Tiramisu Cake

Tiramisu in the form of a layer cake! The sponge is soft fluffy moist and soaked with a coffee brandy liqueur mixture. Between each layer is a custardlike mascarpone filling flavored with brandy. The whole thing is covered in a dreamy Swiss buttercream kissed with brandy and a touch of espresso.
Ingredients
For the Cake
1 34 cups cake flour 175g
34 cup milk room temperature
3 large egg whites room temperature
2 tsp almond extract
1 tsp vanilla extract
1 cup granulated sugar
1 14 tsp baking powder
12 tsp table salt

34 cup unsalted butter softened but still cool
14 cup sour cream
For the Swiss Meringue Buttercream
5 egg whites room temperature
1 ½ cup granulated sugar
1 pinch sea salt
2 cups unsalted butter room temperature
1 tsp vanilla extract
1 tbsp instant espresso
3 tbsp brandy
For the Syrup
1 cup strong coffee
13 cup brandy
2 tbsp coffee liqueur
For the Filling
4 egg yolks large
23 cup sugar
12 cup whole milk
16 ounces mascarpone cheese at room temperature
For the Assembly
14 cup cocoa powder unsweet
12 chocolate covered espresso beans
Instructions
For the Cake
Preheat oven to 350 degrees. Prepare two 6inch cake pans. When finished cakes will be cut horizontally making 4 layers.
In a large bowl mix the milk sour cream egg whites and extracts then set aside.
Sift the flour sugar baking powder and salt into the bowl of a stand mixer. Mix at a slow speed. Add roughly tablespoonsized pieces of room temperature butter to the flour mixture and mix on mediumlow for an additional 2 minutes. You should end up with a relatively fine meal.
Drizzle about half of the milk mixture into the mixer while running on low. Scrape the bowl down then mix in the rest of the milk mixture.
Distribute the batter evenly between the two pans.
Bake for 2730 minutes at 350F or until a toothpick inserted comes out clean.
Invert the cakes onto a wire rack to cool completely.
For the Filling
Whisk the yolks and sugar in a heatproof bowl then place over a pot of simmering water making sure that the water does not touch the bowl.
Whisk in the milk slowly.
Whisk constantly until the combined ingredients have thicker consistency. The internal temperature of the mixture should register at 170 degrees when you finish.
Remove bowl from saucepan. Set bowl in ice water. Whisk the mixture until it has cooled around 1 minute.
Place mascarpone cheese in a large bowl. Fold the mixture into the cheese using a rubber spatula.
Miix until it is ALMOST COMBINED completely. Word of caution do not over mix or it