1 cup (2 sticks) salted butter, at room temperature, plus more for the pans
4 1/2 cups cake flour, plus more for the pans
2 tablespoons baking powder
1 teaspoon kosher salt
2 1/2 cups buttermilk
8 large egg whites
3 cups granulated sugar
3 teaspoons almond extract
1 teaspoon pure vanilla extract
Almond Buttercream, recipe follows
Creme Frangipane, recipe follows
1 cup lingonberry jam
2 teaspoons almond extract
1/2 teaspoon pure vanilla extract
8 large egg yolks
12 tablespoons granulated sugar
2 cups (4 sticks) salted butter, at room temperature and cut into 1/2-inch cubes
8 ounces almond paste
1/2 cup heavy whipping cream
1/4 cup granulated sugar
2 tablespoons salted butter, softened
2 tablespoons all-purpose flour
2 teaspoons almond extract
3/4 teaspoon vanilla extract
1/4 teaspoon kosher salt
Creme frangipane is generally made with an egg and used as a filling for tarts and pastries. In this recipe, I've replaced the egg with whipping cream to not only act as a binder, but also allow it to be used as a filling in the cake without baking. You'll also find this creme frangipane is not quite as thick and easier to spread on your cake.
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