Almond Fortress Cake Recipe

Almond Fortress Cake

Almond Buttercream Icing:

3 1⁄2 ounces toasted almonds

4 large yolks

1 cup confectioner’s sugar

2/3 cup milk

1 1⁄2 cups softened unsalted butter

Ribbon cake:

8 oz cream cheese

12 oz softened unsalted butter

3 cups sugar

6 eggs

2 tsp. vanilla

3 cups cake flour

ICING: Grind almonds and set aside. With a mixer, whip egg yolks and sugar. Scald milk in a saucepan then gradually pour into the egg mixture with mixer on low. Return mixture to sauce pan and cook stirring constantly until it thickens. Return to mixer and beat until room temperature. Gradually add butter, beating until smooth. Stir in almonds.

CAKE: Blend cream cheese and butter. When butter and cream cheese are thoroughly blended, add sugar and vanilla, followed by eggs, one at a time, blending well after each egg. Add flour and mix thoroughly. Pour mixture into two greased 9" cake pans. Bake in pre-heated oven at 325 degrees for 30 to 35 minutes. Remove cakes from pans and allow to cool on baking rack.

Final Preparation: Level cakes with bread knife. Using a rubber spatula, apply almond butter icing to top of one cake, then carefully place second cake on top of it. Apply icing to sides and top of cake. Line the outside of the entire cake with Crème de Pirouline® cookies. Use remaining almond butter icing on top of cake leveling out to cookies.

Garnish with fresh seasonal fruit or chocolate shavings.

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