Alpine Almond Cake – Page 2

Instructions:

To Make the Cake:

Prepare Pans: Preheat your oven to 310°F (155°C). Grease two 8-inch round cake pans with baking spray, line the bottoms with parchment paper rounds, and set aside.
Combine Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, sift together the cake flour, sugar, baking powder, and baking soda.
Cut in Butter: Add the cubed room-temperature butter to the dry ingredients. Beat on low speed until the mixture resembles fine, sandy crumbs with no large pieces of butter remaining.
Add Wet Ingredients: Add the eggs, Greek yogurt, vanilla extract, and almond extract. Beat on medium speed until just combined and smooth. Scrape down the bowl as needed.
Incorporate Milk: With the mixer on low, gradually add the milk in three parts, mixing until just incorporated after each addition. Once all the milk is added, increase the speed to medium and beat for 1-2 minutes to aerate the batter slightly.
Bake: Divide the batter evenly between the prepared pans (about 480g or 16.9 oz per pan). Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cakes cool in their pans for 5 minutes. Then, run a knife around the edges and invert them onto a wire rack to cool completely.

To Make the Frosting:

Make Ganache: Place the chopped white chocolate and ⅓ cup of heavy cream in a microwave-safe bowl. Heat in 30-second bursts, whisking well after each, until the chocolate is fully melted and the mixture is smooth.
Combine and Chill: Whisk in the remaining 1 cup of heavy cream until uniform. Press a piece of plastic wrap directly onto the surface of the ganache. Refrigerate for at least 3 hours, or until completely cold and firm.
Whip: Once chilled, transfer the bowl to a stand mixer fitted with the whisk attachment. Whip on medium-high speed until the frosting holds medium-stiff peaks and has doubled in volume. Beat in the vanilla and almond extracts.

To Assemble the Cake:

Level Cakes: If your cake layers have domed tops, use a serrated knife to carefully slice them off to create flat, even layers.
Frost Bottom Layer: Place a small dollop of frosting on your cake stand or board to secure the first layer. Place the first cake layer on top. Spread a generous amount of frosting evenly over the top.
Stack and Frost: Carefully place the second cake layer on top. Apply a thin layer of frosting over the entire cake to create a “crumb coat.” Chill for 15 minutes to set.
Final Coat: Frost the top and sides of the cake with the remaining frosting using an offset spatula.
Garnish: Gently press the sliced almonds onto the sides of the cake or sprinkle them around the top border. Serve at room temperature.