Berlin Air Cake

By Grammie926

Ingredients

• Cake
• 6 eggs, separated
• ¾ cup (175 mL) unsalted butter
• 1 ¾ cups (425 mL) granulated sugar, divided
• 1 ¾ cups (425 mL) all-purpose flour
• 1 tsp (5 mL) baking powder
• ½ tsp (2 mL) salt
• ½ cup (125 mL) milk
• ¾ tsp (4 mL) pure vanilla extract
• ¼ tsp (1 mL) cream of tartar
• ¾ cup (175 mL) sliced almonds
• Filling
• 1 cup (250 mL) drained canned peaches
• or mandarin oranges
• 1 cup (250 mL) whipping cream
• 1 envelope (10 g) Dr. Oetker Whip it
• 2 tbsp (25 mL) granulated sugar
• ½ tsp (2 mL) icing sugar

Details

Servings 10
Adapted from lcbo.com

Preparation

Step 1

1. Preheat oven to 325°F (160°C). Use three 9-inch (23-cm) springform pans or use cake tins lined with enough foil to overlap sides (to be used to lift cakes out); coat pan insides with spray. Separate eggs; set whites aside.

2. Using electric beaters, cream butter with ¾ cup (175 mL) sugar for 5 minutes, or until quite fluffy. Beat in egg yolks 1 at a time. Stir flour with baking powder and salt. Stir milk with vanilla. Using a spatula, stir a third of flour mixture into butter mixture; then stir in half of milk mixture. Repeat; then finish with final third of flour mixture. Divide batter between pans; spread out dough and smooth tops. 3 Using a clean bowl and clean beaters, whip egg whites and cream of tartar until soft peaks form when beaters are lifted. While beating, slowly add remaining 1 cup (250 mL) sugar. Continue to beat until whites are stiff and glossy. Dividing equally, spread over batter in pans; sprinkle with almonds.

4. Bake in centre of oven for 30 minutes or until top is lightly golden and a cake tester inserted in centre comes out clean. Cool on a rack for 10 minutes; then remove cakes from pans. Place back on rack to cool completely. (Baked cakes can be kept uncovered at room temperature for up to half a day.)

5. To assemble cake, coarsely chop well-drained peaches (or oranges). Pour whipping cream and Whip it into a cold mixing bowl; add 2tbsp (25mL) sugar. Whip cream with electric beaters until firm peaks form when beaters are lifted.

6. Set aside best-looking cake round for top layer. Place 1 round on cake plate; spread with half of cream. Dot with half of fruit. Top with another round. Repeat with cream and fruit.

7. Finally add reserved top layer. Lightly sift icing sugar over top. Uncovered, cake keeps well at room temperature for several hours, but other wise cannot be prepared ahead or frozen.