Name: Mini Almond Cake with Lemon Curd and Buttercream Frosting
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 to 8 servings
Ingredients: Nonstick cooking spray; 2 1/4 cups cake flour; 1 1/2 teaspoons baking powder; 3/4 teaspoon kosher salt; 2 sticks (16 tablespoons) plus 1 tablespoon unsalted butter, at room temperature; 1 1/2 cups granulated sugar; 1 tablespoon almond extract; 1 tablespoon vanilla extract; 5 large egg whites; 3/4 cup buttermilk; 2 sticks (16 tablespoons) unsalted butter, at room temperature; 2 tablespoons vanilla extract; 4 cups powdered sugar, sifted; 1 to 2 tablespoons whole milk, as needed; Food coloring, for decorating (optional); 1/2 cup jarred lemon curd; Rainbow sprinkles, for decorating (optional)

Directions

Special equipment:

Three 6-inch cake pans; flower piping tip (optional)

For the almond cake: Preheat the oven to 350 degrees F.
Prepare three 6-inch cake pans by lining the bottom with a piece of parchment paper and spraying the sides with nonstick cooking spray. Combine the cake flour, baking powder and salt in a large bowl. In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter with the granulated sugar until creamy, 1 to 2 minutes. Add in the almond and vanilla extracts and mix to combine, remove the bowl from the stand mixer and set aside.
In a separate bowl, whip the egg whites to stiff peaks with a stand mixer fitted with the whisk attachment or a hand mixer. Fold the egg whites into the creamed butter mixture. Add the bowl back to the stand mixer with the paddle attachment on low speed. While continuing to mix, gradually add in the flour mixture and the buttermilk. Mix for 30 seconds to 1 minute, until fluffy. Divide the batter between the prepared cake pans. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
For the buttercream frosting: Add the butter and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment. Mix together until they are fully combined, about 2 minutes on medium speed, making sure to scrape down the sides of the bowl. You want the vanilla to fully meld with the butter to get the best flavored frosting possible. Add the powdered sugar and mix on the lowest setting until the butter and sugar are fully incorporated, about 30 seconds. Stop the mixer and scrape down the sides of the bowl. Increase the mixer speed to medium-high and mix for 30 to 45 more seconds, until the frosting is light and fluffy. If the frosting is dry or crumbly, add 1 tablespoon of milk at a time and mix again until the desired consistency is achieved.
Transfer 1 cup of the buttercream into a bowl and mix with your favorite color if desired (I did pink), then place into a piping bag with a flower tip (optional) for decoration.
Once cooled, level the cakes by cutting the top/dome off of each cake so they are flat, using a serrated knife. Pipe a ring of frosting around the outside of the first cake layer then fill the center with 1/4 cup of the lemon curd. Place the second cake layer over the top and repeat with the frosting and remaining 1/4 cup lemon curd. Place the third cake layer on top and frost the cake with the remaining buttercream frosting. Decorate with sprinkles and piped colored flowers if desired.

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Mini Almond Cake with Lemon Curd and Buttercream Frosting

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