Champagne Strawberry & Almond Layer Cake

Ingredients

For the champagne cake:

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups granulated sugar
• 6 large egg whites
• 2 cups champagne or sparkling white wine

For the strawberry compote: 

• 1 16 oz. bag frozen strawberries
• 1/2 cup granulated sugar
• juice of 1 lemon

For the almond mascarpone filling:

• 4 oz. cream cheese, at room temperature
• 4 oz. mascarpone cheese, at room temperature
• 1/4 cup heavy cream, cold
• 1/4 cup confectioners sugar, sifted
• 1/2 teaspoon almond extract

For the strawberry swiss meringue buttercream: 

• 4 large egg whites
• 1 1/4 cups granulated sugar
• 1 1/2 cups butter (3 sticks), at room temperature and cut into 2 tablespoon pieces
• 1/4 cup strawberry compote (recipe above)

For decorating: 

• Meringue stars
• Fresh strawberries
• Marizpan + Mini Number Cookie Cutters
• Edible Glitter

Instructions

1. To prepare the champagne cake: Preheat the oven to 350. Grease and line 3 8-inch cake pans with parchment paper.
2. In a bowl, sift together flour, baking powder and salt.
3. In the bowl of a stand mixer fitted with paddle attachment, cream the butter and sugar until light and fluffy, approximately 5-7 minutes. Add the egg whites one at a time until well blended.
4. Alternate adding the dry ingredients and the champagne in three additions, starting and ending with the dry ingredients, mixing until just blended.
5. Divide the batter between the cake pans. Bake for 23-25 minutes or until a toothpick inserted into the center comes out clean. Let cool completely. If not assembling immediately, wrap in plastic wrap and store in the refrigerator.
6. To prepare the strawberry compote: Combine all ingredients in a nonstick saucepan over medium heat and cook until strawberries begin to break down and the mixture thickens to the texture of a loose jam. Cool and store in the refrigerator until ready to use.
7. To prepare the almond mascarpone filling: In the bowl of a stand mixer fitted with paddle attachment, whip the cream cheese and mascarpone until well combined.
8. Add the cold cream and start the mixer on low to combine then increase the speed and beat for 2-3 minutes until fluffy.
9. Add the confectioners sugar and almond extract and beat until smooth.
10. To prepare the Swiss meringue buttercream: Combine the egg whites and sugar in a heatproof bowl and set over a pot of simmering water.
11. Heat, whisking frequently, until the sugar has completely dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.
12. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, 8-10 minutes. The bowl should no longer feel hot.
13. Reduce the speed to medium and add the butter, 2 tablespoons at a time. Note: If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again.
14. Add the strawberry compote and beat until smooth and completely incorporated, scraping down the sides of the bowl as needed.
15. To assemble: Place one layer of cake on your serving dish. Top with a layer of mascarpone filling and then a layer of strawberry compote. Top with another layer of cake and repeat. Once the top layer of the cake has been added, place in the refrigerator for 15 minutes to set up.
16. Once chilled, frost the outside of the cake with a very thin layer of buttercream. This is known as the crumb coat and will keep any crumbs from sneaking into the final layer of frosting. Place in the refrigerator again to firm up for another 15 minutes.
17. Once your crumb coat is firm, finish frosting the cake with thick layer of strawberry buttercream.
18. Top with fresh strawberries, meringue stars, marzipan cutouts and edible glitter before serving (optional).