175 grams of almond paste (recipe below or feel free to use store bought)
150 grams of granulated sugar
1/2 teaspoon of kosher salt
225 grams of unsalted room temp butter
3 whole large eggs
1 tablespoon of vanilla extract
160 grams of cake flour
1/3 cup of multi-colored jimmie sprinkles
extra sprinkles for top
Standard Half Sheet Pan (approx. 12” x 16”)
Preheat oven to 350 degrees Fahrenheit.
Break up the almond paste into a food processor and add the sugar and salt. Pulse until the mixture looks like sand and there are no large pieces of almond paste.
Add the butter and pulse until the mixture is smooth.
Add the eggs and vanilla extract and pulse until the mixture is smooth.
Transfer the batter to a large bowl and sift in the flour and gently fold to combine. Next fold in the sprinkles.
Place the batter in the prepared pan and spread into an even layer using an offset spatula.
Bake at 350° for 12-14 minutes or when the cake springs back when gently pressed.
Remove the pan from the oven and place on a wire rack to cool.
While the cake is cooling make the chocolate buttercream (recipe below).
Cut the cake into 3 strips about 5 1/3” wide.
Place one piece of the cake on a piece of aluminum foil and spread half the buttercream on the cake. Top with the second piece of cake and spread with the remaining buttercream. Top with the remaining piece of cake.
Wrap well in foil. Place a cutting board on top and weight down overnight or for about 3-4 hours.
Melt the milk chocolate and spread on the top of the layers and garnish with extra sprinkles..
Allow the chocolate to set by placing in the refrigerator for 10 minutes.
Cut in 1” squares.
85 grams of almond flour
75 grams powdered sugar
1/4 teaspoon of kosher salt
18 grams of egg white
Place the almond flour, powdered sugar and salt in a food processor and pulse 8-10 times until combined and powdery. Add the egg whites and pulse about 20 times until smooth and it begins to come together. Remove from the bowl and lightly knead until smooth. If not using immediately wrap in plastic wrap and place in a airtight container.
Chocolate American Buttercream:
57 grams of butter
55 grams powdered sugar
15 grams unsweetened cocoa
1/8 teaspoon of kosher salt
¼ teaspoon vanilla extract
Place all the ingredients in a bowl and beat with an electric mixer until smooth.