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Layered Fruitcake With Creme Fraiche Frosting

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Layered Fruitcake With Creme Fraiche Frosting

Ingredients

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