Almond Ricotta Cake A 2 Layer Cake Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.
• Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined. Add egg yolks, 1 at a time, beating well after each addition.
• Fold in almond flour and ricotta cheese with a silicone spatula.
• Wash and dry the beaters and beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds.
• Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.
• Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.

Steps:

• Preheat oven to 350 degrees F.
• Grease an 8-inch round cake pan with vegetable spray. An alternative is to butter and flour the cake pan.
• In a medium bowl, whisk together the cornmeal, cake flour and baking powder and set aside.
• Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add confectioners' sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla extract, whole eggs and egg yolks, 1 at a time. Mix until well combined. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
• Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.

Steps:

• 1. Prepare 2 (8 inch) cake pans by greasing well. Line the bottom of pans with waxed paper or parchment paper. Grease the paper. Dust entire pan(s) with flour. Tap out excess.
• 2. Preheat oven to 350 degrees or 325 degrees for convection oven.
• 3. Sift cake flour with baking powder and baking soda 3 times. Measure almond meal. Add to flour and mix well with a fork. Set aside.
• 4. In a large bowl beat the 4 egg yolks with the sugar, cream and cheese. Do this with a whisk by hand. Add the salt, zest, amaretto and almond extract. Whisk well.
• 5. Add the flour/almond meal mix all at once and fold in with a rubber spatula until well mixed.
• 6. In a separate bowl (not plastic), beat the 4 egg whites until stiff but not dry. I do this with a hand held mixer. Fold the beaten whites into the cake batter until well incorporated. Fold...do not beat or stir.
• 7. Divide the batter between the two prepared pans and bake about 25 minutes. Cakes will press back when touched and test dry with a pick.
• 8. Cool cakes on a rack for 20 minutes before flipping back on to rack and unmolding from pans. Remove the paper. Cool completely on the rack.
• 9. In a medium bowl mix/beat all the frosting ingredients until smooth.
• 10. Frost the cake and garnish with the sliced almonds. Keep cake covered in the refrigerator. Remove cake from fridge about 1 hour before serving to take the chill off.