Almond Berry Layer Cake

Ingredients

For the cake:

• Unsalted butter, for greasing pans
• 1 tablespoon all-purpose flour, plus more for pans
• 1 ¾ cups whole blanched almonds
• 1 ½ teaspoons baking powder
• 3 large eggs
• 2 large egg whites
• 1 cup sugar
• ½ teaspoon pure vanilla or almond extract

For the filling:

• 1 pound mascarpone cheese
• 8 ounces creme fraiche
• Finely grated zest of 1 lemon
• ¾ cup confectioners’ sugar, plus more to taste
• 1 tablespoon kirsch or amaretto, optional

For assembly:

• 2 pints mixed berries
• Confectioners’ sugar, for dusting

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    473 calories; 29 grams fat; 12 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 44 grams carbohydrates; 3 grams dietary fiber; 37 grams sugars; 9 grams protein; 118 milligrams cholesterol; 264 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Makes 1 large cake

Preparation

For the cake:

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.
2. Place 1 tablespoon flour, the almonds and baking powder in the bowl of a mini food processor and pulse until finely ground.
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.
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.
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 stir to combine.
6. Using a rubber spatula, 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 if not using immediately.

For the filling:

1. 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:

1. place one of the cakes on a serving plate. Top with 1/3 of the mascarpone filling and 1/3 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.

1 hour 10 minutes