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1
Heat the oven to 375F.
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2
Lightly butter and flour two 10-inch circles of parchment paper cut to fit two 10-inch springform cake pans.
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3
Place them in the pansbuttered sides upand set aside.
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4
Begin making the sponge: Process the cup of untoasted pine nuts in a food processor until it resembles smooth peanut butter, pausing once or twice to scrape down the sides of the bowl.
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5
Using an electric mixer, beat the 12 egg yolks and 1/3 cup of the granulated sugar at medium-high speed until thick in texture, and light in color, and the batter forms a ribbon when the beaters are raised from the batter.
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6
Beat in the vanilla, lemon zest, and the pureed pine nuts until just blended.
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7
Reserve.
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8
Clean the beaters well, and in a clean bowl, beat the egg whites with the electric mixer until frothy.
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9
With the mixer running, add the salt, and slowly pour in the remaining 2/3 cup of sugar.
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10
Continue to beat the mixture until the whites stand in soft peaks, drooping just a bit when you raise the beaters.
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11
Gently fold the egg whites, one-third at a time, into the reserved yolk mixture.
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12
Keep the mixture light and airy; it is not necessary to entirely incorporate the whites before the next addition.
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13
In the same fashion, fold in the 1 1/2 cups flour in thirds, completely incorporating the mixture after the final addition.
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14
Divide the batter between the cake pans, place in the oven, and bake until a skewer inserted into the cakes comes out clean, 25 to 30 minutes.
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15
Place the pans on racks to cool completely.
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16
When cool, run a knife around each cake to make sure it wont stick, release the springform sides, remove the pan bottoms, and carefully peel off the parchment paper.
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17
Place the cakes back on the racks, and reserve.
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18
Make the buttercream icing: With an electric mixer, cream the butter and cream cheese until fluffy, occasionally scraping down the sides of the bowl.
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19
Gradually beat in the confectioners sugar, followed by a few tablespoons of cream and the egg yolk.
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20
Beat in the vanilla, lemon juice, lemon zest, and additional cream as needed to produce a spreadable icing.
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21
(You may make the buttercream in advance, and store it in the refrigerator, but allow it to warm slightly before use.)
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22
Assemble the cake: Combine one-third of the icing with 1/2 cup of the toasted pine nuts.
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23
Place one cooled cake on a cake stand or plate.
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24
Evenly spread the icing with the pine nuts on top of the first cake.
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25
Top with the second cake, bottom side down.
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26
Evenly spread the remaining icing (which has no pine nuts) over the entire cake top and sides.
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27
Then cover the entire cake, top and sides, with the remaining 2 cups of pine nuts.
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28
When applying them to the sides, gently press them into the icing in small handfuls.
