ALMOND LAYER CAKE WITH WHITE CHOCOLATE FROSTING

This recipe is from an old Food Network Magazine.

For The Cake:
1 stick unsalted butter, at room temperature, plus more for the pans
2 cups cake flour, plus more for dusting
1 tbsp baking powder
1/2 tsp salt
1/2 cup blanched almonds
5 large egg whites
1 cup whole milk
2 tsp pure vanilla extract
1 1/2 tsp pure almond extract
1 1/2 cups granulated sugar

For The Frosting:
8 oz white chocolate, roughly chopped
2 pkg (8-oz each) cream cheese, room temperature
1 1/2 sticks (12 tbsp) unsalted butter, room temperature
1 cup confectioners' sugar
2 tsp pure vanilla extract
White sugar pearls or nonpareils, for decorating

To Make the Cake:
Preheat oven to 350 degrees.
Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper; dust with flour, tapping out the excess.

Pulse flour, baking powder, salt and almonds in a food processor until nuts are finely ground into a powder, 2 to 3 minutes. Whisk the egg whites, milk, and extracts in a medium bowl until combined.

Beat the butter and sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low; beat in the flour mixture in three additions, alternating with the milk mixture, beginning and ending with the flour, just until combined.

Divide batter evenly between the two prepared pans and smooth the tops with a spatula. Bake until a wooden toothpick inserted into the centers comes out clean, 25 to 30 minutes. Transfer to wire racks and let cool in the pans. Note: Cakes can be wrapped in plastic wrap and frozen for up to 2 weeks. Unwrap and thaw at room temperature.

To Make the Frosting:
Microwave the white chocolate in a microwave-safe bowl in 20-second intervals,stirring until melted; set aside.  Beat the cream cheese, butter, sugar, and vanilla in a large bowl with electric mixer on medium speed until creamy and smooth, about 4 minutes. Gently fold in the melted chocolate with a rubber spatula. Note: Frosting can be covered and refrigerated up to 2 days. Beat with a mixer to soften just before using.

To Assemble the Cake:
Loosen the edges of the cakes with a knife, then invert 1 layer onto a serving platter and remove the parchment paper. Spread 1 to 1 1/2 cups frosting on top. Remove the other layer from the pan, remove parchment paper and carefully place on top of the frosted first layer. Cover top and sides of the cake with a thin layer of the frosting for a crumb coat - no need to be perfect. Refrigerate 15 minutes, remove from the refrigerator and cover with the remaining frosting. Top with the sugar pearls or nonpareils.

Yield: 8 to 10 servings.