Layered Fruitcake with Creme Fraiche Frosting
INGREDIENTS
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Unsalted butter, for pans
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2 cups (8 ounces) almond flour
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3 tablespoons bread flour
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1 cup plus 2 tablespoons confectioners' sugar
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1/2 teaspoon ground nutmeg
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1/2 teaspoon coarse salt
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2 tablespoons golden raisins
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2 tablespoons dried cranberries
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2 tablespoons candied orange peel
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2 tablespoons candied lemon peel
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1/3 cup dark-chocolate-covered almonds
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1 tablespoon brandy
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10 large egg whites, room temperature
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1/4 cup granulated sugar
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3/4 cup apricot jam, warmed, pureed in a food processor, and strained
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36 ounces cream cheese, room temperature
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2 1/4 cups confectioners' sugar, sifted
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3 cups heavy cream
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1 1/2 tablespoons pure vanilla extract
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2 1/4 cups (18 ounces) creme fraiche
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1 1/2 cups fine sanding sugar
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Sugared lemon zest Sugared Lemon Zest, optional
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