Name: The Tomboy Cake
Yield: Makes 8 to 12 servings
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature, plus more; 2 1/2 cups all-purpose flour plus more; 1 cup slivered almonds; 4 teaspoons baking powder; 1 1/2 teaspoons kosher salt; 1 cup whole milk; 2 teaspoons vanilla extract; 2 1/2 cups sugar, divided; 4 large egg yolks; 6 large egg whites; 1/4 teaspoon unflavored gelatin; 1/3 cup fresh lemon juice; 1/3 cup sugar; 2 large eggs; 6 tablespoons (3/4 stick) unsalted butter, cut into 1/2" pieces; 1 cup chilled heavy cream; 2 tablespoons powdered sugar; 3/4 cup plus 2 tablespoons sugar; 1/8 teaspoon kosher salt; 3 large egg whites; 1/4 teaspoon cream of tartar; 1/2 teaspoon vanilla extract; 2/3 cup strawberry jam; Three 8"-diameter cake pans with 2" sides; a candy thermometer; a pastry bag; a large star piping tip

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The Tomboy CakeStephen Lewis

Inspired by a style of cake from California's Miette bakeries, we frost the top and middle layers of this stunner but leave the sides naked to showcase the almond cake. Don't have a pastry bag or star tip to frost the layers? Fill a resealable plastic bag with the frosting, snip off a corner, and pipe away.

Recipe notes

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