For the cake: Preheat oven to 350. Mix together 1 cup of raw sugar and 1 stick of butter. Beat in 2 eggs and 1 teaspoon of vanilla extract + 1 teaspoon of almond extract. Mix in 1 1/2 cups of flour and 2 teaspoons of baking powder and 1/2 cup of whole milk. If you have round cake pans, they’ll come in good use! Otherwise, bake for 30-35 minutes in a large cake pan and do not cut out circles until cake is completely cool. I used a bowl to cut 2 circles out of the cake.

For the whipped icing: These are approximates since I usually don’t measure! It’s more fun that way. (: Using an electric mixer, combine 3 egg whites, 1 1/2 sticks of butter at room temperature, a pinch of salt, about 2 cups of powdered sugar, 1 1/2 tablespoons of almond extract, and half a lemon’s worth of fresh juice. You may need to adjust with more sugar or butter if the frosting is too thin. Beat on high for 3 minutes until peaks form. Refrigerate until you are ready to ice the cake, beating on high again before you do.

Spread nutella on the first cake round and top with the second. Spread the frosting on top and drizzle in gold flakes and fresh flowers or whatever pretty toppings you like.