Delicious Almond Cake with Buttercream Frosting

Begin by lightly beating the egg whites with a pinch of lemon juice. Gradually add the sugar while continuing to beat until you achieve a fluffy and glossy texture.

Next, gently fold in the mixture of almond flour and all-purpose flour until combined. Make sure not to deflate the egg whites for maximum fluffiness.

Line a baking sheet with parchment paper. You may draw two 20-centimeter circles on the paper to guide the batter. Spread the batter evenly within the circles or use a piping bag to create spirals if you prefer a more decorative look.

Bake in a preheated oven at 160 degrees Celsius (320 degrees Fahrenheit) for about 20 minutes, or until lightly golden. Allow the layers to cool completely before carefully peeling them off the parchment paper.

In a saucepan, combine the egg yolks, sugar, and heavy cream over medium heat. Constantly stir the mixture until it thickens slightly, but do not allow it to boil; the temperature should remain around 80 degrees Celsius (176 degrees Fahrenheit).

Once thickened, remove the saucepan from heat and transfer the mixture to a bowl. Cover it closely with plastic wrap to prevent a crust from forming. Refrigerate it for a couple of hours to chill.

When the mixture is well chilled, whip it until smooth. Gradually add the room temperature butter in parts while continuing to mix.

Once fully combined, add the cognac or rum and whip until light and fluffy.

Spread half of the buttercream frosting on top of one cake layer. Place the second layer on top to form a two-layer cake.

Apply the remaining buttercream on the sides and top of the cake to create a smooth finish. Chill the assembled cake in the refrigerator.

While the cake cools, toast the almond flakes in a dry skillet until golden, then let them cool completely.

Once the cake is slightly firm, evenly sprinkle the toasted almond flakes over the sides and top of the cake.

Finally, refrigerate the cake for 3-4 hours, or overnight for the best flavor and texture.