Honey-apple cake with almonds

Ingredients:

Glaze

• Whites of 4 large eggs
• 1 cup of sugar
• 1 teaspoon almond extract
• 330 g unsalted butter, cut into small pieces, at room temperature

Cake

• 3 tablespoons of honey
• Basic vanilla cake (see recipe below), bake the layers and let cool
• 3/4 tbsp. apple butter (marmalade)
• Almond petals, toasted, for garnish

Basic vanilla cake

• 220 g unsalted butter at room temperature, plus extra for greasing the pans
• 3 cups all-purpose flour, plus extra for dusting the pans
• 1 tbsp baking powder
• 0.5 tsp salt
• 1.5 cups of sugar
• 4 large eggs at room temperature
• 1 tbsp vanilla extract
• 3/4 cup heavy cream

Preparation:

1. Prepare the glaze:
   
   Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water) until the mixture is warm and the sugar has dissolved, 3-4 minutes. Remove the bowl from the saucepan and beat with an electric mixer on medium-high speed until stiff, glossy peaks form, 6-8 minutes. Stir in the almond extract, then beat in the butter a few pieces at a time. Continue beating until the glaze is smooth, 1-2 minutes. Don't worry if the mixture appears flaky at first; keep beating, and it will become smooth.
2. Assemble the cake:
   
   In a small saucepan, combine honey and 2 tablespoons water and bring to a gentle simmer over medium heat; let cool slightly. Place 1 cake layer on a serving platter; spread half the honey mixture over it and then spread apple butter over the top, leaving about a 1/2-inch border. Place the second cake layer on top and gently press it into place; spread the remaining honey mixture over the top. Frost the entire cake and sprinkle with flaked almonds.
3. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and line the bottoms with parchment paper. Grease the parchment and dust with flour. Shake off any excess.
4. Basic vanilla cake:
   
   In a bowl, combine 3 cups of flour, baking powder, and salt until evenly distributed. In a large bowl, beat 220g of butter and sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce mixer speed to medium; beat in the eggs one at a time, scraping down the sides of the bowl as needed. Stir in the vanilla extract. The mixture may appear to separate at this point.
5. In a liquid measuring cup or bowl, combine 0.5 cups of water with the cream. Fold the flour mixture into the butter mixture in three portions, alternating with the cream, beginning and ending with the flour, and knead until smooth.
6. Divide the batter among the prepared pans. Bake until golden brown and springy when pressed in the center, 25-30 minutes. Transfer to wire racks and let cool for 10 minutes. Then run a knife around the edge of each cake and turn them out onto the racks to cool completely. Remove the parchment. Trim the domed tops of the cakes with a long serrated knife to flatten them.