Almond Cake Layered With Lemon Curd Recipe

• 6 ounce almond paste room temperature
• 1 c. unsalted butter plus more
• 1 c. sugar
• 4 lrg Large eggs lightly beaten
• 1/4 tsp pure vanilla extract
• 1 c. cake flour
• 1/2 tsp baking pwdr
• 1 pch salt
• 3/4 c. creme fraiche
• 6 lrg Large eggs
• 3 lrg egg yolks
• 1 Tbsp. lemon zest
• 2 c. freshly-squeezed lemon juice
• 2 c. sugar
• 4 sht gelatin softened in water
• 12 Tbsp. cut up unsalted butter room temperature
• 1 c. all-purpose flour
• 2 c. sugar
• 1 c. unsalted butter

1. Heat oven to 350 degrees.
2. Butter two 8-inch cake pans; line with parchment paper.
3. Set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat almond paste and butter on medium speed till light and fluffy, about 4 min.
5. Add in sugar, and beat to combine.
6. Add in Large eggs and vanilla extract, and beat to combine.
7. On low speed, beat in flour, baking pwdr, and salt till combined.
8. Divide batter between prepared pans.
9. Spread the batter proportionately.
10. Bake till golden, about 25 min.
11. Transfer to a wire rack to cold for 20 min.
12. Remove the cakes from the pans, remove parchment, and return to the rack to cold, top sides up.
13. Prepare Lemon Curd: Combine creme fraiche, Large eggs, egg yolks, lemon zest, lemon juice, and sugar in a medium heat-proof bowl.
14. Place over a pot of simmering water.
15. Cook, stirring occasionally, till mix thickens, about 20 min.
16. Remove from heat, and stir in softened gelatin.
17. Strain mix through a fine-mesh sieve set over a medium bowl.
18. Cover surface of mix with plastic wrap to prevent a skin from forming.
19. Set mix in an ice bath to cold to 100 degrees.
20. Add in butter, and using a handheld immersion blender, mix for 5 min.
21. (
22. Makes about 4 c.)
23. To assemble the cake, place the first layer in the bottom of an 8-inch springform pan.
24. Spread half the lemon curd on top, and cover with the remaining cake layer.
25. Spread the remaining curd on top.
26. Chill for at least 4 hrs to set.
27. Prepare Streusel: Heat oven to 350 degrees.
28. Line baking sheet with a Silpat.
29. Set aside.
30. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, and butter.
31. Mix on low speed to create a coarse meal, about 3 min.
32. Spread out on prepared baking sheet, and bake till golden brown, about 20 min.
33. Let cold on pan.
34. When cold, place in the bowl of food processor fitted with a metal blade.
35. Process till fine, about 2 min.
36. (
37. Makes about 1 c.)
38. When cake is set, remove sides from springform pan.
39. Press streusel onto sides of cake.
40. Serve.
41. This recipe yields 1 eight-inch cake.
42. Yield: 1 cake

unsalted butter, sugar, eggs, vanilla, cake flour, baking pwdr, salt, creme fraiche, eggs, egg yolks, lemon zest, freshlysqueezed, sugar, sht gelatin, butter, flour, sugar, unsalted butter

Taken from cookeatshare.com/recipes/almond-cake-layered-with-lemon-curd-63618 (may not work)