Instructions: Heat oven to 350 degrees. Butter two 8-inch cake pans; line with parchment paper. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat almond paste and butter on medium speed until light and fluffy, about 4 minutes. Add sugar, and beat to combine. Add eggs and vanilla extract, and beat to combine. On low speed, beat in flour, baking powder, and salt until combined.

Divide batter between prepared pans. Spread the batter evenly. Bake until golden brown, about 25 minutes. Transfer to a wire rack to cool for 20 minutes. Remove the cakes from the pans, remove parchment, and return to the rack to cool, top sides up.

Prepare Lemon Curd: Combine creme fraiche, eggs, egg yolks, lemon zest, lemon juice, and sugar in a medium heat-proof bowl. Place over a pot of simmering water. Cook, stirring occasionally, until mixture thickens, about 20 minutes. Remove from heat, and stir in softened gelatin.

Strain mixture through a fine-mesh sieve set over a medium bowl. Cover surface of mixture with plastic wrap to prevent a skin from forming. Set mixture in an ice bath to cool to 100 degrees. Add butter, and using a handheld immersion blender, mix for 5 minutes. (

Makes about 4 cups)

To assemble the cake, place the first layer in the bottom of an 8-inch springform pan. Spread half the lemon curd on top, and cover with the remaining cake layer. Spread the remaining curd on top. Refrigerate for at least 4 hours to set.

Prepare Streusel: Heat oven to 350 degrees. Line baking sheet with a Silpat. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, and butter. Mix on low speed to form a coarse meal, about 3 minutes. Spread out on prepared baking sheet, and bake until golden, about 20 minutes. Let cool on pan. When cool, place in the bowl of food processor fitted with a metal blade. Process until fine, about 2 minutes. (

Makes about 1 cup)

When cake is set, remove sides from springform pan. Press streusel onto sides of cake. Serve.

This recipe yields 1 eight-inch cake.

Yield: 1 cake

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