and let cool. Grind almonds in a food processor, adding the zest gradually. Add egg yokes and sugar and process until well combined. Whisk egg whites until form stiff peaks. Fold egg whites into almond mixture in 3 or 4 additions. Pour batter into cake pan. Turn oven down to 300 F. Bake for 30 minutes or until toothpick comes out clean. For glaze, whisk lemon juice and sugar together. Remove sides of pan and brush glaze on while still warm. Garnish with thin slices of lemon and mint