Almond Peach Biscoff Cake with Dulcey Faux Meringue Buttercream
Tender almond cake filled with caramelized peaches, Biscoff almond streusel and roasted white chocolate (dulcey) faux meringue buttercream
Equipment
- 2 or 3 - 8x2 inch cake pans
Ingredients
Almond Cake
- 14 ounces (397g) cake flour
- 10 ounces (284g) granulated sugar
- 4 ounces (113g) light brown sugar
- 1 teaspoon fine sea salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 8 ounces (226g) unsalted butter, room temperature
- 12 ounces (340g) whole milk
- 3 ounces (85g) canola oil
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
Caramelized Peaches
- 2 tablespoons unsalted butter
- 3 tablespoons light brown sugar
- 2 cups (340g) fresh peaches, peeled and thinly sliced About 4 medium sized peaches
- 1 teaspoon lemon juice
- ¼ teaspoon fine sea salt
- ½ teaspoon cinnamon
Almond Biscoff Streusel
- 3 tablespoons unsalted butter, melted
- 2 tablespoons light brown sugar
- ¼ teaspoon fine sea salt
- ½ teaspoon cinnamon
- ¾ cup (64g) Biscoff cookie crumbs
- ⅓ cup (40g) all purpose flour
- ⅓ cup (28g) sliced almonds
Dulcey Faux Meringue Buttercream
- 8 ounces dulcey chocolate ( I used Valrhona Blond Dulcey bars)
- ¾ cup (170g) pasteurized egg whites
- 4 ½ cups (568g) powdered sugar
- 3 cups (678g) unsalted butter, softened and cubed
- ½ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
Instructions
Almond Cake
- Preheat the oven to 350F. Prepare the cake pans. You can use 3-8" pans for a 3 layer cake, or 2 -8" pans, then torte in half, for a 4 layer cake. Brush the bottoms and sides of your cake pans with melted butter. Line the bottoms and sides with parchment paper.
- In the bowl of a stand mixer, combine the cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. On low speed, mix for 1 minute to combine.
- In a large measuring cup, whisk together the eggs, oil, vanilla, and almond extract.
- With the mixer on low-medium speed, add in the softened butter pieces, one or two pieces at a time. Mix until the mixture resembles cornmeal. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
- With the mixer still on low, stream in the whole milk and mix until the flour mixture is *just* moistened. The batter will be super thick.
- Pour the remaining milk into the measuring cup with the eggs, oil, vanilla, and almond.
- Turn the mixer speed to medium (4 or 6) and beat for *2-3 full* minutes. The mixture should be whipped, thick, and lighter in color.
- Stop the mixer. Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
- Turn the mixer speed on low, add the eggs, oil, milk, vanilla, and almond mixture in three parts, scraping down the bowl after each addition has been mixed in.
- Give the bowl a final scrape and mix with a spatula. Evenly divide the batter among the prepared pans.
- Bake the layers for 30-40 minutes for 3 pans, 40-50 minutes for 2 pans. Start checking the cake at 30-35 minutes to test for doneness. Cakes are done when a toothpick comes out clean or with a few moist crumbs, and the top of the cake feels springy and set when touched. Leave the oven on for the streusel.
- Tap each cake pan firmly against the counter to remove excess steam. If your cakes dome at all, use a clean kitchen towel to gently push the domes down. Cool the cakes for 15 minutes in the pans.
- Run a palette or butter knife around the cakes in their pans before turning them out to cool completely on cooling racks.
- Wrap in plastic wrap and chill in the refrigerator.
Caramelized Peaches
- In a skillet over medium-low heat, combine the butter and brown sugar and cook until melted and bubbling.
- Add the peaches, lemon juice, salt, and cinnamon to the skillet.
- Cook until the peaches have softened, and the sauce has thickened slightly, about 6-8 minutes. Allow the mixture to cool completely.
Almond Biscoff Streusel
- Line a small cookie sheet with parchment paper.
- In a medium bowl, melt the butter in the microwave, about 30-45 seconds.
- Whisk in the brown sugar, salt, and cinnamon.
- Add the Biscoff cookie crumbs and flour to the bowl and stir to coat.
- Stir in the sliced almonds.
- Pour the streusel onto the parchment paper in an even layer.
- Bake for 8 minutes. Let the cool completely.
Dulcey Faux Meringue Buttercream
- Finely chop the dulcey chocolate, and place it in a microwave-safe bowl.
- Microwave in 30-second increments, stirring after every 30 seconds to prevent overheating.
- Let the melted chocolate cool until it is completely room temperature.
- In the bowl of a stand mixer fitted with the paddle attachment, place the pasturized egg whites and powdered sugar. Mix on low speed until combined.
- Turn the mixer up to medium-high speed and mix for 6-8 minutes.
- Turn the speed down to medium-low and add the butter, a few pieces at a time.
- Add the salt and vanilla. Scrape down the bottom and sides of the bowl with a spatula.
- Turn up the speed to medium and beat the buttercream for 10 minutes. It might look curdled at first, but keep mixing, it will come together to become creamy and smooth.
- Add the room temperature melted chocolate and mix on low until completely combined.
Assembly
- Work with chilled cake layers. Using a long serrated knife torte the layers, cutting them evenly in half. You will have four cake layers total. The tops of the cakes will be the center two layers of your cake. If you made your cake in 3 pans, skip this step.
- Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
- Spread a thin, even layer of the butter on the cake layer with an offset spatula. Pipe a rim (or dam) of buttercream around the edge of the cake layer.
- Spread ⅓ of the peaches over the cake layer.
- Sprinkle the almond Biscoff streusel on top of the peaches. Pat into place.
- Spread about one cup of the buttercream on top of the curd/crumble using an offset spatula to evenly distribute the buttercream.
- Place the second cake layer on top, top up, and press down gently so that the layer is adhered to the buttercream. Repeat steps 3-6.
- Place the third cake layer on top, top up, and press down gently so that the layer is adhered to the buttercream. Repeat steps 3-6.
- Place final cake layer on top and frost with the remaining buttercream. Chill for 30 minutes.
- Cut into slices and serve.
Notes
Cake layers can be refrigerated for up to 2 days, and frozen up to 3 months. Thaw in the refrigerator before using.
Buttercream can be refrigerated for up to a week, or frozen for up to 3 months. Thaw in the fridge before using. Let fridge-cold buttercream come to room temperature on the countertop. Mix on low speed to recombine the buttercream and smooth out the texture.
Fully frosted cake can be stored at room temperature for up to 2 days.
It can be refrigerated for up to 3, fully frosted, before it starts to dry out.
Once cut, it will last in the refrigerator for up to 2 days.
Buttercream recipe adapted from Lauren Kitchens.
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