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    Cake with Almonds Proficiency: Mature In total: fifty minutes 20 minutes for preparation Cook for 30 minutes. Produces 6–8 servings. Components Minced yellow cornmeal, half a cup Half a cup of cake flour One tsp baking powder One stick (4 ounces) of softened unsalted butter 1/4 cup of chopped, half-inch-long almond paste One-half tsp pure vanilla extract 1 1/4 cups powdered sugar + additional for dusting four yolks from eggs two eggs One-fourth cup of sour cream Set oven temperature to 350°F. Grease and dust an 8-inch circular cake pan. In a medium bowl, whisk together the cornmeal, cake flour, and baking powder. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 3 minutes. Reduce speed to low add vanilla extract and slowly pour in confectioners' sugar. Mix until light and fluffy, about 3 minutes. Raise the speed to high and add the egg yolks and whole eggs, one at a time. Reduce speed to medium add the sour c...

   Cake with Orange Almonds   In total:   one hour and ten minutes Prepare in 15 minutes. Cook for 55 minutes. 8 servings are produced.   Components   Almond paste, 7 to 8 ounces   1/4 pound (1 stick) very soft unsalted butter   One cup of sugar   Two teaspoons of orange liqueur, such as triple sec or Grand Marnier   One orange, grated, or half a teaspoon of orange extract   Five big eggs, refrigerated   Half a cup of cake flour   One tsp baking powder   Sugar confectioner's for dusting   Guidelines Set the oven's temperature to 325. Grease and flour a 9-inch springform pan, then place it on the side. Crush the almond paste and add it to the food processor's container. Grind for a few seconds until the texture resembles cracked wheat. Put aside. Beat the butter and sugar in a large bowl with an electric mixer until extremely frothy, about 3 minutes. Stir in the orange zest, orange liqueur, and almond paste. Beat ...