Almond, Lemon, Strawberry, Meringue Tomboy Cake

By mariannefeldman

by Janet McCracken and Alison Roman
The Tomboy Cake epicurious.com
https://www.miette.com/pickup/cakes/vanilla-tomboy.html
recipe for Miette's Tomboy p 145 Rose's Heavenly Cakes (choc cake, vanilla frosting)
tomboy style cake has no frosting on sides

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature, plus more
• 2 1/2 cups all-purpose flour plus more
• 1 cup slivered almonds
• 4 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 2 1/2 cups sugar, divided
• 4 large egg yolks
• 6 large egg whites
• 1/4 teaspoon unflavored gelatin
• 1/3 cup fresh lemon juice
• 1/3 cup sugar
• 2 large eggs
• 6 tablespoons (3/4 stick) unsalted butter, cut into 1/2" pieces
• 1 cup chilled heavy cream
• 2 tablespoons powdered sugar
• 3/4 cup plus 2 tablespoons sugar
• 1/8 teaspoon kosher salt
• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 2/3 cup strawberry jam
• Special equipment: Three 8"-diameter cake pans with 2" sides; a candy thermometer; a pastry bag; a large star piping tip

Preparation

Step 1

Preparation

For cake:
Arrange racks in upper and lower
thirds of oven; preheat to 350°F. Butter and
flour cake pans. Line bottom of pans with
parchment-paper rounds; butter paper.
Pulse 2 1/2 cups flour and almonds in a food
processor until almonds are finely ground.
Transfer to a medium bowl and whisk in
baking powder and salt; set aside.

Combine milk and vanilla in a measuring
cup; set aside. Using an electric mixer, beat
2 cups sugar and 1 cup butter in a large bowl
until light and fluffy, 3-4 minutes. Add egg
yolks and continue to beat, occasionally
scraping down sides and bottom of bowl,
until pale yellow and fluffy, 4–5 minutes. Add
dry ingredients in 3 additions, alternating
with milk mixture in 2 additions, beginning
and ending with dry ingredients. (Do not
overmix or cake will dome and be dense.)

Using an electric mixer with clean, dry
beaters, whip egg whites in a medium bowl
until light and frothy. With mixer running,
gradually add remaining 1/2 cup sugar.
Beat meringue until medium peaks form,
3–4 minutes.

Fold 1/4 of meringue into batter just until
incorporated (this will lighten batter, making
it easier to fold in remaining meringue).
Gently fold in remaining meringue until fully
incorporated. Divide batter evenly among
prepared pans. Smooth tops.

Bake cakes, rotating from left to right and
top to bottom halfway through, until golden
brown and the sides of cakes begin to pull
away from pans, 40–45 minutes. Transfer
to wire racks. Let cakes cool in pans for
10 minutes. Invert cakes onto racks; peel off
parchment and let cool completely.

If needed, use a long serrated knife to
trim dome from each cake (about 1/8") to
create a flat surface. DO AHEAD: Cakes can
be made 1 day ahead. Wrap tightly in plastic
wrap and store at room temperature.

For lemon cream:

Place 2 teaspoons cold water in a
small bowl; sprinkle gelatin over. Let stand
until gelatin softens, about 10 minutes.

Whisk lemon juice, sugar, and eggs in
a medium metal bowl; place over a large
saucepan of simmering water and cook,
whisking constantly, until mixture thickens,
5–6 minutes. (Do not allow bottom of bowl
to touch the water or mixture will cook too
fast and eggs may scramble.)

Remove bowl from heat and transfer
mixture to a blender. With blender running,
add butter 1 piece at a time until butter is
completely incorporated. Add softened
gelatin and blend 30 seconds longer.

Transfer lemon curd to a medium bowl
and place a piece of plastic wrap directly on
the surface of the curd. Chill until cold and
set, 3–4 hours or overnight.

Using an electric mixer, beat chilled
cream in another medium bowl until soft
peaks form (warm cream will not whip up).
Add powdered sugar. Continue to beat until
medium peaks form, 2–3 minutes. Whisk
curd to loosen; gently fold in whipped
cream; set aside. DO AHEAD: Lemon cream
can be made 1 day ahead. Cover and chill.

For frosting and assembly:

Bring 3/4 cup sugar, salt, and 1/4 cup water to a boil in
a small saucepan, stirring to dissolve
sugar. Cook without stirring until candy
thermometer registers 240°F, 4-5 minutes.

Meanwhile, using an electric mixer, beat
egg whites in a medium bowl until light
and frothy (be sure to keep a close eye on
the sugar syrup). Beat in remaining 2 tablespoons
sugar and cream of tartar.

With mixer running, gradually add hot
syrup in a thin stream, allowing syrup to
drizzle down side of bowl into egg whites.
Beat until egg whites are tripled in volume
and meringue is very fluffy, cool, and
opaque white, about 12 minutes with a stand
mixer and up to 20 minutes with a hand
mixer. (Frosting made with a hand mixer
may not be as firm as that made with a stand
mixer.) Add vanilla and mix 1 minute longer.
Use meringue immediately.

Fill a pastry bag fitted with large star tip
halfway with prepared meringue.

Place 1 cake layer on a cake stand or
platter. Spread 1/3 cup strawberry jam over,
leaving a 1" border around edge. Spread
1/3 cup lemon cream over jam, keeping 1"
border. Pipe a ring of meringue frosting over
1" border around edge. Place second cake
layer atop meringue, pressing slightly to
adhere. Repeat process with second cake
layer, jam, lemon cream, and meringue.
(Cover and chill remaining lemon cream for
another use.) Place remaining layer on top.
Using offset spatula, generously spread
remaining meringue frosting on top layer of
cake. Chill up to 4 hours.

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