Cherries and almonds are close botanical relatives, and they're famously compatible in desserts. Here, they meld lusciously in a three-tier cake layered with sour-cherry jam and buttercream and cloaked in marzipan.

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Ingredients

FOR THE ALMOND CAKES:
FOR THE ASSEMBLY:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Coat cake pans with cooking spray; cover bottoms with parchment, and coat again. Sift together flours and confectioners' sugar. Set aside.

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  • Put egg whites, brown sugar, and cream of tartar into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form. Gently fold in flour mixture. Divide batter among prepared pans, smoothing tops with an offset spatula.

  • Bake until a cake tester inserted in centers comes out clean. Transfer to wire racks; let cool in pans slightly. Invert cakes onto racks. Remove parchment; reinvert. Cakes can be wrapped in plastic and stored at room temperature up to 1 day.

  • To assemble: Lift out a gelatin layer, and invert onto a corresponding-size cake layer; remove plastic. Trim if needed. Spread with buttercream (see note below for amounts). Repeat. Stack, placing plain layer on top. Thinly coat tiers with buttercream; chill. Smooth marzipan over tiers. Pipe royal icing around base of each tier. Decorate finished cake with marzipan cherries.

  • Note: Batter amounts and cooking times are for 3-inch-deep round pans. 6-inch-diameter: 2 cups batter per layer (6 cups total), 40 minutes; 10-inch-diameter: 8 cups batter per layer (24 cups total), 40 minutes; 14-inch-diameter: 15 cups batter per layer (45 cups total), 50 minutes.Filling, frosting, and marzipan amounts for each tier are as follows. 6-inch-diameter: 1/3 cup gelatin per layer (2/3 cup total), 3/4 cup buttercream per layer, 1 cup buttercream for exterior (2 1/2 cups total), 1 1/2 pounds marzipan; 10-inch-diameter: 1 cup gelatin per layer (2 cups total), 2 cups buttercream per layer, 2 cups buttercream for exterior (6 cups total), 2 1/2 pounds marzipan; 14-inch-diameter: 2 cups gelatin per layer (4 cups total), 5 cups buttercream per layer, 4 cups buttercream for exterior (14 cups total), 4 pounds marzipan.

Cook's Notes

Make this batter recipe 6 times for the 3-tiered cake pictured here. Bake 3 cakes for each tier. Finished cake will serve about 150.

Reviews (1)

15 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
08/06/2013
I saw in PBS a similar recipe that Martha did with Julia Child ,there was 2 episodes ;one they did make the cake the other the marzipan fruits , I've tried to see this clip again but I've not found it .Maybe some body can tell us how and where to find it !