Almond Berry Layer Cake
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Unsalted butter, for greasing pans
- 1tablespoon all-purpose flour, plus more for pans
- 1¾cups whole blanched almonds
- 1½teaspoons baking powder
- ½teaspoon salt
- 3large eggs
- 2large egg whites
- 1cup sugar
- ½teaspoon pure vanilla or almond extract
- 1pound mascarpone cheese
- 8ounces crème fraîche
- Finely grated zest of 1 lemon
- ¾cup confectioners' sugar, plus more to taste
- 1tablespoon kirsch or amaretto, optional
- 2pounds (about 6 cups) mixed berries
- Confectioners' sugar, for dusting
For the Cake
For the Filling
For Assembly
Nutritional analysis per serving (14 servings)
420 calories; 27 grams fat; 10 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 39 grams carbohydrates; 4 grams dietary fiber; 32 grams sugars; 9 grams protein; 257 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Cake
- Step 1
Preheat the oven to 350 degrees. Brush 3 (8-inch) round baking pans with butter and line the bottoms with parchment paper cut to fit. Brush with butter again and dust with flour, tapping out excess.
- Step 2
Place 1 tablespoon flour, the almonds, baking powder and salt in the bowl of a food processor and pulse until finely ground.
- Step 3
Fill a pot (large enough to set the bowl of an electric mixer in it without the bowl touching the bottom) with 1 inch water and bring to a simmer over low heat.
- Step 4
Place the eggs, egg whites and sugar in the bowl and gently whisk to incorporate. Place the bowl over the pot of steaming water and whisk constantly until the sugar has dissolved, about 3 minutes.
- Step 5
Return bowl to the mixer fitted with the whisk attachment. Beat on medium-high speed until pale yellow, thick and fluffy, about 7 minutes. Add vanilla and gently stir to combine.
- Step 6
Using a rubber spatula, gently fold almond mixture into batter. Divide batter evenly among pans and bake until golden, 20 to 25 minutes. The centers will rise and fall during baking. Transfer pans to a wire rack and let cool 5 minutes. Run a butter knife around the edges of the cakes and turn them out onto a flat plate or cardboard round. Peel off parchment and invert onto another plate or round. Cakes should be right-side up. Cool completely and wrap in plastic wrap if not using immediately.
For the Filling
- Step 7
In a chilled metal bowl, whip the mascarpone and creme fraiche, either by hand or with an electric mixer, until it holds its shape and is not at all runny. Add the lemon zest, confectioners' sugar and liqueur, if using, and beat to combine well. Add up to 2 tablespoons more sugar, to taste, if you choose.
To Assemble
- Step 8
Place one of the cakes on a serving plate. Top with ⅓ of the mascarpone filling and ⅓ of the berries. Repeat with the remaining 2 layers, leaving the prettiest berries for the top. If not serving right away, chill until ready to serve. Dust with confectioners' sugar and serve.
Private Notes
Comments
This is a delicious and unique summer cake. It tastes like a macaroon with sweet and ever so slightly savory frosting with fresh summer berries. I was unable to find blanched almonds at my local grocery store so I used almond flour instead. 1 3/4 c of blanched whole almonds is equal to 9 oz of almond flour. Enjoy!
So easy and fun to blanch almonds. Put the amount of almonds you need in a heatproof dish, pour boiling water over them to cover and let sit for 2 minutes. Then drain and quickly rinse with cool water. Squeeze the almonds between thumb and forefinger and the skin slips right off. Put them on a kitchen towel to dry completely before running through the food processor.
Made 1.5x batch for three 9" pans. Substituted almond flour using the suggested ratio below, and omitted a.p. flour; even for dusting pans...used plenty of melted butter. Increased the almond extract to 2 tsp per batch. Went rogue for the filling and used whipped cream instead. Spread a generous amount of raspberry jam on the bottom and middle layer, before dolloping on the whipped cream. Blueberries and macerated strawberries on top.
Made this cake in 2 9" pans. The filling was good but heavy in texture; next time, I might lighten it up with some whipped cream. Perhaps I did not beat it long enough. The taste was very good. Use Chambord as a liqueur and put a layer of raspberry jam on the 1st layer.
Fairly straightforward and delicious. Baked in 2 8x11s(?) instead, about 25 minutes. Would have been better if I’d had matching pans because I feel like the batter was a little weird after sitting but was fine after baking. Didn’t use the flour to make it fully gf and added some lemon zest. Just did whipped cream for the filling with strawberries on top and rhubarb curd in between the layers. People really liked it, would make again. DEFINITELY use parchment paper, it stuck at the edges where it was slightly exposed. Very sticky and delicate.
Looks good, but a disappointment. What a mess. The cake layers came out as three large almond cookies. I had to start again because this was to be a birthday cake. I decided to doctor up a box mix and use one of the “cookies” as a base for the three new cake layers. The mascarpone filling was delicious, though, and with enough fruit, it looks lovely. I’m serving it tonight and hoping for the best.
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