• prep: 40 min
• cook: 30 min
• total: 1 hr 10 min

servings:

This almond layer cake is rich and full of almond flavor, without the need for extra almond extract. Amaretto is an under-used liqueur in my cabinet, and it pairs nicely with the almond cake and thin layer of chocolate.

• 7 ounces Odense almond paste (thinly sliced)
• 1 1/2 cups granulated sugar ((297g))
• 3 large eggs
• 2 egg yolks
• 1 tablespoon pure vanilla extract
• 3/4 cup sour cream
• 1/4 cup buttermilk
• 2 cups all-purpose flour ((284g))
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 pound 2 sticks; unsalted butter, room temperature, cut into 1-inch pieces ((227g))
• 8 large egg whites
• 2 ¼ cups granulated sugar ((446g))
• ¼ teaspoon salt
• 1 ½ pounds 6 sticks; unsalted butter, room temperature ((678g))
• 2 teaspoons pure vanilla extract
• 2 tablespoons Amaretto liqueur
• 3 ounces bittersweet chocolate, melted (to use after the cake is cooled) ((85g) )

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