Silk Cake

• 15 tbsp softened butter
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 3 None large eggs
• 1/2 cup self-rising flour
• 1/4 cup ground almonds
• 3/4 tsp baking powder
• 1/4 cup milk
• None None pink food coloring
• -1 None Ganache
• 13.5 oz white chocolate chips
• 1/2 cup heavy cream

1. Preheat oven to 350u0b0F. Line 2 (8x4 inch) loaf pans with parchment paper.
2. In a stand mixer, beat butter and sugar until light and fluffy. Add vanilla and almond extracts and mix to combine. Add eggs, 1 at a time, beating well between additions. Mix together flour, ground almonds and baking powder. Fold in, alternately, with milk, beginning and ending with flour.
3. Transfer 1/2 to a prepared pan and smooth top. Tint remaining batter pink then transfer to remaining prepared pan. Bake for 25-30 mins, until a skewer inserted in the center comes out clean. Let cool in pans for 10 mins then transfer to a wire rack to cool completely.
4. Place 1 cake on top of the other. Trim off brown edges so they are both the same size. Cut each cake in 1/2 lengthwise to make 4 long rectangles.
5. To make the ganache, place chocolate in a medium bowl. Bring cream just to a boil then pour over chocolate. Let stand for 1-2 mins then stir until smooth.
6. Spread ganache over 2 sides of each cake rectangle then stack together in a checkerboard pattern. Use a palette knife to coat top and side of cake with remaining ganache. Chill until ready to serve.

butter, sugar, vanilla, almond, eggs, flour, ground almonds, baking powder, milk, coloring, ganache, white chocolate chips, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/37555 (may not work)