Description
Heavenly Almond Cream Cake whispers classic French pastry elegance with delicate layers of airy sponge and silky almond-infused cream. Guests will savor each delicate forkful, experiencing a sublime dessert that transports palates straight to a charming Parisian patisserie.
Ingredients
Scale
Cake Ingredients:
Main Ingredients:
- 3 cups cake flour (345 grams / 12.2 ounces)
- 1 ½ cups granulated sugar (300 grams / 10.6 ounces)
- 1 cup salted butter, room temperature (8 ounces / 227 grams)
- 1 cup milk (2% milkfat, 8 ounces / 237 milliliters)
- ¾ cup egg whites (approximately 6 large egg whites)
Secondary Ingredients:
- 2 teaspoons baking powder (6 grams / 0.2 ounces)
- 1 teaspoon almond extract (4 grams / 0.14 ounces)
- ½ teaspoon salt (3 grams / 0.1 ounces)
Frosting Ingredients:
Main Ingredients:
- 2 cups salted butter, softened (1 pound / 454 grams)
- 2 cups granulated sugar (400 grams / 14.1 ounces)
- 2 cups 2% milk (16 ounces / 473 milliliters)
Secondary Ingredients:
- ½ cup plus 2 tablespoons all-purpose flour (83 grams / 2.9 ounces)
- 1 ½ teaspoons almond extract (6 grams / 0.2 ounces)
Decoration:
- Sliced almonds
- Whole almonds
Instructions
- Prepare the cake foundation by heating the oven to 350°F (175°C) and coating two 8-inch round pans with grease and flour.
- Whip egg whites to stiff, glossy peaks using a stand mixer, then refrigerate while preparing remaining batter components.
- Cream butter until pale and soft, then incorporate sugar until the mixture becomes light and fluffy.
- Sift together cake flour, salt, and baking powder in a separate bowl. Combine milk with almond extract in another vessel.
- Gradually integrate dry ingredients and milk mixture into the butter base, mixing gently to maintain batter’s delicate texture.
- Delicately fold chilled egg whites into the batter, ensuring even distribution without deflating the mixture.
- Distribute batter evenly between prepared pans, smoothing surfaces with a spatula.
- Bake for 25-27 minutes until cake surfaces spring back when lightly pressed.
- Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Create frosting by whisking flour into milk over medium-low heat, stirring continuously until the mixture thickens to a mashed potato consistency.
- Cool the flour-milk mixture rapidly by placing the saucepan in an ice bath, then incorporate almond extract.
- Pulverize sugar in a food processor to create fine granules for smoother frosting.
- Cream butter with processed sugar until the mixture becomes light and voluminous.
- Blend the cooled flour mixture into the butter base, whipping until the frosting achieves a silky, cloud-like texture.
- Position the first cake layer on a serving plate and spread an even frosting layer.
- Carefully place the second cake layer on top and generously frost the entire cake.
- Embellish with sliced and whole almonds for a refined, textural finish.
Notes
- Transform average ingredients into a heavenly almond cream cake masterpiece with precision and love.
- Egg whites whipped to stiff peaks create an incredibly light, airy texture that makes this cake melt in your mouth.
- Patience during frosting preparation ensures a silky, smooth result that elevates the entire dessert experience.
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 537
- Sugar: 46 g
- Sodium: 295 mg
- Fat: 35 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg