Oh dear.. this morsel is all that is left of a delicious celebration cake that I prepared for my son’s graduation, Trust me it was a beautiful double layered cake as a whole. The Almond Cream Frosting was the perfect canvas to showcase fresh fruit, figurines, sparkling dragees and more! This cake was inspired by Mary Todd Lincoln’s “White Cake” recipe. My son picked out the postcard recipe for me on his class trip to Springfield, IL, a good one indeed. I added a twist of coconut instead chopped almonds and substituted almond flour for a portion of the all-purpose flour. I also made a yummy custard filling with the extra egg yolks. My apologies for not getting a photo of the whole cake..oh well, very grateful it was thoroughly enjoyed!
Have all ingredients ready at room temperature. Prepare the cake and custard one day before serving. This recipe will make one, double layer 8 inch cake, servers 8-10. The recipe can be doubled to make one double layer, 9 inch cake that serves 16-20.
- 1/2 cup butter, softened
- 3/4 cup +2 Tbsp. pure cane sugar
- 2 tsps. almond extract
- 2 tsps. lemon zest
- 3/4 cup whole milk
- 1/3 cup sour cream or plain yogurt
- 1 cup all purpose flour
- 1/2 cup almond flour
- 2 tsps. baking powder
- 1/4 tsps sea salt
- 1/2 cup toasted, unsweetened coconut
- 3 large egg whites
- 3 large egg yolks
- 1/4 cup pure cane sugar
- 2 Tbsp. tapioca starch or cornstarch
- 1 cup whole milk
- 2 Tbsp butter
- 1 Tbsp. almond extract
- 1 recipe Almond Cream Frosting~found on pg. in Pure Food Joy
- First prepare the cake. Have ready 2 8 inch round cake pans, lined and greased. Preheat the oven 350. In a large bowl cream together the butter and 3/4 cup sugar, mix in the almond extract and lemon zest. In a small bowl mix together the milk and sour cream then gradually add it to the butter mixture.
- In a small bowl combine together the all purpose flour, almond flour, baking powder and toasted coconut. Gradually add the flour mixture to the wet mixture, stir until well combined.
- Using a large bowl and an electric mixer combine the egg whites and the remaining 2 Tbsp. sugar, beat on high speed for 1-2 minutes until stiff peaks form. Then gently fold the egg white mixture into the batter.
- Divide the cake batter between the prepared cake pans. Place the pans in the heated oven and bake for 20-25 minutes, until the batter is set then cool completely. Remove the cake layers from the pan, wrap them each in plastic wrap and store them in the fridge until it is time to assemble the cake.
- Next prepare the custard filling. Using a large mixing bowl and an electric mixer, beat together on high speed the egg yolks, sugar and tapioca starch for 1-2 minutes, until pale yellow and frothy. In a medium saucepan heat the milk on the stove until just simmering. Then reduce the heat to low and whisk in the egg yolk mixture. Whisk continuously for 1-2 minutes until the custard thickens. Turn off the heat, stir in the butter and almond extract. Cover the top of the prepared custard with plastic wrap to prevent a skin from forming. Store the custard in the fridge.
- Just before assembling the cake prepare the Almond Cream Frosting, also have ready fruit, berries and or decorations for the top. Unwrap the first cake layer and place it on a cake plate, dollop and gently spread the custard on top and then top the custard with the second cake layer. Next evenly spread a crumb coat of the prepared frosting around the cake, reserve 1/4 of the frosting for a piped trim. Finish the cake with a second coat of frosting then use a piping gun or bag to trim the cake. Decorate the cake with fruits, berries, dragees, edible flowers and more. Chill the cake for 3-4 hours before serving.