Almond Berry Layer Cake

• Unsalted butter, for greasing pans
• 1 tablespoon all-purpose flour, plus more for pans
• 1 3/4 cups whole blanched almonds
• 1 1/2 teaspoons baking powder
• 3 large eggs
• 2 large egg whites
• 1 cup sugar
• 1/2 teaspoon pure vanilla or almond extract
• 1 pound mascarpone cheese
• 8 ounces creme fraiche
• Finely grated zest of 1 lemon
• 3/4 cup confectioners' sugar, plus more to taste
• 1 tablespoon kirsch or amaretto, optional
• 2 pints mixed berries
• Confectioners' sugar, for dusting

1. preheat the oven to 350 degrees.
2. Brush 3 (8-inch) round baking pans with butter and line the bottoms with parchment paper cut to fit.
3. Brush with butter again and dust with flour, tapping out excess.
4. Place 1 tablespoon flour, the almonds and baking powder in the bowl of a mini food processor and pulse until finely ground.
5. Fill a pot -- large enough to set the bowl of an electric mixer in it without the bowl touching the bottom -- with 1 inch water and bring to a simmer over low heat.
6. Place the eggs, egg whites and sugar in the bowl and gently whisk to incorporate.
7. Place the bowl over the pot of steaming water and whisk constantly until the sugar has dissolved, about 3 minutes.
8. Return bowl to the mixer fitted with the whisk attachment.
9. Beat on medium-high speed until pale yellow, thick and fluffy, about 7 minutes.
10. Add vanilla and stir to combine.
11. Using a rubber spatula, fold almond mixture into batter.
12. Divide batter evenly among pans and bake until golden, 20 to 25 minutes.
13. The centers will rise and fall during baking.
14. Transfer pans to a wire rack and let cool 5 minutes.
15. Run a butter knife around the edges of the cakes and turn them out onto a flat plate or cardboard round.
16. Peel off parchment and invert onto another plate or round.
17. Cakes should be right-side up.
18. Cool completely and wrap in plastic if not using immediately.

butter, flour, whole blanched almonds, baking powder, eggs, egg whites, sugar, vanilla, mascarpone cheese, creme fraiche, lemon, sugar, berries, confectioners

Taken from cooking.nytimes.com/recipes/8588 (may not work)