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1
Preheat oven to 350 degrees.
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2
Grease two 8-inch by 2-inch-deep round cake pans and line bottoms with parchment or waxed paper.
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3
In a bowl, beat together the eggs, 1/4 cup sour cream, vanilla and lemon zest.
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4
In bowl of an electric mixer, whisk together the cake flour, ground almonds, sugar, baking powder, baking soda and salt.
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5
Beat in butter and remaining 3/4 cup sour cream until light and fluffy, 1 to 2 minutes.
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6
Slowly beat in the egg mixture until fully combined.
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7
Scrape batter into prepared pans.
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8
Bake for 30 to 35 minutes, or until a toothpick inserted in center of a cake layer comes out clean.
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9
Let cake layers cool in pans on wire racks for 15 minutes, then invert onto racks and peel off paper.
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10
Let cool completely on racks.
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11
While cakes cool, make frosting: In a heatproof bowl suspended over a pan of simmering water (or use a double boiler), whisk egg whites, sugar and salt until sugar is completely melted (130 to 140 degrees on a candy thermometer), 3 to 4 minutes.
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12
Remove egg whites from heat; beat mixture with an electric mixer on medium-high speed until completely cooled and thickened, 5 to 7 minutes.
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13
Beat in the butter, a little at a time, until frosting is smooth and fluffy.
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14
Beat in the sherry, lemon zest and cinnamon.
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15
To frost cake, place 1 layer on a cake plate, rounded side down, trimming if necessary so it lies flat.
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16
Spread with a third of the frosting, top with second layer and frost remainder of cake.
