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Pink almond cake


For the cake:
1 1/2 cups (170 grams) cake flour
2 1/2 teaspoons baking powder
1 cup plus 2 tablespoons (230 grams) granulated sugar
3/4 teaspoon salt
2/3 cup (160 ml) whole milk, at room temperature
4 large egg whites, at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1/2 cup (1 stick, 113 grams)) unsalted butter, at room temperature and cut into chunks
a few drops of pink food coloring (I used Americolor deep pink)
For the frosting:
1 1/4 cups (2 1/2 sticks, 280 grams) unsalted butter, at room temperature
3 cups (360 grams) powdered sugar
1 teaspoon almond extract
1/2 teaspoon vanilla extract
pinch of salt
Sprinkles or sugar pearls for decoration



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