White Layer Cake with Strawberry Buttercream

If I could, I would bake a cake at least once every two weeks.  This has nothing to do with my sweet tooth either, it has more to do with the process of creating something beautiful.  I always say that my four favorite passions all phonetically begin with the same sound - fashion, food, flowers and photography.  When I can pair a few of these things together it makes me impossibly happy.  To relish in the end of summer, I decided to create a white layer cake with strawberry buttercream and decorate it with soft pink lisianthus flowers.  This recipe is unique because it incorporates two different types of frosting - a buttercream and an Italian meringue.  The latter takes a bit of time to make but it is definitely worth it.  It takes on the consistency of fluff and melts in your mouth.

White Layer Cake with Strawberry Buttercream

Equipment: Candy Thermometer, if possible

Cake

2 sticks unsalted butter, softened

2 1/2 cups sugar

2 1/2 cups flour

1/2 cup almond flour

4 teaspoons baking powder

1 cup milk, low-fat or whole milk

2 teaspoons vanilla extract

4 egg yolks

6 egg whites

Strawberry Buttercream (for filling)

1 cup unsalted butter, softened

2 cups confectioners sugar

4 tablespoons good quality strawberry preserves (I like Bonne Maman)

1 teaspoon vanilla extract

Italian Meringue (for frosting the cake)

1 1/2 cups sugar, plus 4 tablespoons

1/4 teaspoon salt

1/2 cup water

6 egg whites

1/2 teaspoon cream of tarter

1 teaspoon vanilla extract

Directions: Preheat oven to 350 degrees. Butter and flour three 8 inch cake pans, set aside.  Place flour and almond flour in a bowl, whisk together and set aside.  Place butter and 2 cups of sugar in a medium bowl. Using electric mixer, beat until light and fluffy, about 3 minutes.   Add egg yolks and beat to combine. Add mik and vanilla into a measuring cup and set aside.  Continue to beat until mixture is combined.  In 3 additions add the flour mixture with the milk and vanilla mixture.  Divide batter evenly among cake pans. Bake for 30 to 35 minutes or until a knife is entered into the center and it comes out clean.  Once done, let cool completely on a cooling rack.

To Make Buttercream: Place butter in a mixing bowl.  Using electric mixer beat until light and fluffy. Slowly add sugar and beat until combined.  Add preserves and vanilla and continue to beat for another few minutes until combined. Set aside.  

To Make Italian Meringue: Place 1 1/2 cups sugar, salt and water in a heavy bottomed sauce pan.  Bring to a boil. Using candy thermometer, cook over the heat until mixture registers to 240 degrees or about 4 to 5 minutes.  In the meantime, place egg whites in a bowl.  Using clean beaters mix until frothy. Slowly add the remaining 4 tablespoons of sugar, cream of tarter and vanilla extract.  Once the sugar mixture reaches the appropriate temperature, carefully pour into egg white mixture.  Continue to beat until egg whites have tripled in size and mixture has cooled completely.  This can take up to 15 minutes with a hand-held mixer (but it is worth the effort, I promise you!).  

Assembly:  Place one layer of cake on a cake stand.  Place a large dollop of the buttercream to cover surface.  Repeat with remaining layers.  Frost generously with meringue.  

*Recipe adapted from Bon Appetit's Tomboy Cake

*Photography & Styling by Alison