This year was a big year for me—I turned the big 3-0. I know, by no means is thirty old, but it has taken some time for me to get used to the idea. That is the reason why this post is so late. My birthday was several months ago.
Almost every year for my birthday, I make myself a cake. My opinion is who better to do the job than yourself? Personally, I do not like super sweet, sugary cakes. I can count the number of cakes that I have truly enjoyed on one hand. So, the challenge this year was to make a balanced, grown-up cake; something truly representative of my new age.
One trick to cutting down on the sweetness of a cake is to replace traditional icing with whipped cream. The use of tart fresh cherries would also help to counter balance the sugary cake layers. The overall result was perfect, a light, sophisticated, and beautiful (in taste and look) cake.
This recipe forgoes traditional livening ingredients, baking soda/powder, and replaces them with folded in egg whites. Which means you will need to be a bit more careful with your bake.
I used three eight inch cake pans for my version, which created pretty thin layers. If you like thicker layers, I recommend switching the eight inch pans for three six inch pans.
- 2 Sticks of Butter, softened
- 1 3/4 Cups plus 1 Tablespoon of Granulated Sugar
- 6 Eggs, divided into yolks and whites
- 2 Lemons
- 1 Teaspoon of Vanilla Extract
- 1 1/2 Cups of Almond Flour
- 1 Cup of Cake Flour
- 1/2 Teaspoon of Salt
- 1 Cup of Fresh or Frozen Cherries, pitted and sliced into halves
- 2 Cups of Heavy Whipping Cream
- Prepare your cake pans by buttering and flouring them, then placing a round of parchment paper on the bottom of each pan.
- Preheat your oven to 350 degrees Fahrenheit.
- In your stand mixer, whip together your butter and 1 cup of granulated sugar. Beat on medium speed for approximately 5 minutes, until light and fluffy.
- While your butter whips, in a small bowl combine 1 1/2 cups of sugar, both flours, and 1/4 teaspoon of salt. Mix until combined, then set aside.
- In another small bowl, whip together 6 egg yolks, the juice of one lemon, and 1/2 teaspoon of vanilla extract.
- With the stand mixer on low, add in 1/3 of your wet mixture, followed by 1/3 of your dry mixture. Continue alternating and adding until everything is combined.
- In a separate stand mixer bowl, beat together your egg whites and 1 tablespoon of sugar until stiff peaks form.
- Working in thirds, gently fold the whipped egg whites into your cake batter. Set aside.
- In a small bowl, mix together your cherries, the juice of one lemon, and 2 tablespoons of granulated sugar. Pour the cherries onto the bottom of one cake pan, then spread into one even layer.
- Divide and spread the cake batter evenly among your three cake pans.
- Place the pans in the oven and bake for approximately 30- 40 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove cakes from oven and allow to cool, on a wire rack, for at least one hour before layering your cake.
- While the cake cools, prepare your whipped cream.
- In your stand mixer, combine the heavy whipping cream, 1/4 teaspoon of salt, 1/2 teaspoon of vanilla extract, and 2 tablespoons of sugar. Beat on medium speed until the mixture forms firm whipped cream.
- Build the layer cake by layering each level with whipped cream. The last layer should end with cherries on top.