Name: Gina DePalma's Toasted Almond Cake with Mascarpone Cream and Amarena Cherries
Yield: 1
Ingredients: 2 c. almond flour -; 3 c. unbleached all-purpose flour -; 1 1/2 tsp. kosher salt -; 3/4 tsp. baking powder -; 3/4 tsp. baking soda -; 1 1/2 c. sugar -; 1 can almond paste -; 24 tbsp. unsalted butter -; 6 large eggs -; 1 c. whole milk -; 1 tbsp. amaretto liqueur -; 2 tsp. finely grated lemon zest -; 2 tsp. vanilla extract -; 1 1/2 c. mascarpone -; 1 c. heavy cream -; 1/4 c. sugar -; 1/2 vanilla bean -; 2 tbsp. kirsch or grappa -; 1 c. amarena cherries in syrup -; 3/4 c. cherry jam -; 1 c. sugar -; 4 large egg whites -; 24 tbsp. unsalted butter -; 4 tsp. vanilla extract -

Gina DePalma's Toasted Almond Cake with Mascarpone Cream and Amarena Cherries

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Ingredients for - Gina DePalma's Toasted Almond Cake with Mascarpone Cream and Amarena Cherries

1. 2 c. almond flour -

2. 3 c. unbleached all-purpose flour -

3. 1 1/2 tsp. kosher salt -

4. 3/4 tsp. baking powder -

5. 3/4 tsp. baking soda -

6. 1 1/2 c. sugar -

7. 1 can almond paste -

8. 24 tbsp. unsalted butter -

9. 6 large eggs -

10. 1 c. whole milk -

11. 1 tbsp. amaretto liqueur -

12. 2 tsp. finely grated lemon zest -

13. 2 tsp. vanilla extract -

14. 1 1/2 c. mascarpone -

15. 1 c. heavy cream -

16. 1/4 c. sugar -

17. 1/2 vanilla bean -

18. 2 tbsp. kirsch or grappa -

19. 1 c. amarena cherries in syrup -

20. 3/4 c. cherry jam -

21. 1 c. sugar -

22. 4 large egg whites -

23. 24 tbsp. unsalted butter -

24. 4 tsp. vanilla extract -

How to cook deliciously - Gina DePalma's Toasted Almond Cake with Mascarpone Cream and Amarena Cherries

1. Stage

To make cake: Adjust 2 oven racks to divide oven into thirds. Preheat oven to 350 degrees. Grease 3 (9" x 2") round cake pans. Line bottoms with parchment paper; grease paper and dust pans with flour, tapping out excess. Spread almond flour on a rimmed baking sheet and bake until toasted, stirring once, 8 to 10 minutes. Let cool.

2. Stage

In a large bowl, whisk together almond flour, all-purpose flour, salt, baking powder, and baking soda; set aside. Combine sugar and almond paste in a food processor and blend until almond paste is finely ground, with the texture of fine sand.

3. Stage

In a stand mixer with paddle attachment, combine almond paste mixture and butter. Beat on medium speed until light and fluffy, about 2 minutes, scraping bowl occasionally. Beat in eggs one at a time until well blended. With mixer on low speed, beat in milk, Amaretto, lemon zest, and vanilla until well blended. Beat in flour mixture, scraping bowl. Beat on medium speed until well blended, about 30 seconds. Divide batter among prepared pans and spread evenly. Stagger pans on 2 racks in oven so pans are not directly above one another. Bake 30 to 40 minutes, rotating pans halfway through, or until a toothpick inserted in center of cakes comes out clean. Let cool in pans 10 minutes. Run a knife around sides of pans and turn cakes out onto wire racks. Remove parchment paper and flip again; cool completely.

4. Stage

To make filling: In a stand mixer with whisk attachment, combine mascarpone, heavy cream, sugar, vanilla bean seeds, and 1 tablespoon kirsch or grappa. With mixer on low speed at first and increasing to medium, beat just until firm peaks form; do not overbeat. Fold in cherries. Refrigerate 30 minutes. In a bowl, stir together cherry jam and remaining 1 tablespoon kirsch or grappa.

5. Stage

To make buttercream icing: Combine sugar and 1/2 cup water in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. Boil without stirring until syrup reaches 240 degrees on a digital thermometer, about 5 minutes.

6. Stage

Meanwhile, in a stand mixer with whisk attachment, beat egg whites on medium-high speed until soft peaks form. With mixer on medium speed, gradually pour in hot syrup in a thin stream; avoid pouring syrup on whisk. Increase speed to medium-high and beat until stiff peaks form and mixture is cool, about 8 minutes. Reduce speed to medium and add butter 1 tablespoon at a time, beating after each addition. (If at any time buttercream appears curdled, beat on high until smooth, then reduce speed to medium and continue beating in butter.) Once all butter is added, beat on high speed until buttercream is smooth and fluffy, about 1 minute. Beat in vanilla.

7. Stage

To assemble cake: Spread 1 side of 2 of the cake layers with jam and let stand 10 minutes, so cakes absorb some of jam. Place 1 cake layer, jam-side up on cake stand or plate. Spread with half of mascarpone filling. Top with second cake layer, jam-side up. Spread with remaining filling. Top with third cake layer, top-side up. Frost cake with about 1 cup buttercream to crumb coat cake; refrigerate 1 hour. Frost cake with remaining buttercream. Serve immediately or refrigerate; if refrigerated, let stand at room temperature 1 hour before serving.