Almond Buttercream Layer Cake

• 8 None medium eggs, separated
• None Pinch salt
• 2 tsp vanilla extract
• 1 3/4 cups sugar
• 3/4 cup all-purpose flour
• 1 1/2 cups ground almonds
• 2 tsp baking powder
• 2.75 oz whole roasted almonds
• 2 3/4 cups butter
• 2/3 cup powdered sugar
• 3.5 oz toasted flaked almonds

1. Preheat the oven to 325u0b0F. Grease and line two 10-inch springform cake pans. Whisk the egg whites with a pinch of salt, the vanilla extract, 1 1/2 cups of sugar and 4 tbsp water. Stir in the egg yolks, flour, ground almonds and baking powder.
2. Spoon into the cake pans and level the surface. Bake for 30 mins. Allow to cool in the pan for 10 mins, then remove and transfer to a wire rack to cool completely.
3. Gently heat the remaining sugar in a small saucepan with 2 tbsp water, until the sugar has dissolved and caramelized. Stir in the whole almonds. Spread on a parchment-lined baking sheet to cool. Set aside approximately 20 almonds and process the remainder in a food processor.
4. Beat 2 1/4 cups of butter with 1/2 cup of powdered sugar until light and creamy. Stir in the processed almonds. Cut each cake in half twice horizontally, forming three layers each. Sandwich the pieces of cake together with the almond buttercream between layers. Chill for 30 mins.
5. Beat together the remaining butter and powdered sugar until light and creamy and spread over outside of cake. Decorate the sides with the flaked almonds and the top with the reserved candied almonds.

eggs, salt, vanilla, sugar, flour, ground almonds, baking powder, almonds, butter, powdered sugar, almonds

Taken from recipes-plus.com/api/v2.0/recipes/28130 (may not work)