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Pastry chef, dessert innovator, and culinary influencer, Stephanie Nass, aka Chefanie, studied the culinary arts as a young woman in France and then staged at some of the most highly rated restaurants in Manhattan. She hopes to inspire you to bring people together to enjoy this delicious cake!
Gluten-Free Almond Cake with Chocolate Frosting
3/4 Cup almond paste
3/4 Cup granulated sugar
6 Large eggs 1 stick butter, softened
2 Teaspooon vanilla
1/2 Teaspoon baking powder
1 Teaspoon salt
1/2 Cup gluten-free flour
15 Ounces semisweet or bittersweet chocolate, chopped
2 1/4 Cups of sour cream, room temp
1/2 Cup light corn syrup
1/4 Cup powdered sugar
3/4 Teaspoon vanilla extract
Preheat oven to 325° F.
Prepare 2, 6-inch cake pans by spraying with canola oil.
In the bowl of a stand mixer with paddle attached, combine almond paste with sugar until it makes a grainy paste.
Add the butter and vanilla extract and mix until the batter is smooth and fluffy.
Add the eggs one at a time, mixing in between. Add vanilla.
Combine gluten-free flour, baking powder, and salt. Add slowly to wet mixture.
Once the mixture is smooth and creamy, pour into prepared cake pans.
Bake for 45 to 60 minutes, or until the top becomes golden brown and feels set when you press the center.
While cake is baking, whisk together mascarpone frosting ingredients.
Allow cake to cool for 15 minutes and then remove from pan.
Once the cakes have cooled, spread mascarpone frosting in between each cake layer.
Spread mascarpone frosting around the sides of the cake.
Apply #ChefanieSheet & enjoy!
Active Time: 30 minutes, Total Time: 1.5 hours. Serves 6.