While it's always Autism Awareness Day in my house, the end of April marks the end of National Autism Awareness Month. So, I offer a celebratory cake in Autism Awareness blue.
German Buttercream - courtesy of the Brave Tart. This time, flavored with almond extract.
The first step was to get Geraldine ready to go:
The next step is to line your pans. I happen to have a set of four 9" pans. Which means that I can make one batch of batter, then wash pans, then mix another 1/2 batch. I not only grease and flour my pans, I line the bottoms with parchment paper. Since I'm too cheap to buy precut circles, I cut them from a roll. Cut a strip of parchment at least 9" wide. Then, fold down one corner and fold on the diagonal:
Almond Ombre Cake
4 egg whites
1/4 c. sugar
1/2 c. almond meal
2 cups Fancy Flour Blend, other GF AP Flour, or
1/4 c. millet flour
1/4 c. sweet rice flour
3/4 c. white rice flour
1/2 c. + 2 Tbsp tapioca flour
2 Tbsp potato starch
1 Tbsp baking powder
3/4 tsp salt
1/2 tsp xanthan gum
1 c. sugar
1/4 c. + 2 Tbsp shortening
1 c. milk
1 tsp almond extract
Preheat oven to 350 degrees. Prepare pans as directed above.
Whisk together almond meal, flour, salt, baking powder, xanthan gum, and 1 c. sugar.
In a bowl, beat egg whites to soft peaks. Gradually add 1/4 c. of sugar, beating continuously. Continue to whip egg whites until stiff peaks form. Set aside.
Make an additional half batch of batter, and bake two more, even darker layers.
Stack the layers from darkest to lightest, layering about 3/4 c. buttercream in between each layer. I admit, with these thin, rather fragile cakes, it's pretty difficult to get them lined up and level. Just do your best and fill in the rest.
Coat the cake with the remaining buttercream (I tinted mine slightly) and place in the refrigerator.