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Recipe Detail Page
Almond Layer Cake with Sour Cherries
Holiday 2021
Denmark is known for its layer cakes that are made exclusively with old-fashioned sponges covered with plenty of cream. The trick to getting it right is ensuring the batter isn’t overmixed; you want to keep as much air from the whisked eggs as possible by incorporating the butter and dry ingredients on the lowest speed just until it all comes together. Cherries can be made ahead and chilled in an airtight container for up to 2 days. The sponge can be made ahead and chilled, wrapped in plastic or an alternative covering, for up to 2 days. Skim milk powder is added to provide extra stability to the cream. If you don’t have any on hand, it can be omitted as it won’t impact the texture or flavour.
Serves 6 to 8
SOUR CHERRIES
1 jar (796 mL) sour pitted cherries
in light syrup, drained and liquid reserved
1 tbsp (15 mL) cornstarch
3/4 cup (175 mL) granulated sugar
1/2 small cinnamon stick
1/2 vanilla bean, seeds scraped and reserved
SPONGE
1 1/4 cups (310 mL) unsalted butter, plus more for greasing
1/2 cup (125 mL) whole milk
1 1/2 tsp (7 mL) almond extract
2 3/4 cups (675 mL) all-purpose flour, plus more for dusting
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
4 eggs
1 1/2 cups (375 mL) granulated sugar
1/2 vanilla bean, seeds scraped
TO FINISH
1 carton (500 mL) 35% cream
3 tbsp (45 mL) icing sugar
2 tsp (10 mL) skim milk powder (optional)
1/4 cup (60 mL) toasted sliced almonds
1. For the cherries, combine 1 tbsp (15 mL) reserved cherry syrup with cornstarch in a small bowl. Set aside. Combine 1 cup (250 mL) reserved cherry syrup with drained cherries, 3/4 cup (175 mL) granulated sugar, cinnamon stick and vanilla bean pod and seeds in a medium saucepan. Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring occasionally, until cherries are deeply red and wrinkled, and syrup has lightly reduced about 25 minutes. Stir cornstarch mixture, then add to cherries. Increase heat to medium and cook, stirring constantly, until thickened, 1 to 2 minutes more. Scrape into a bowl and refrigerate, covered, until completely cool, 2 hours. Discard cinnamon stick and vanilla bean before using.
2. For the sponge, arrange the oven rack at the centre of the oven. Preheat to 350°F (177°C). Lightly butter three 8-inch (2 L) metal cake pans. Line bottoms with parchment paper. Dust with flour. Set aside.
3. In a medium saucepan, melt 1 1/4 cups (310 mL) butter with milk over medium heat. Remove from heat and stir in almond extract. Let cool to room temperature, 15 minutes.
4. In a medium bowl, whisk together flour, baking powder and salt. Using a stand mixer fitted with the whisk attachment, beat eggs with 1 1/2 cups (375 mL) sugar and seeds from 1/2 a vanilla bean on medium-high speed until pale and thick, 5 to 6 minutes. Stir cooled butter mixture, then add to egg mixture on lowest speed, just until combined. Add flour mixture on lowest speed, just until no streaks remain and a shiny batter forms. Gently scrape batter into prepared pans; smooth tops lightly.
5. Bake in the centre of the oven until cakes are springy to the touch, 26 to 28 minutes. Transfer to a wire rack and let cool completely in pans, 1 hour.
6. To finish, in a large bowl, whisk cream with icing sugar and skimmed milk powder, if using, until soft peaks form. Turn cakes out onto rack; remove parchment. Trim tops. Set 1 cake on a cake plate. Fill a piping bag fitted with a round tip with some cream. Pipe a circular line of cream just inside the outer edge of the cake to create a barrier to hold cherries in place. Fill centre with half of the cherries, evenly spreading to cream edge. Stack with another cake and repeat with whipped cream and remaining cherries. Stack with final cake and spread remaining cream all around top and sides to cover. Sprinkle perimeter of cake with toasted almonds. Chill until ready to serve.
Serves 6 to 8
