Almond flour makes this holiday favorite extra tasty—and gluten-free, too.
Heat oven to 350°F. Lightly coat a 13- by 18-in. rimmed baking sheet with nonstick cooking spray, line bottom with parchment paper, and spray parchment.In the large bowl of an electric mixer fitted with the paddle attachment, beat egg yolks and brown sugar until mixture is very light and falls in thick ribbons from beater. Mix in vanilla, then fold in flour mixture; transfer to a large bowl. Clean and dry the mixer bowl.
Transfer batter into the prepared pan and bake until golden brown on top and cake tester or toothpick inserted into center comes out clean, 15 to 17 minutes. Let cake cool completely in pan. Spray 1 piece of parchment with cooking spray, then place over cake. Gently turn cake over onto sprayed parchment and remove pan and parchment from bottom. Brush espresso mixture all over cooled cake.Using an electric mixer fitted with the whisk attachment, beat mascarpone and remaining 2Tbsp granulated sugar until smooth, 1 to 2 minutes. Add cream 1Tbsp at a time, beating until stiff peaks form, 1 to 2 minutes. Spread evenly over cake.
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