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Special equipment: Two 16-inch cake pans
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Preheat the oven to 325 degrees F.
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Prepare two 16-inch cake pans by greasing them and lining the bottoms with parchment paper.
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In the bowl of an electric mixer fixed with the paddle attachment, add the liquid shortening, inverted sugar and vanilla.
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Then add the cake flour, granulated sugar, milk powder, baking powder, sea salt and cream of tartar.
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Mix on speed 1 for 1 minute.
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Then add half of the egg whites and mix on speed 1 for 3 minutes.
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Add the remaining egg whites and mix on speed 1 for 1 minute.
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Then mix on speed 3 for 3 minutes.
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Stop the mixer, scrape the bowl, and add the whole eggs, water and almond extract.
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Mix on speed 1 for 1 minute.
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Then on speed 3 for 3 minutes.
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Lastly, mix on speed 1 for 10 minutes.
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Fill the cake pans two-thirds full and bake until golden and a tester such as a toothpick comes out clean, 35 to 45 minutes.
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Let the cakes cool completely.
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To assemble the cake: Torte the cooled cakes (level and split them horizontally into 2 layers each).
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Generously spread a layer of the Ganache on the first layer of cake, then a generous layer of Cream Cheese Filling.
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Layer some fresh strawberries on top of the Cream Cheese Filling.
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Repeat with the next 2 cake layers.
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Top with the last cake layer and ice the cake smooth with the Vanilla Buttercream Icing.
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Lastly, pour a thin layer of Pink Poured Fondant over the top of the cake, letting it drip down the sides.
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In a microwave-safe glass bowl, heat the chocolate in the microwave in 30-second intervals until melted, stirring between each intervals.
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Add the cream and mix with a spatula until smooth.
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Let cool.
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Yield: enough for one 16-inch layer cake.
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In the bowl of an electric mixer fitted with the paddle attachment, cream the shortening and cream cheese until smooth.
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Then add the confectioners' sugar, sea salt, vanilla and butter emulsion.
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Mix it all on medium speed for 8 to 10 minutes.
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Yield: enough for one 16-inch layer cake.
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In the bowl of an electric mixer fitted with the paddle attachment, cream the shortening until smooth.
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Then add the confectioners' sugar, sea salt, vanilla and butter emulsion.
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Mix it all on medium speed for 8 to 10 minutes.
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Yield: enough for one 16-inch layer cake.
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In the bowl of an electric mixer fitted with the paddle attachment, add the confectioners' sugar, then the water, corn syrup, almond extract, vanilla, liquid whitener and food coloring.
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Mix it all on medium speed until smooth, about 10 minutes.
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Yield: enough for one 16-inch layer cake.
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This recipe was created by a contestant during a cooking competition.
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The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
