Almond Swedish Butter Cake with Cherry Preserves

June 1, 2012

Italian Meringue Buttercream piped flowers

I find Bonne Maman Cherry Preserves, made in France, to be the perfect cherry preserve for this cake.  It is difficult to come by tart cherries, not impossible, but not easy.  The cherry preserves shown here are the perfect in this delightful almond cake.  Swedish butter cake contains a pound of butter for 4 eggs which makes it very rich.  The average American butter cake contains about 8 ounces for 4 eggs so you can see what a treat you are in store for with this beautiful cake.

I will fill the cake layers with a generous layer of the cherry preserves and then put a layer of vanilla buttercream over them.  Try this combination.  You will love it and your brides and grooms will love it as well.

Preheat the oven to 350 degrees F.  Prepare 3 – 9″ cake pans with pan release and line the cake pans with rounds of parchment paper.

In the bowl of a heavy duty mixer with a paddle, cream together:

1 pound unsalted butter

3 cups granulated sugar

4 ounces pure almond paste

Add one at a time:

4 whole eggs

Add:

1 teaspoon pure vanilla extract

2 teaspoons pure almond extract

Sift together:

4 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt

Measure:

1 1/2 cups whole milk

Alternate the dry ingredients with the milk in thirds starting with the flour, then adding half the milk, more flour, the other half of the milk and ending with the flour.  Scrape down the mixer well including the paddle.

Mix the batter for a minute making sure there are no lumps of flour in the batter.

Divide the batter evenly between the prepared pans and bake for about 25 minutes or until golden brown.  Remove from oven and cool in the cake pan.  When the cakes are cooled, chill them in the refrigerator before depanning.  Run a knife around the cake pan to release the cake, invert the cakes onto a cake board and prepare to fill by trimming the tops of the cakes evenly with a serrated knife.

Build the cakes in a plastic wrapped lined cake pan using a layer of cake, a generous amount of cherry preserves, a thin layer of Italian meringue buttercream on top of the preserves..repeat ending with a top layer of cake with the bottom side up.

Decorate as you wish.

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