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Daily Meal

Friday, February 01 2019

This Valentine's Day cake is a showstopper! Topped with colorful heart sugar cookies and plenty of sprinkles, this party-worthy dessert is easy and impressive. It's covered with a luscious almond whipped cream frosting and filled with tart strawberry-rhubarb jam. 

INGREDIENTS
3/4 - cup all-purpose flour
1 1/2 - teaspoons baking powder
9 - eggs, separated
1 - teaspoon kosher salt
3/4 - cup sugar
1 - 8 ounce container almond paste, crumbled
1 1/2 - teaspoons vanilla
3/4 - teaspoon almond extract
2 - cups heavy whipping cream
2/3 - cup powdered sugar
1 - teaspoon almond extract
1 - cup strawberry-rhubarb jam
Desired sprinkles
Decorated heart cookies, if desired


DIRECTIONS
Preheat oven to 350 degrees F. Grease and line the bottom of three 8-inch round cake pans with parchment paper.* Grease paper; set pans aside.


In a small bowl whisk together flour and baking powder. In a large bowl beat egg whites and salt with a mixer on medium until soft peaks form. Beat in sugar one tablespoon at a time. Continue beating until stiff peaks form; set aside.
In another large bowl combine almond paste and egg yolks; beat on high 2 minutes until pale and fluffy (allow some almond paste chunks to remain intact), scraping down sides of bowl as needed. Mix in vanilla and almond extract. Gently fold whites into yolk mixture; fold in flour mixture. Pour batter into prepared pans. Bake 20 to 25 minutes or until a toothpick inserted in centers comes out clean.
Cool in pans on wire racks 10 minutes. Remove from pans; remove paper. Let cool completely on racks. Spread 1/2 cup each jam and Whipped Cream Frosting between layers. Frost cake with remaining Whipped Cream Frosting. Decorate and add cut-out heart cookies, as desired. Chill, covered, up to 24 hours. Makes 12 servings.


For Whipped Cream Frosting: In a bowl beat 2 cups heavy whipping cream, 2/3 cup powdered sugar, and 1 teaspoon almond extract until stiff peaks form.


FROM THE TEST KITCHEN
*For a two-layer cake, use 9-inch round cake pans; reduce jam to 1/2 cup.

NUTRITION FACTS (Valentine's Cake)
Per serving: 479 kcal , 24 g fat (12 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 185 mg chol. , 229 mg sodium , 54 g carb. , 1 g fiber , 42 g sugar , 8 g pro.

Posted by: AT 12:17 pm   |  Permalink   |  Email