Ingredients:
3 cups cake
flour
1 tablespoon
baking powder
½ teaspoon
salt
10
tablespoons unsalted butter, softened
1 ½ cups
granulated sugar
¼ cup
marzipan
2 teaspoons
almond extract, divided
1 teaspoon
vanilla extract
1 cup milk
6 egg whites,
stiffly beaten
2 (16-ounce)
cans white frosting
3 cups
whipped topping
Preparation:
Preheat the
oven to 350ºF.
Grease and
flour three 9-inches round cake pans.
Sift cake
flour, baking powder and salt together into a medium bowl.
Combine butter,
1 ½ cups granulated sugar and marzipan in a large bowl.
Beat with an
electric mixer set at medium speed until fluffy.
Beat in 1
teaspoon almond extract and vanilla extract.
Add flour
mixture alternately with milk, beating continually.
Beat until well
mixed.
Fold in the
beaten egg whites.
Pour equal
portions of batter into prepared cake pans.
Bake layers
until a toothpick inserted in the center of each layer comes out clean, about
25
minutes.
Transfer cake
pans to wire racks.
Let stand to
cool for 10 minutes.
Turn the
layers onto wire racks to cool completely.
Mix frosting
and whipped topping in a large bowl.
Stir in
remaining almond extract.
Spread
between layers and over top and sides of cake.
Variation from Grandma’s
kitchen
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