Herrentorte (German Layer Cake with Wine Cream)

Ingredients

2 sticks plus 2 tbsp250 gunsalted buttersoftened. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.
2 cups250 gpowdered sugarVery finely ground sugar for icings and dusting. In the US use powdered sugar (confectioners' sugar); in the UK, icing sugar.
2 tspvanilla sugar1 packet = 2 tsp (8 g). Sugar flavored with vanillin (artificial vanilla), sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
1 pinchsalt
5large eggsat room temperature
2 ⅔ cups330 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
1 pinchbaking powdera knife tip. German baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK use regular baking powder (1 tbsp plus ¾ tsp per 15 g packet).

21 oz600 galmond pastecoarsely grated. Raw marzipan with a high almond and low sugar content, used for baking. In the US use almond paste (not marzipan, which is sweeter); in the UK, almond paste, or the marzipan with the highest almond content you can find.
about 1 cup250 mlwhite wine
2 tbsppowdered sugaras needed
2 tspvanilla sugar1 packet = 2 tsp (8 g)

Trace a springform pan onto 6 to 7 sheets of parchment paper. Put the almond paste in a bowl and pour a splash (!) of the wine over it so it can start to soften. Spread the sliced almonds for the decoration on a baking sheet and toast them while you mix the batter for the layers.
Put the almond paste in a bowl and pour a splash (!) of the wine over it so it can start to soften.
Spread the sliced almonds for the decoration on a baking sheet and toast them while you mix the batter for the layers.

Preheat the oven to 375°F (190°C) convection (fan).
Beat the butter with the powdered sugar, salt & vanilla sugar vigorously for about 10 minutes, then beat in the eggs one at a time.
Mix the flour with the baking powder and stir it into the butter mixture.
Now divide the batter among the parchment sheets, spread it out and bake the layers one after the other, about 6 to 9 minutes per layer. After baking, let them cool on the parchment paper.
Flip the layers onto the counter so you can carefully peel off the parchment paper. If needed, "cut out" each layer once more with the springform ring to trim it.

Using the paddle attachment of your stand mixer, mix the soaked almond paste on low speed for a few minutes, then slowly (!) add a splash of wine every few minutes until you have a creamy but firm mixture.
Note: The amount of about 1 cup (250 ml) wine is only a rough guide. If the cream is already soft enough to spread, it's fine to have some wine left over. The cream should definitely be on the firmer side rather than too soft, so please add the wine slowly, a little at a time, and only as much as you need.

So the almonds stick to the cake, set aside about two to three tablespoons of the cream.
Set the springform ring around the first layer, spread one sixth of the cream on it and top with the next layer. Keep stacking layers and cream until everything is used up.
Once everything is stacked, cover the springform pan with a plate and let the cake set in the fridge for at least three hours.
Now release the springform ring, spread the reserved cream around the sides and press on the cooled almonds.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/herrentorte-german-layer-cake-with-wine-cream/