-
1
To make the cakes:
-
2
Position a rack in the lower third of the oven and preheat to 350F (180C).
-
3
Lightly brush 2 round cake pans (9-inch) with butter or coat with cooking spray.
-
4
Line bottoms with buttered parchment paper and dust with flour.
-
5
In a large mixing bowl, sift together the flour, baking powder, soda, and salt, then whisk until well mixed.
-
6
In a medium bowl, add the sour cream, lemon juice and vanilla, stir until well blended.
-
7
Beat the butter in a big bowl with an electric mixer on high speed until light, fluffy and creamy, 2 to 3 minutes.
-
8
Turn off the mixer and scrape butter off the sides of the bowl if needed.
-
9
Keep beating while slowly adding the sugar-- it should take 2 to 3 to finish up all the sugar.
-
10
Keep beating until very light and fluffy, about 4 minutes more.
-
11
Scrape down the sides of the bowl and beat in the lemon zest.
-
12
Beat in the eggs, 1 at a time, and beat until well blended.
-
13
At low speed, add the flour mixture in 3 portions, alternating with the sour cream in 2 portions, starting and finishing with the flour.
-
14
Scrape the sides of the bowl and stir for 15 to 20 seconds until incorporated.
-
15
Pour the batter evenly between the prepared cake pans and smooth the top with a knife.
-
16
(Lightly tap the pan on the counter or a flat surface in order to let the batter evenly settle.)
-
17
Bake until a wooden stick inserted in the center comes out clean, 36 to 42 minutes.
-
18
Cool in the pan on a wire rack for about half an hour, then take cakes out, and let cool on the wire rack completely.
-
19
To make the Icing:
-
20
Bring a few inches of water to a boil in a saucepan that can hold a mixer's bowl above the water.
-
21
Add the sugar, the egg whites, lemon juice, cream of tartar, and salt in the mixing bowl, whisk by hand.
-
22
Place the bowl above the boiling water and go on whisking until the mixture is hot when you touch the bowl, and the sugar dissolves, about 2 minutes.
-
23
Remove the bowl above the hot water, beat the whites at medium-high speed until it almost holds a stiff peak and let cool, 8 to 10 minutes.
-
24
Beat in the butter gradually, until the icing is smooth and spreadable.
-
25
(If the icing separates, just continue beating and it will come back together.)
-
26
To assemble the cake:
-
27
Slice each cake in half horizontally with a serrated knife, to make 4 even layers, trying to slice the cakes as flat and straight as possible.
-
28
Set a cake stander, or a large flat plate on a large inverted bowl or bottom of a salad spinner, dabbing a little frosting on the bottom of the plate to secure it.
-
29
Arrange one cake layer top side up on the plate.
-
30
Spread about half of the jam with an offset spatula in a thin layer over the first cake layer, leaving about 1/4 inch border along the outside.
-
31
Place the second cake layer on top, stacking it as straight as possible.
-
32
Spread about 1 cup of the icing with an offset spatula on the top layer.
-
33
Lay a third layer on top.
-
34
Spread remaining red raspberry jam evenly over the cake layer and arrange the final layer on top, gently pressing down lightly to secure all 4 layers together.
-
35
Spread about 3/4 of the remaining icing around the sides with a knife, then ice the top of the cake.
-
36
Smooth icing with a knife or an offset spatula as much as possible.
-
37
Arrange and press plain or iced Easter bunny and egg cookies around the sides, ensuring to leave enough space to cut the cake.
-
38
Garnish with candied almonds and sprinkle pastel colored sanding sugars on top.
-
39
Serve right away or it can stay at room temperature for up to 2 hours before serving.
-
40
If keep the cake refrigerate, bring to room temperature half an hout before serving.
-
41
Wrap the cake in two layers of plastic wraps and freeze it, it can last for up to 2 months.
