Cherry Layer Cake with Cherry Cream Cheese Frosting

*Ingredients :

+For cake:
°3 cups sifted cake flour
°2½ tsp baking powder
°1 teaspoon salt
°1 cup unsalted butter, room temperature
°Half a cup of vegetable ghee
°1½ cups sugar
°Half a cup of maraschino cherry juice
°Half a cup of whole milk
°Half a teaspoon of almond extract
°16 cherries, cut into eighths
°5 egg whites, room temperature, well whisked
To make frosting:
°8 ounces (1 piece) cream cheese, room temperature
°½ cup (1½ pieces) unsalted butter, room temperature
°Half a cup of maraschino cherry juice
°6 cups of confectioners' sugar

* Directions :

+For cake:
Preheat oven to 350°F, grease and generously grease two 9-inch round cake pans (line the bottoms with parchment, if desired) and set aside.
Sift the flour, baking powder, and salt together in a medium bowl; Sit aside.
Cream butter, shortening and sugar in a large bowl for five minutes, until fluffy.
Measure milk, almond-extract, also cherry juice to one liquid measuring C jointly. Beginning and ending with the dry ingredients, alternately add the wet and the dry to the cream mixture. Beat well after each addition. Fold the cherry.
Beat egg whites vigorously in a separate bowl. Add half of the egg white to the mixture to lighten it. Fold in remaining egg whites until well blended.
Divide mixture between pans and bake for 30 to 35 minutes, or until set to texture.
Cold cake in pans on wire-racks for 11 minutes. Using a thin knife, carefully loosen the edges and flip onto the racks. Cool to room temperature.
To make frosting:
Beat butter, cream cheese and half the confectioners' sugar. Add cherry juice. Mix enough of the remaining confectioners' sugar to get the desired flavor and consistency.

Enjoy !