About the Recipe
What You'll Love
Ingredients
Cake layers:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons almond extract
1 cup milk
Pastry Cream:
2 cups whole milk
½ cup granulated sugar
4 large egg yolks
¼ cup cornstarch
1 teaspoon almond extract
Cherry Filling:
2-3 cups fresh cherries, pitted and halved
¼ cup granulated sugar
1-2 tablespoons lemon juice
Whipped Cream Frosting:
2 cups heavy cream
½ cup powdered sugar
1 teaspoon almond extract
Preparation
Preheat your oven to 350°F
Grease and flour three 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter equally among the prepared pans. Smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
While the cakes are baking, prepare the pastry cream.
In a saucepan, heat the milk over medium heat until it reaches a simmer.
In a medium bowl, whisk together the granulated sugar, egg yolks, and cornstarch until well combined and slightly thickened.
Slowly pour the hot milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. (Watch it so that it does not start to burn).
Remove from heat and stir in the almond extract. Transfer the pastry cream to a bowl, cover with plastic wrap, and refrigerate until chilled.
In a small saucepan, combine the cherries, granulated sugar, and lemon juice. Cook over medium heat for about 5 minutes, or until the cherries release their juices and the sugar has dissolved. Remove from heat and let cool.
Once the cakes have cooled completely, place one layer on a serving plate. Spread a layer of chilled pastry cream over the top, followed by a layer of the cherry filling. Repeat this process with the remaining cake layers, ending with a layer of cherry filling.
To make the whipped cream frosting, combine the heavy cream, powdered sugar, and almond extract in a mixing bowl. Whip on high speed until stiff peaks form.
Frost the top and sides of the cake with the whipped cream frosting. If desired, garnish with additional cherries.
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the cake to set.
Slice and enjoy this delectable Almond Cherry Bliss Birthday Cake with your loved ones!
Tip: The cake can be kept for up to 3-4 days. It is best to store the cake in an airtight container in the refrigerator to maintain its freshness and prevent the pastry cream from spoiling. Before serving, allow the cake to come to room temperature for about 30 minutes to enhance its flavors.