-
1
For almond cream filling: Pour half and half into medium saucepan.
-
2
Scrape in seeds from vanilla bean; add bean and bring cream to simmer.
-
3
Remove from heat; cover and steep 15 minutes.
-
4
Blend sugar and flour in medium bowl.
-
5
Whisk in eggs, then warm half and half mixture; return to same pan.
-
6
Add almond paste.
-
7
Whisk over medium heat until almond paste dissolves and custard boils, about 10 minutes.
-
8
Remove from heat.
-
9
Add white chocolate and butter; whisk until melted and smooth.
-
10
Press plastic wrap onto custard; chill 3 hours.
-
11
Remove vanilla bean.
-
12
Beat cream to peaks; fold into custard in 3 additions.
-
13
Cover; chill at least 6 hours.
-
14
(This part can be done 2 days in advance--keep chilled.) For cake: Preheat oven to 325u00b0F.
-
15
Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides.
-
16
Sift flour, 3/4 cup sugar, baking powder, and salt into large bowl.
-
17
Using electric mixer, beat 1/2 cup lukewarm water into dry ingredients; beat in oil, egg yolks, both extracts, and peel.
-
18
Using clean dry beaters, beat whites in medium bowl until soft peaks form.
-
19
Gradually add remaining 1/2 cup sugar, beating until stiff but not dry.
-
20
Fold whites into batter in 3 additions.
-
21
Measure 4 2/3 cups batter into 1 prepared pan and 3 1/3 cups batter into second pan.
-
22
Bake cakes until tester inserted into center comes out clean, about 25 minutes for thinner cake and 30 minutes for larger cake.
-
23
Cool cakes in pans on racks 10 minutes.
-
24
Cut around cakes and turn out onto racks; cool completely.
-
25
Place thinner cake on 9-inch-diameter tart pan bottom.
-
26
Spread with 1/2 cup preserves, leaving 1/2-inch plain border.
-
27
Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly.
-
28
Chill until filling is firm, about 15 minutes.
-
29
Cut larger cake horizontally in half.
-
30
Place 1 half, cut side down, atop chilled filling.
-
31
Spread with 1/2 cup preserves, leaving 1/2-inch plain border.
-
32
Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly.
-
33
Top with remaining cake layer, cut side down.
-
34
Cover cake and remaining filling; chill 3 hours.
-
35
For almond cream cheese frosting:
-
36
Beat cream cheese, butter, sugar, and both extracts in large bowl to blend.
-
37
Beat in 3/4 cup remaining filling.
-
38
Spread 1 cup frosting thinly over sides and top of cake.
-
39
Spread cake with remaining frosting, building high rim around top edge.
-
40
(Can be made 1 day ahead. Cover with cake dome and chill.).
-
41
Mound berries on top of cake.
-
42
Brush top of berries with warm jelly to glaze.
-
43
Serve immediately, or chill up to 6 hours.
