Amaretto Sour Cocktail Cake

STEP 1: TOAST THE ALMONDS

Heat the oven to 350°F (175°C). Spread the flaked almonds on a baking sheet and toast for 6–8 minutes, stirring once, until pale gold and fragrant. Tip onto a plate to cool. Raise the oven to 400°F (200°C) with a rack in the center, and line two jelly roll pans with parchment paper.

STEP 2: MAKE THE AMARETTO SYRUP

Bring the sugar and water to a boil in a small saucepan, stirring until the sugar dissolves. Simmer for 1 minute, take off the heat and stir in the amaretto; adding it off the heat keeps the almond-liqueur flavor bright. Cool completely.

STEP 3: PREPARE THE CHERRIES

Drain the amarena cherries (keep the syrup for serving if you like), then pat them very dry between paper towels. Chop finely, into pieces about the size of a lentil, and pat dry again. Dry cherries give little bursts of flavor without bleeding streaks into the buttercream.

STEP 4: MIX AND BAKE THE FIRST SPONGE

Mix one batch only. Whisk 4 eggs and 1/2 cup (100 g) sugar in the stand mixer bowl set over barely simmering water until the mixture reaches 110°F (43°C) on an instant-read thermometer and the sugar has dissolved. Move the bowl to the mixer and whip on high for 7–9 minutes, until tripled, pale and thick enough that a ribbon trailed across the surface holds for a full 5 seconds. Meanwhile, sift 1/2 cup cake flour, 1/4 cup almond flour and 1/4 tsp salt together twice. Sift the dry mix over the foam in three additions, folding each in with a large spatula just until no streaks remain. Stir 1/2 tsp almond extract into 2 tbsp melted butter, fold a large scoop of batter into the butter to lighten it, then fold that back into the main bowl. Pour into a lined pan, spread level to the corners with an offset spatula in as few strokes as possible, and bake immediately for 9–11 minutes, until the top is lightly golden and springs back when pressed.

STEP 5: ROLL WHILE WARM

Lay a fresh sheet of parchment paper on the counter. Invert the hot sponge onto it and peel off the baking parchment. Starting from one short (10-inch) end, roll the sponge up loosely in the fresh parchment and leave it rolled to cool for at least 30 minutes. Rolling while warm sets the curl, so the strips coil later without cracking.

STEP 6: MIX AND BAKE THE SECOND SPONGE

Start the second batch only once the first sponge is out of the oven, so the batter never waits. Repeat Steps 4 and 5 exactly, with the same whip time, the same folding and the same bake time, using the second lined pan (or the first pan, cooled and relined), so the two sheets match.

STEP 7: MAKE THE BUTTERCREAM

Melt the white chocolate gently over barely simmering water or in short microwave bursts, then let it cool to about 85°F (29°C). Whisk the egg whites, sugar and salt in the clean mixer bowl over simmering water until the mixture reaches 160°F (71°C) and feels completely smooth between your fingers. Whip on high for 8–10 minutes until stiff and glossy and the outside of the bowl is at room temperature. Switch to medium and add the butter a cube at a time; if it looks curdled, keep beating and it will come together. Switch to the paddle and beat in the cooled white chocolate, then the amaretto a tablespoon at a time, then the vanilla extract. Paddle on low for 2 minutes to push out large air bubbles.

STEP 8: SOAK, FILL AND CUT THE SHEETS

Unroll both sponges and trim a thin edge from all four sides of each. Brush each sheet lightly with amaretto syrup using a pastry brush; moisten, don't soak, as overly wet sponge sags when stood upright. Spread each sheet with a thin, even layer of buttercream (about 1 cup per sheet), then scatter half the chopped cherries evenly over each and press them in gently. Using a ruler and a pizza wheel or long serrated knife, cut each sheet lengthwise into three even strips about 3¼ inches (8 cm) wide. Reserve the remaining buttercream for coating.

STEP 9: COIL THE CAKE

Roll the first strip tightly from a short end into a snug spiral. Stand it on its side, spiral facing up, in the center of the cake board. Butt the end of the second strip against the end of the first and wrap it around the coil, keeping the bottom edges flush with the board. Continue with the remaining four strips, pressing gently inward to keep the cake round and the spiral tight and even. Chill for 20 minutes.

STEP 10: COAT AND FINISH

Spread a thin crumb coat of buttercream over the top and sides and chill for 20 minutes. Apply a final, even coat and smooth with a bench scraper. While the buttercream is still soft, press the toasted almonds onto the sides by the handful, working from the base upward. Chill for 30 minutes to set, then let stand at room temperature for 20 minutes before slicing with a hot, dry knife to show the vertical stripes.