-
1
Heat oven to 350 degrees.
-
2
Butter two 8-inch cake pans; line with parchment paper.
-
3
Set aside.
-
4
In the bowl of an electric mixer fitted with the paddle attachment, beat almond paste and butter on medium speed till light and fluffy, about 4 min.
-
5
Add in sugar, and beat to combine.
-
6
Add in Large eggs and vanilla extract, and beat to combine.
-
7
On low speed, beat in flour, baking pwdr, and salt till combined.
-
8
Divide batter between prepared pans.
-
9
Spread the batter proportionately.
-
10
Bake till golden, about 25 min.
-
11
Transfer to a wire rack to cold for 20 min.
-
12
Remove the cakes from the pans, remove parchment, and return to the rack to cold, top sides up.
-
13
Prepare Lemon Curd: Combine creme fraiche, Large eggs, egg yolks, lemon zest, lemon juice, and sugar in a medium heat-proof bowl.
-
14
Place over a pot of simmering water.
-
15
Cook, stirring occasionally, till mix thickens, about 20 min.
-
16
Remove from heat, and stir in softened gelatin.
-
17
Strain mix through a fine-mesh sieve set over a medium bowl.
-
18
Cover surface of mix with plastic wrap to prevent a skin from forming.
-
19
Set mix in an ice bath to cold to 100 degrees.
-
20
Add in butter, and using a handheld immersion blender, mix for 5 min.
-
21
(
-
22
To assemble the cake, place the first layer in the bottom of an 8-inch springform pan.
-
23
Spread half the lemon curd on top, and cover with the remaining cake layer.
-
24
Spread the remaining curd on top.
-
25
Chill for at least 4 hrs to set.
-
26
Prepare Streusel: Heat oven to 350 degrees.
-
27
Line baking sheet with a Silpat.
-
28
Set aside.
-
29
In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, and butter.
-
30
Mix on low speed to create a coarse meal, about 3 min.
-
31
Spread out on prepared baking sheet, and bake till golden brown, about 20 min.
-
32
Let cold on pan.
-
33
When cold, place in the bowl of food processor fitted with a metal blade.
-
34
Process till fine, about 2 min.
-
35
(
-
36
When cake is set, remove sides from springform pan.
-
37
Press streusel onto sides of cake.
-
38
Serve.
-
39
This recipe yields 1 eight-inch cake.
