Servings: 8 1/2-inch round cake Ingredients for Almond Cake Layers: 325 grams super finely ground almond flour, *or 3 1/2 cups, see note below 3/4 cup granulated sugar, divided into 1/2 cup and 1/4 cup. 1/4 tsp salt 6 large egg whites, room temp 1/2 Tbsp vanilla extract For Frosting, Filling & Toppings: 3 cups heavy whipping cream 1/4 cup granulated sugar 2 tsp coffee extract or almond liquor or chocolate liquor 2 tsp vanilla extract 1/3 to 1/2 of a 26.5 oz Nutella jar Semisweet chocolate bar for decor
Trace three 8-inch circles on parchment paper (I baked all 3 layers at once - two on one large baking sheet and one on a second sheet). Trace in a bold pen or permanent marker then flip the paper over so you can see the tracing without putting the batter directly over markings.
Lightly butter top of parchment paper with a paper towel. Arrange baking racks with the first rack in the top third of the oven and the second in the bottom third. How to Make the Almond Cake Layers: Preheat Oven to 325˚F.
In a large bowl, combine: 325 grams almond flour with 1/2 cup sugar, and 1/4 tsp salt, and thoroughly whisk together until no large clumps of flour remain. In the clean/dry bowl of your KitchenAid stand mixer fitted with the whisk attachment, beat 6 egg whites on high speed for 1 minute or until soft peaks form.
With the mixer on, add in 1/2 Tbsp vanilla then add 1/4 cup sugar and continue beating on high speed for 2-3 min or until stiff but manageable. Fold the egg whites into the almond meal gently, about 1/2 cup at a time until no streaks remain.
Divide and spread batter as evenly as possible (they'll stack better later!) onto the three traced circles of your parchment paper. Bake at 325˚F for 12 min, rotate pans between racks and bake another 12 min. Turn oven off and keep in the oven another 15 min. Enjoy!