Name: The Tomboy Cake
Yield: 8 to 12 Servings
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans; 2½ cups all-purpose flour plus more for pans; 1 cup slivered almonds; 4 teaspoons baking powder; 1½ teaspoons kosher salt; 1 cup whole milk; 2 teaspoons vanilla extract; 2½ cups sugar, divided; 4 large egg yolks; 6 large egg whites; ¼ teaspoon unflavored gelatin; ⅓ cup fresh lemon juice; ⅓ cup sugar; 2 large eggs; 6 tablespoons (¾ stick) unsalted butter, cut into ½” pieces; 1 cup chilled heavy cream; 2 tablespoons powdered sugar; ¾ cup plus 2 Tbsp. sugar; ⅛ teaspoon kosher salt; 3 large egg whites; ¼ teaspoon cream of tartar; ½ teaspoon vanilla extract; ⅔ cup strawberry jam

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Stephen 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