Strain cinnamon cream into large bowl; beat until soft peaks form. Stir finely chopped chocolate in heavy small saucepan over low heat until smooth. Quickly fold warm chocolate into whipped cream (chocolate must be warm to blend smoothly). Immediately drop mousse by dollops over bottom cake layer; spread to within ¾ inch of edge. Gently press second cake layer, jam side down, atop mousse. Smooth sides of cake with offset spatula. Chill assembled cake on rack while preparing glaze.
GLAZE: Bring cream, ¼ cup water, corn syrup, and tea to boil in small saucepan, stirring constantly. Remove from heat; steep 5 minutes. Strain into another small saucepan; return to boil. Remove from heat. Add chopped chocolate; whisk until smooth. Cool glaze until thickened but still pourable, about 30 minutes. Place rack with cake over baking sheet. Slowly pour glaze over cake to cover, using spatula if necessary to spread evenly. Chill until glaze is firm, at least 2 hours.
DO AHEAD: Can be made 1 day ahead. Keep chilled.
Place cake on platter and serve.
This pretty, two-tiered cake is flavored with almond, filled with assorted berries, and frosted with a rich mixture of white chocolate and cream cheese. It’s perfect for a bridal shower, a small intimate wedding, a sweet 16 party, or any other special occasion. To make sure the frosting sets properly, use a high-quality white chocolate, such as Lindt or Perugina. The piped whipped cream dots are very easy to create, but you can omit them if you prefer. You’ll need dowels to separate the tiers; they are available at cake supply stores and most hardware stores. The cake can be prepared up to two days ahead. 25 servings
Cake
2¼ cups blanched slivered almonds
2 cups cake flour
1 tablespoon baking powder
1 cup plus 2 tablespoons (2¼ sticks) unsalted butter, room temperature
1½ cups sugar
21 ounces almond paste, cut into small pieces
12 large eggs, room temperature
1 tablespoon vanilla extract
Filling
2 cups frozen blueberries, thawed
2 cups frozen boysenberries or blackberries, thawed
2 cups fresh raspberries
⅔ cup sugar
Frosting
15 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
2¼ cups (4 ½ sticks) unsalted butter, room temperature
2½ pounds Philadelphia-brand cream cheese, room temperature
3 tablespoons vanilla extract
1¼ teaspoons almond extract
6 ½ cups powdered sugar
1 cup sour cream
Assembly
1 11-inch-diameter cardboard round
1 7-inch-diameter cardboard round
2 yards lavender or pink ribbon (about 1 inch wide)
4 6-inch-long, ¼-inch-diameter wood dowelsAssorted fresh flowers
CAKE: Preheat oven to 325°F. Butter and flour one 8-inch-diameter cake pan with 2-inch-high sides and one 12-inch-diameter cake pan with 2-inch-high sides. Finely grind almonds in processor. Sift flour and baking powder into small bowl. Set aside.
Using electric mixer, cream butter with sugar in large bowl until blended. Beat in almond paste a few pieces at a time. Beat until mixture resembles smooth paste. Add eggs 1 at a time, beating well after each addition. Add vanilla and beat until batter increases slightly in volume, about 5 minutes. Mix in ground almonds, then flour mixture.
Divide batter between prepared pans. Bake until tester inserted in center of cakes comes out clean, about 55 minutes for 8-inch cake and about 1 hour 5 minutes for 12-inch cake. Cool cakes in pans on rack 10 minutes. Run small sharp knife around cake pan sides to loosen. Turn cakes out onto racks and cool completely.
DO AHEAD: Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.
FILLING: Combine all berries in heavy large saucepan. Sprinkle with sugar. Let stand 45 minutes, stirring occasionally. Bring berry mixture to boil. Reduce heat and simmer until mixture is reduced to 2 cups, stirring occasionally, about 20 minutes. Transfer to bowl. Cover and chill until well chilled.
DO AHEAD: Can be made 1 day ahead. Keep chilled.
FROSTING: Melt chocolate in top of double boiler over barely simmering water, stirring until smooth. Cool chocolate until just slightly warm.
Using electric mixer, beat butter in large bowl until light. Gradually add cream cheese, beating until just combined. Beat in both extracts. Add sugar and beat just until smooth. Add melted chocolate and beat until just combined. Stir in sour cream. If necessary, chill frosting until spreadable.
ASSEMBLY: Using serrated knife, cut each cake horizontally into 3 layers. Place bottom 12-inch cake layer on 11-inch-diameter cardboard round. Spread with ⅔ cup berry filling, leaving ½-inch border uncovered. Carefully spread 2 cups frosting over entire layer. Top with middle 12-inch cake layer. Spread with ⅔ cup berry filling, leaving ½-inch border uncovered. Carefully spread 2 cups frosting over entire layer. Top with top 12-inch cake layer, cut side down. Spread 3 cups frosting over top and sides of cake.
Place bottom 8-inch cake layer on 7-inch-diameter cardboard round. Spread with ¼ cup berry filling, leaving ¼-inch border uncovered. Carefully spread ¾ cup frosting over entire layer. Top with middle 8-inch cake layer. Spread with ¼ cup berry filling, leaving ¼-inch border uncovered. Carefully spread ¾ cup frosting over entire layer. Top with top 8-inch cake layer, cut side down. Spread 2 cups frosting over top and sides of cake.
Cut one 40-inch long piece of ribbon and wrap around base of 12-inch cake. Press gently onto sides to adhere. Cut one 27-inch-long piece of ribbon and wrap around base of 8-inch cake. Press gently onto sides to adhere. Chill both cakes until frosting sets, about 3 hours.
Place 12-inch cake on platter. Press dowel into center of cake. Mark dowel ⅛ inch above top of cake. Remove and cut with serrated knife at marked point. Cut remaining dowels to same length. Carefully press dowels into bottom cake tier 3½ to 4 inches in from cake edges, spacing evenly. Gently place 8-inch cake on cardboard atop bottom cake tier, centering carefully, with cake resting on dowels.
Spoon remaining frosting into pastry bag fitted with small round tip. Pipe dots of frosting on top edge of both cakes. Chill until frosting sets, about 1 hour.
DO AHEAD: Can be made 2 days ahead. Cover loosely with plastic wrap and keep chilled.
Arrange flowers atop cake.
DO AHEAD: Can be made 4 hours ahead.
Serve cake cold or at room temperature. Remove top tier; cut into slices. Remove dowels from bottom cake. Starting 3 inches in from edge of bottom cake and cutting through from top to bottom, cut 6-inch-diameter circle in center of cake. Cut outer portion of cake into slices, then cut inner portion into slices.
Making Tiered CakesWhen making tiered cakes for special occasions, a few non-food items are essential to stack the cakes beautifully. Most items can be found at cake supply stores, some craft stores, and online (see Online and Mail-Order Sources, page 632).
Use cardboard cake circles to support each layered cake (usually you’ll want to use circles that are slightly smaller than the diameter of the cakes, so they’re not visible).