Mary KellyWhen summer rolls around, I often find myself seeking desserts that feel light yet indulgent; something that complements those warm evenings spent outdoors. Enter the almond cream cake.
This delightfully moist layer cake brings a sense of elegance to any gathering, whether it’s a backyard barbecue or a birthday celebration. And let me tell you, there’s nothing quite like pairing this cake with a scoop of vanilla ice cream to truly savor every bite.
Almond cream cake is a light and airy dessert that combines the subtle nuttiness of almond flavor with a fluffy texture. It’s ideal for any occasion where you want a sweet note that isn’t too heavy.
This cake features fluffy layers adorned with rich frosting that will keep everyone coming back for seconds. Trust me; once you bake this cake, it won’t be long before it becomes a staple in your dessert repertoire.
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What is almond cream cake recipe?
This tempting cake is crafted primarily from egg whites, almond extract, and cake flour. The result is a sponge-like texture that’s delightfully light yet full of flavor. Topped with an almond-infused frosting, it’s perfect for celebrations or just because. With its moist texture and just the right amount of sweetness, it’s the kind of dessert that can make an ordinary day feel special.
Why You’ll Love this almond cream cake recipe?
You’ll love this almond cream cake because it seamlessly balances lightness and richness. The layers deliver the right dose of almond flavor without overwhelming your taste buds. Not to mention, it’s surprisingly easy to make! It’s also versatile—feel free to get creative with the frosting or toppings based on your preferences. It really is a winner amongst family and friends.
The Ingredients
To craft this delicious almond cream cake, you’ll need:
– 6-7 large egg whites (about 3/4 cup plus an additional 3 tablespoons)
– 1 cup salted butter, softened
– 1 1/2 cups granulated sugar
– 3 cups cake flour, spooned and carefully measured
– 1 teaspoon salt
– 2 teaspoons baking powder
– 1 cup 2% milk
– 1 teaspoon almond extract
– New Addition: 1 tablespoon vanilla extract (to enhance flavor)
Frosting:
– 1/2 cup plus 2 tablespoons all-purpose flour
– 2 cups 2% milk
– 1 1/2 teaspoons almond extract
– 2 cups granulated sugar
– 2 cups salted butter, softened
– Sliced almonds and whole almonds for decoration
Ingredients From : tastesoflizzyt.com
How to make almond cream cake recipe?
Making an almond cream cake can seem a bit daunting, but I promise you, it’s straightforward and immensely rewarding. Let’s walk through the steps together, ensuring you have a perfect cake to impress your friends and family.
Step-by-step directions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). While that’s heating up, grease and flour two 8-inch round cake pans. This step is crucial to ensure that your cakes come out smoothly after baking.
Step 2: Beat those Egg Whites
In a stand mixer, use the whisk attachment to beat the egg whites until they form stiff peaks. This step can take a minute or two. Once you’re happy with that fluffy texture, gently transfer them to another bowl and pop them in the refrigerator to keep them cool.
Step 3: Cream Butter and Sugar
In the same mixer bowl (yes, less cleanup!), combine the softened butter. Beat it for about two minutes until it turns a light, pale color. This is where the magic happens. Next, add in the granulated sugar, and mix until the combination has a fluffy appearance, which should take another one or two minutes.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the cake flour, salt, and baking powder. Taking that extra minute to measure carefully will pay off in texture later.
Step 5: Mix Wet Ingredients
In another small bowl or container, combine the 2% milk and almond extract. Set this aside for later.
Step 6: Bring it All Together
Now, it’s time to add the dry ingredients to the butter and sugar mixture. Alternate between adding the dry mixture and the milk. Start with a third of the flour mixture, mix, add half of the milk, and repeat until everything is well combined.
Step 7: Fold in Egg Whites
With a spatula in hand, gently fold the egg whites into your batter. Be careful not to overmix; you want to maintain that airiness. If you mix too aggressively, the cake could turn out dense.
Step 8: Bake
Divide the batter evenly between the prepared pans. Bake for about 25-27 minutes. Keep an eye on them; they’re done when the tops bounce back upon touching.
