SERVES 8 TO 10
Do not grease and flour the sides of the cake pan, but simply line the bottom with parchment paper. This batter is very delicate, so be very gentle when transferring it to the pan to avoid deflating it. To ensure an even, level cake, be sure to cool it completely in the pan. Click here for more information on frosting a layer cake. See the sidebars that follow the recipe.
|
GENOISE |
|
|
1¼ |
cups (5 ounces) cake flour |
|
½ |
teaspoon salt |
|
5 |
large eggs, room temperature |
|
¾ |
cup (5¼ ounces) sugar |
|
1 |
teaspoon vanilla extract |
|
5 |
tablespoons unsalted butter, melted and cooled |
|
AMARETTO SOAKING SYRUP |
|
|
¼ |
cup (1¾ ounces) sugar |
|
⅓ |
cup water, plus extra as needed |
|
¼ |
cup amaretto |
|
BUTTERCREAM AND FILLING |
|
|
4 |
large egg whites, room temperature |
|
1 |
cup (7 ounces) sugar |
|
|
Pinch salt |
|
4 |
sticks (1 pound) unsalted butter, cut into chunks and softened |
|
¼ |
cup amaretto |
|
½ |
cup seedless raspberry jam |
|
1 |
cup (3½ ounces) sliced almonds, toasted |
1. FOR THE GENOISE: Adjust oven rack to middle position and heat oven to 350 degrees. Line bottom of 9-inch springform pan with parchment paper (do not grease). Whisk flour and salt together in medium bowl.
2. Whisk eggs and sugar in bowl of stand mixer until combined. Set bowl over large saucepan of barely simmering water, making sure that water does not touch bottom of bowl. Heat egg mixture, whisking constantly, until warm but not hot (about 100 degrees), 1 to 2 minutes.
3. Remove from heat, fit stand mixer with whisk attachment, and whip mixture on medium-high speed until very thick and voluminous, 4 to 6 minutes. Whip in vanilla.
4. Transfer 1 cup of whipped egg mixture to medium bowl and set aside. Sift half of flour mixture over remaining egg mixture and fold very gently with large rubber spatula to incorporate, 12 to 15 folds. Sift remaining flour mixture over batter and very gently fold together until just combined, 8 to 10 folds.
5. Stir melted butter into reserved egg mixture and then fold it gently into cake batter until just barely incorporated, being careful not to deflate batter, 4 to 6 folds.
6. Immediately scrape batter into prepared springform pan. Bake cake until deep golden brown and toothpick inserted in center of cake comes out with few crumbs attached, 18 to 22 minutes, rotating pan halfway through baking.
7. Let cake cool completely in pan, about 2 hours. Run thin knife around edge of cake, then remove sides of pan. Flip cake out onto parchment-lined plate (to protect delicate top). Peel off parchment, flip cake right side up onto wire rack, and discard parchment.
8. FOR THE AMARETTO SOAKING SYRUP: Bring sugar and water to boil in small saucepan over high heat until sugar dissolves, then set mixture aside to cool. Transfer cooled syrup to liquid measuring cup, add amaretto, then add extra water as needed to measure ⅔ cup.
9. FOR THE BUTTERCREAM AND FILLING: Whisk egg whites, sugar, and salt in bowl of stand mixer until combined. Set bowl over saucepan filled with 1 inch of barely simmering water, making sure that water does not touch bottom of bowl. Heat egg mixture, whisking constantly, until opaque and warm but not hot (about 120 degrees), about 2 minutes. Remove from heat, fit stand mixer with whisk, and whip mixture on medium-high speed until glossy, sticky, and barely warm (about 80 degrees), about 7 minutes. Reduce mixer speed to medium and add butter, 1 chunk at a time, until incorporated, 1 to 2 minutes. Add amaretto until combined. Cover frosting with plastic wrap until needed, or refrigerate for up to 3 days.
10. Cut 2 horizontal lines around sides of cake; then, following scored lines, cut cake into 3 even layers using long serrated knife. Brush cut side of each layer (including both sides of middle layer) evenly with soaking syrup.
11. Line edges of cake platter with 4 strips of parchment paper to keep platter clean. Place bottom cake layer on prepared platter. Spread ¼ cup jam over cake, leaving ¼-inch border at edge. Spread ½ cup buttercream evenly over jam, right to edge of cake. Repeat with middle cake layer, remaining ¼ cup jam, and ½ cup buttercream. Place remaining cake layer on top and press lightly to adhere. Frost cake with remaining buttercream.
12. Refrigerate cake until it absorbs soaking syrup, at least 2 hours or up to 24 hours. Before serving, let cake sit at room temperature, 30 minutes to 1 hour, press almonds into sides of cake, and carefully pull out pieces of parchment from beneath cake before serving.