Sort ingredients
cawlensing
QR Code
Listen
Pdf
Toast hazelnuts in a 350˚F oven for about 10 minutes, then cool and remove skins.
Prepare three 6" cake pans by lining with parchment paper and greasing the sides.
In a food processor, pulse toasted hazelnuts and cake flour until finely ground.
In a stand mixer, cream together butter, sugar, baking powder, baking soda, and salt until fluffy.
Gradually add egg whites, mixing well after each addition.
Mix in vanilla and almond extracts.
Add hazelnut-flour mixture and buttermilk alternately, mixing until just combined.
Divide batter among prepared pans and bake at 325˚F for 35-40 minutes.
Cool cakes in pans for 15 minutes, then invert onto a cooling rack.
For the jam, process blackberries until smooth, strain half, and boil with sugar until thickened.
For the buttercream, heat egg whites, sugar, salt, and cream of tartar over a double boiler until 185˚F, then whip until stiff peaks form.
Gradually add room temperature butter to the meringue, mixing until smooth, then add vanilla.
Assemble the cake by layering jam and buttercream between the cake layers.
Crumb-coat the cake with buttercream and chill for 20 minutes.
Frost the cake with remaining buttercream and decorate with jam and chopped hazelnuts.