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Abraham Lincoln Almond Cake w Boiled Frosting

Abraham Lincoln Almond Cake w Boiled Frosting Categories: Cake/Almond
Nb persons: 12
Yield: slice
Preparation time:
Total time:
Source: Command Cooking

For the cake: this cake was too dry but maybe cooked too long
    6 large  egg whites
    2 cups  sugar, divided
    1 cup  butter
    3 cups  flour
    1 tablespoon  baking powder
    1 teaspoon  salt
    1 1/2 teaspoons  vanilla
    1 teaspoon  almond extract
    1 cup  buttermilk
    1 1/4 cups  blanched almonds, toasted and finely chopped
For the boiled frosting:
    1 1/2 cups  sugar
    2/3 cup  water
    1/8 teaspoon  cream of tartar
    3  egg whites
      salt, to taste
    1 teaspoon  vanilla
      sliced almonds, optional, for garnish

Step 1
Preheat the oven to 350 degrees F.

Step 2
Grease a 10-inch tube pan.

Step 3
Beat the egg whites until frothy. Then add 1 cup sugar gradually into the egg whites while beating them, until stiff peaks form. Set aside.

Step 4
Cream together the butter and the remaining 1 cup sugar until light and fluffy. Set aside.

Step 5
In a separate bowl, sift together the flour, baking powder, and salt. Set aside.

Step 6
Combine the vanilla and almond extract with the buttermilk. Set aside.

Step 7
Stir the almonds into the flour mixture.

Step 8
Then add both the butter/sugar mixture and the buttermilk mixture into the dry ingredients, doing so in thirds and mixing until just combined.

Step 9
Gently fold the egg white mixture into the batter, careful not to deflate it or overmix it.

Step 10
Pour the batter into the prepared tube pan.

Step 11
Bake until a toothpick inserted into the center comes out clean, about 1 hour.

Step 12
While the cake bakes, in a heavy saucepan on the stovetop over medium heat, combine the 1 1/2 cups sugar with the water and cream of tartar.

Step 13
Bring the mixture to a boil, using a wetted brush to remove any sugar crystals.

Step 14
Cover the mixture and let it boil until a candy thermometer reads 245 degrees F, for about 3 minutes.

Step 15
Beat the 3 egg whites with some salt, until glossy and peaked.

Step 16
While you beat the egg whites, slowly and gradually pour the syrup mixture in. Continue beating until the mixture is cool and the frosting is soft and fluffy.

Step 17
Fold in the vanilla.

Step 18
Remove the cake from the oven and allow it to cool completely before frosting.

Step 19

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