-
1
For the cakes: Position a rack in the lower third of the oven and preheat to 350 degrees F. Lightly brush 2 (9-inch) round cake pans with shortening or butter.
-
2
Line bottoms with buttered parchment paper and dust with flour.
-
3
Sift the flour, baking powder, soda, and salt into a medium bowl; whisk to combine evenly.
-
4
Stir the sour cream, lemon juice and vanilla together in a liquid measuring cup, and set aside.
-
5
Beat the butter in a standing mixer with the paddle attachment on high until light and creamy, about 2 minutes.
-
6
Stop and scrape butter off the sides of the bowl.
-
7
Continue beating while gradually adding the sugar-- it should take a couple minutes to add all the sugar.
-
8
Continue beating until very light and fluffy, about 3 to 4 minutes more.
-
9
Scrape down the sides of the bowl and beat in the lemon zest.
-
10
Add the eggs, 1 at a time, beating well after each addition.
-
11
At low speed, add the flour mixture in 3 parts, alternating with the sour cream in 2 parts, beginning and ending with the flour.
-
12
Scrape the sides of the bowl and mix for 15 seconds longer.
-
13
Divide the batter evenly between the prepared pans and smooth the top with a knife.
-
14
(Lightly tap the pan on the counter so the batter settles evenly.)
-
15
Bake the cakes until a toothpick inserted in the center comes out clean, about 35 to 40 minutes.
-
16
Cool in the pan on a rack for 20 minutes; then turn cakes out onto the rack to cool completely.
-
17
For the Icing: Bring a few inches of water to a boil in a saucepan that can hold a mixer's bowl above the water.
-
18
Whisk the sugar, the egg whites, lemon juice, cream of tartar, and salt in the bowl by hand.
-
19
Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes.
-
20
Transfer the bowl to a standing mixer fitted with the whisk attachment and beat the whites at medium-high speed until they almost holds a stiff peak and are cool, about 10 minutes.
-
21
Beat in the butter, a little at a time, until the icing is smooth and spreadable.
-
22
(If the icing separates, just keep beating and it will come back together.)
-
23
To assemble the cake: Slice each cake in half horizontally with a serrated knife, to make 4 even layers, taking care that they are as flat and straight as possible.
-
24
Set a large flat plate on a large inverted bowl or bottom of a salad spinner (of course, if you have a cake stand, use that), dabbing a little frosting on the bottom of the plate to secure it.
-
25
Place a cake layer top side up on the plate.
-
26
Using an offset spatula spread about half of the jam in a thin layer over the first cake layer, leaving about 1/4-inch border along the outside.
-
27
Lay the second cake layer on top, stacking it as straight as possible.
-
28
Using an offset spatula spread about 1 cup of the icing on the top layer.
-
29
Place a third cake layer on top.
-
30
Spread remaining red raspberry jam over the cake layer and place the final layer on top, pressing down lightly to secure all 4 layers together.
-
31
Spread about 3/4 of the remaining icing around the sides with a knife or offset spatula, then ice the top of the cake.
-
32
Use an offset spatula to smooth icing as much as possible.
-
33
Press plain or iced cookies around the sides, taking care to leave space to cut the cake.
-
34
Garnish with additional candied almonds and sprinkle the top of the cake with pastel colored sanding sugars.
-
35
Serve immediately or set aside at room temperature for up to 2 hours before serving.
-
36
If refrigerating the cake, bring to room temperature 30 minutes before serving.
-
37
Cook's Note: Double wrap the cake in plastic wrap and store in the freezer for up to 2 months.
-
38
Sugar Cookies for Decorating and Eating: Whisk the flour, baking powder, and salt in a medium bowl.
-
39
Beat the butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds.
-
40
Add the eggs and vanilla mixing until fully incorporated.
-
41
Slowly add the flour mixture, and continue beating just until the dough comes together, stopping and scraping down the sides of the bowl as needed.
-
42
Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
-
43
Generously flour a clean work surface.
-
44
(For a nice, even layer of flour, lightly sift flour over the work surface.)
-
45
Gently roll chilled dough about 1/4-inch thick.
-
46
Cut into desired shape using a cookie cutter, working quickly enough so dough remains chilled.
-
47
If dough gets too soft, refrigerate on a lined baking sheet until firm again, about 30 minutes.
-
48
Transfer cut cookies to un-greased baking sheets, leaving about 1-inch between cookies.
-
49
Refrigerate the formed cookies for at least 30 minutes.
-
50
Lightly dust off excess flour with a dry pastry brush.
-
51
(Excess dough can be pressed into a disk, chilled and rerolled.)
-
52
Preheat the oven to 325 degrees F. Bake the cookies, until the bottoms are golden, about 12 to 15 minutes depending on shape.
-
53
Cool on the baking sheets until firm enough to transfer to a rack to cool.
-
54
Decorate as desired and serve.
-
55
Store in an airtight container at room temperature for up to 1 week.
