Daddy's Birthday Cake (aka Franny's Sunshine Cake)

Ingredients

• 1 teaspoon almond extract 
• 1 cup almonds sliced
• 1 quart poached berries fresh sliced
• 1 cup cake flour sifted
• 1 teaspoon cream of tartar 
• 1  eggs 
• 8  eggs separated
• 2.5 tablespoons flour all-purpose
• 2 cups cup heavy whipping cream 
• 1  orange juice grated
• 1 can mandarin orange segents drained
• 0.5 cup orange juice 
• 0.3 teaspoon salt 
• 0.5 cup sugar 
• 12 servings butter unsalted for greasing the foil
• 1 teaspoon vanilla extract 

Equipment

• frying pan
• oven
• knife
• whisk
• mixing bowl
• hand mixer
• cake form
• aluminum foil

Directions

1. Preheat the oven to 350°F.
2. In a standing electric mixer, use the whisk attachment to whip theegg whites with the cream of tartar. When they start to double insize, slowly add in 2/3 cup of the sugar. Whip until you have stiffpeaks. Set aside.
3. In a large mixing bowl, whisk together the egg yolks, salt, andthe remaining 2/3 cup sugar. Gradually add the orange juice andcontinue to beat until light and fluffy.
4. Combine the two mixtures: Spoon a little whipped egg whites intothe yolks and stir. Then fold the rest of the whites into the mixturein two additions.
5. Deftly fold in the flour, vanilla extract, and almond extract.
6. Pour the batter into an ungreased 9-inch angel food cake pan andbake for 35 to 40 minutes or until a cake tester comes out clean.
7. Remove the pan from the oven and place it upside down. Leave itlike that until the cake is cool.
8. Once it has cooled, run a sharp knife around the edge of the caketo separate it from the pan. Invert the pan over a serving plate,and let gravity do its thing.
9. Carefully cut the cake in half horizontally with a large serratedknife.
10. Frost the top of the bottom half with some of the orange filling (see below), andthen layer some of the mandarin orange slices and berries on top ofthe frosting.
11. Place the top half over the bottom half, and then frost the topand sides of the cake with the remaining orange filling.
12. Place theremaining mandarin oranges and berries on top of the cake.
13. Sprinkle the topping (see below) over the cake and enjoy.
14. To Make the Orange Filling
15. Combine the sugar, egg, flour, orange juice, and orange zest in adouble boiler and cook over simmering water until thick, about 5 to 8minutes. Cool to room temperature.
16. Whip the cream till almost stiff. Fold in the cooled orange mixture.
17. Whisk until you have stiff peaks.
18. To Make the Topping
19. Butter a piece of aluminum foil.
20. In a heavy skillet over high heat, cook the sugar until it iscaramelized (turns a medium brown color). Swirl the pan carefully toget all of the sugar to caramelize evenly.
21. Pour the sliced almonds over the caramelized sugar and stir with awooden spoon to coat the almonds.
22. Spread the almonds out on thepiece of buttered foil, and let them cool.
23. When they are cool, crush or chop the nuts.
24. Reprinted with permission from The Batali Brothers Cookbook by Benno and Leo Batali, (C) 2013 Ecco