Decorate cake with fresh flowers, if desired. For a more finished look, use the straightedge of a metal bench scraper to smooth sides and top. For loose swooshes and swirls, use the back of a spoon or a small offset spatula. Spread a generous layer of buttercream over the crumb coating (although you don’t need to use all the buttercream). Chill cake until icing is firm, about 10 minutes. This is called the crumb coating because it adheres any loose crumbs to the cake so the second layer of frosting is smooth. The idea is just to fill in any gaps and even out the sides where the layers may not align perfectly, so it’s fine if cake is visible beneath buttercream. Spread a thin, even layer of buttercream over top and around sides of cake. Stack reserved cake on top, creating a 4-layer cake separated by 3 layers of jam. Place on a platter or cake stand (it’s helpful to place strips of parchment around sides of platter and slightly underneath cake to keep platter clean during frosting). Brush top of remaining cake with St.-Germain mixture and spread with jam. Set aside the flatter, more even reassembled cake for the top. Arrange reserved cake layers back on top, cut sides down. Start with a couple of tablespoons, then add more as needed to cover surface (you want to avoid excess jam squeezing out the sides). Using a small offset spatula, spread a thin layer of raspberry jam over soaked cake. Using a pastry brush, dab all over cut sides of bottom layers. Stir St.-Germain and lemon juice in a small bowl. Using a long serrated knife and long back-and-forth strokes, cut cakes in half lengthwise (this is called “torting”) to form 4 layers. Position cooled cake layers on a flat surface, domed side down. Let come to room temperature, then beat with paddle attachment in stand mixer until smooth. Transfer to an airtight container and chill. Step 12ĭo Ahead: If using same day, let buttercream sit covered at room temperature. Cover with plastic until ready to use (you should have about 4 cups). When you’ve added all the butter and buttercream is smooth and silky, beat in vanilla. Just keep beating until it comes together, which can take 8–12 minutes. Be patient and don’t be alarmed if mixture starts to look curdled or soupy (depending on temperature of butter and meringue). Step 11Īdd butter one piece at a time, beating thoroughly to incorporate before adding the next. Beat on high speed until a dense, fluffy meringue forms and sides and bottom of bowl are cool to the touch, 8–10 minutes. Scrape mixture into the bowl of stand mixer fitted with the whisk attachment. Warm egg white mixture, whisking constantly (the sugar will help prevent the whites from cooking), until sugar is dissolved, mixture is thick and opaque, and an instant-read thermometer registers 160°, 5–8 minutes (this pasteurizes the egg). Set bowl over a large saucepan filled with 1" of gently simmering water (make sure bottom of bowl is not touching water). Let cakes cool completely.Ĭombine egg whites, sugar, salt, and cream of tartar in a large heatproof bowl. Cut around sides with a thin knife and invert onto wire racks remove parchment. Note: This cake will still look relatively pale when fully baked. Step 7īake cakes with pans side by side, rotating positions halfway through, until centers spring back and a tester inserted into the center comes out clean, 35-40 minutes. Step 6ĭivide batter evenly between prepared pans and smooth top. Remove bowl from mixer and fold several times by hand with a flexible spatula, scraping bottom and sides to make sure batter is evenly mixed. Slowly stream in lemon juice (at this point the batter might look a little curdled, which is normal). Step 5Īdd dry ingredients in three additions, alternating with milk in two additions, beginning and ending with dry ingredients. Reduce mixer speed to low and slowly stream in oil scrape sides again (this is important because it’s a high volume of batter). Beat in egg yolks and vanilla and almond extracts. Scrape down sides again to make sure all ingredients are incorporated. Reduce mixer speed to medium and beat in eggs one at a time, incorporating each fully before adding the next. Beat on medium-high speed, scraping down sides of bowl occasionally, until mixture is extremely light and fluffy, 6–8 minutes. Step 3īeat butter in the large bowl of a stand mixer fitted with the paddle attachment until smooth, then add sugar mixture. Combine sugar and lemon zest in another medium bowl and massage with your fingertips until mixture is very fragrant and looks like wet sand, about 1 minute. Whisk flour, baking powder, and salt in a medium bowl. Coat bottom and sides of two 10" round cake pans with cooking spray. Arrange a rack in center of oven and preheat to 350°.
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