Lemon Elderflower Almond Cake

Posted by Alayne Gardner-Carimi on

Ingredients (16 servings)
½ cup butter, softened
¼ cup vomFASS Lemon Extra Virgin Olive Oil
1 cup sugar
4 eggs
6 Tbsp Greek yogurt
3 Tbsp vomFASS Elderflower Liqueur
1½ cups almond flour
½ cup organic coconut flour
2 tsp baking powder
¼ tsp sea salt

3 lemons
1½ cups sugar
½ cup butter (1 stick)
4 large eggs
½ cup lemon juice (2-4 lemons)
1/8 tsp sea salt

5 large gg whites
1 cup (heaping) sugar
¼ tsp sea salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 Tbsp vomFASS Elderflower Liqueur

Preheat oven to 350°F. Line two 8-inch round cake pan with parchment paper or oil and flour pan well; set aside.
Cream butter and sugar until light and fluffy, 7 – 10 minutes. 
Add in eggs, one at a time, and beat until fully blended. 
Add yogurt and vomFASS Elderflower liqueur and mix until combined.
In a separate bowl, combine Almond Meal/Flour, Organic Coconut Flour, baking powder and salt. 
Add the flour mixture to the butter mixture and beat until creamy.
Divide batter evenly between the prepared cake pans and smooth tops. Bake until set and a tester inserted in the center comes out clean, about 25 minutes.
Let cool completely. 

Zest the rind of 3 lemons, being careful to avoid the white pith.
Juice the lemons.
Mix the zest with the sugar.
Cream butter and beat in the sugar and lemon mixture.
Add eggs, one at a time, making sure each is incorporated before adding the next.
Then add the lemon juice, mix until combined.
Pour mixture into 2-quart saucepan and cook over low heat until thickened (about 12 minutes), stirring constantly.
The lemon curd will thicken at about 170F, just below simmer.
Remove from heat and cool or refrigerate.

Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. 
Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. 
Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. 
Once all butter has been added, whisk in vomFASS Elderflower Liqueur. 
Switch to the paddle attachment and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. 
Scrape down sides of bowl with a flexible spatula and continue beating until the frosting is completely smooth. 
Keep buttercream at room temperature if using the same day. 
If not, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Cut cakes in half horizontally by drawing dental floss through middle to create two layers. Cake is fragile at this point so move layers with large spatula.
Place first (½) layer on plate, brush with vomFASS Elderflower liqueur, top with Lemon Curd
Place second (½) layer over first, brush with liqueur, add a layer of buttercream topped with lemon curd.
Add third 
(½) layer, brush with vomFASS Elderflower liqueur, top with Lemon Curd.
Complete with forth (½) layer, brushing with liqueur and topping with butter cream.
Cover the edges with remaining frosting.
Decorate with fresh flowers.

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