Ingredients
Method
Almond Cake
- Preheat your oven to 350ºF and spray 13x9 pan with non-stick pan spray, set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, powdered sugar, salt, vanilla extract, and almond extract until smooth.
- Beat in the eggs at low speed, scraping down the sides of the bowl in between.
- With the mixer running, add half of the almond flour. Scrape down the sides of the bowl then add the remaining almond flour, as well as the baking powder.
- Slowly pour in the milk while the mixer runs on low.
- Mix until combined, scraping down the sides of the bowl when needed.
- Pour batter into your 13x9 pan and tap on the counter a few times to release any air bubbles.
- Bake for 25 minutes, or until cooked through.
- Let your cake cool completely while you make the cherry buttercream.
Cherry Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, whip together the butter and powdered sugar until light and fluffy. It will take roughly 5 minutes.
- Mix in the vanilla bean paste, and salt, until well combined.
- Pour in the heavy cream 1 Tbsp at a time until combined, then turn mixer up to medium-high speed and whip until light and fluffy.
- Add in the cherry preserves and mix until combined.
- Transfer the buttercream into a piping bag fitted with a star tip.
Assembly
- Using a 2 inch round cookie cutter, cut out 12 cake rounds.
- Pipe the cherry buttercream onto each of the cake rounds.
- Place another cake round on top of each layer of buttercream.
- Pipe a rosette on the top of each cake round.
- OPTIONAL: Place 1/8 cup of cherry preserves in a blender with 1 tbsp of water and blend until smooth. Drizzle the tops of each little layer cake with the cherry mix, add some slices almonds for decoration.
