Frangipane Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round springform pan.
• Beat 1/2 cup plus 6 tablespoons softened butter, almond paste, and 1 cup sugar at low speed with a stand mixer fitted with the paddle attachment, until combined. Increase speed to medium-high and beat until smooth, light, and fluffy, 3 to 4 minutes. Beat in vanilla bean paste; add eggs, 1 at a time, and beat until completely combined after each addition. Gently fold in flour and salt with a rubber spatula until just combined.
• Spoon mixture into the prepared springform pan. Arrange apples slices over top of batter; brush apples with melted butter and sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until browned and a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Remove to a wire rack and cool for 10 minutes. Remove sides of pan and cool completely, about 1 hour. Dust top of cake with powdered sugar and sprinkle with toasted sliced almonds.

Steps:

• Almond Paste Frangipane: In the bowl of a food processor, blend the almonds, almond paste, and sugar until the nuts are finely ground. Add the egg and butter, process until smooth. Cover and freeze for 35 minutes. Keep refrigerated until ready to use.
• Cake: Place the oven rack in the lower third of the oven and preheat to 350 degrees.
• Remove the frangipane from the refrigerator. Grease and lightly flour a 12-cup bundt pan. Sift together the cake flour, baking powder, salt and cocoa, set aside. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and smooth, about 30 to 45 seconds. Add the sugar and beat for 4 to 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Add vanilla. On low speed, add the dry ingredients alternately with the milk in 3 additions, beginning and ending with the dry ingredients. Scrape down the sides of the bowl as needed. Spoon about 2 cups of the batter into the prepared pan, spreading evenly. Spoon half the frangipane filling in dollops over the center of the batter. Spread the filling evenly over the batter, avoiding the center tube and the sides of the pan. Spoon about 1 1/2 cups of the batter evenly over the filling and spoon the remaining frangipane over the batter. Spoon the remaining batter over the filling. Bake until the cake springs back lightly when touched in the center and just begins to pull away from the sides of the pan, about 60 to 65 minutes. Transfer the cake to a cooling rack and cool upright for 15 to 20 minutes. Invert the cake and cool completely on a wire rack. Garnish with Chocolate Bow.
• Chocolate Bow: In the top of a double boiler, melt the chocolate. Let cool 10 to 15 minutes and blend in the corn syrup. Form the mixture into a ball. Wrap in plastic wrap and let set overnight at room temperature. Roll out between sheets of waxed paper. Cut strips with a pastry cutter and form a ribbon. Use spools of thread covered in waxed paper to support the bow. Refrigerate until ready to use.

Steps:

• Preheat oven to 350° with rack in middle.
• Grease and flour a small cake pan.
• With electric mixer on low speed, blend almond paste, sugar and butter.
• Continue mixing, adding eggs one at a time.
• Mix on high until batter is light and fluffy, about 3 minutes.
• Sift in the cake flour.
• Gently fold into batter until just blended.
• Spread batter evenly into pan.
• Bake 30-35 minutes or until golden and inserted toothpick comes out clean.