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ALMOND BUTTERCREAM LAYER CAKE

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Ingredients
  

  • 2 cups of Roasted Almonds crushed
  • 1/2 cup Sugar
  • 1/2 cup Semolina
  • 150 grams of Butter room temp
  • 8 Eggs
  • 1 Lemon peel grated
  • 1 Vanilla Stick
  • 2 teaspoons Baking Powder
  • Pink Food Coloring
  • Ready made Icing buttercream
  • SYRUP optional
  • 3 cups Water
  • 2 cups Sugar
  • Lemon Juice
  • 1 teaspoon Vanilla extract
  • Sprinkles

Instructions
 

  • Whisk eggs, sugar, grated lemon peel, vanilla, crushed almonds. In a separate bowl blend Semolina and baking powder. Once combined add to egg batter.
  • Place a piece of baking paper on the bottom of the pan so that the cake will not stick. Butter brush the sides of the baking pan.
  • Bake for 35 minutes.
  • Let cake cool and then cut into 2 pieces. I decided not to make the Syrup because I wanted this to be a Sponge Cake.
  • I bought a ready mix for the icing and added butter and pink food coloring.
  • Spread Icing and add Sprinkles on top…or any other topping of your choice.