Step 9: Cool the Cakes
Once done, let the cakes cool in the pans for about 10 minutes. Then, loosen the edges and carefully remove them, placing them on a wire rack to cool completely.
Step 10: Prepare the Frosting
While the cakes chill, prepare the frosting. In a saucepan over medium-low heat, whisk the flour into the milk until it thickens. Make sure to stir continuously; if it gets too hot, lower your heat. This should take around 12-15 minutes.
Once thickened, remove it from the heat and let it cool for 5-10 minutes using an ice bath. Stir in the almond extract for a flavor boost.
Step 11: Cream the Butter and Sugar Again
If you have a food processor, now’s the time to process the sugar until it’s fine. Then, cream the butter and processed sugar in your stand mixer with the whisk attachment until light and fluffy for about five minutes.
Step 12: Combine Everything
Now add that cooled flour mixture to your butter and sugar concoction. Beat it for another 3-5 minutes until fluffy and smooth, scraping down the bowl as needed.
Step 13: Assemble the Cake
When you’re ready, take one of the cooled cakes and place it on your serving platter. Spread a generous layer of frosting on top before carefully placing the other layer on top.
Step 14: Final Frosting Touch
Use the remaining frosting to cover the entire cake. Don’t forget to decorate it with sliced and whole almonds on top and around the sides for that gorgeous finish.
Tips & Tricks
– Use fresh ingredients for the best flavor and texture.
– Let the butter sit out at room temperature for at least an hour before creaming to make the process easier.
– If your cake layers dome up while baking, use a serrated knife to level them off before frosting.
– For a fun twist, consider adding some lemon zest into the batter for a citrusy touch.
– Store the cake covered at room temperature for up to 3 days, or refrigerate for longer storage.
Can I store almond cream cake recipe?
Absolutely! To store your almond cream cake, make sure to cover it well either in an airtight container or tightly wrap it in plastic wrap. If you decide to refrigerate it, the cake should keep fresh for about 4-5 days. Just be careful when slicing; the frosting may get a little messy!
What can I serve with almond cream cake recipe?
– Fresh Berries: These add a beautiful color contrast and a burst of flavor that pairs excellently with almond cake.
– Vanilla Ice Cream: This classic pairing adds a creamy richness that balances the lightness of the cake.
– Espresso or Coffee: The robust flavors play wonderfully with the subtle sweetness of the almond.
– Sweetened Whipped Cream: Put a dollop on each slice for a creamy complement.
– Citrus Salad: A refreshing citrus salad can cleanse your palate after enjoying the decadent cake.
What other substitute can I use in almond cream cake recipe?
– Milk Substitution: Use almond milk for a more intense almond flavor without compromising moisture.
– Butter Alternative: Coconut oil can be used instead of butter for a dairy-free option, adding its own unique flavor.
– Almond Extract Swap: Vanilla extract can be a nice alternative for those who prefer a milder flavor.
– Cake Flour Replacement: All-purpose flour may be used if you don’t have cake flour on hand, but the texture may not be as light.
– Sugar Substitute: Consider using coconut sugar or a blend of your preferred sweetener for a healthier option.
Almond Cream Cake Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). While that’s heating up, grease and flour two 8-inch round cake pans. This step is crucial to ensure that your cakes come out smoothly after baking.
- In a stand mixer, use the whisk attachment to beat the egg whites until they form stiff peaks. This step can take a minute or two. Once you’re happy with that fluffy texture, gently transfer them to another bowl and pop them in the refrigerator to keep them cool.
- In the same mixer bowl (yes, less cleanup!), combine the softened butter. Beat it for about two minutes until it turns a light, pale color. This is where the magic happens. Next, add in the granulated sugar, and mix until the combination has a fluffy appearance, which should take another one or two minutes.
- In a separate bowl, whisk together the cake flour, salt, and baking powder. Taking that extra minute to measure carefully will pay off in texture later.
- In another small bowl or container, combine the 2% milk and almond extract. Set this aside for later.
- Now, it’s time to add the dry ingredients to the butter and sugar mixture. Alternate between adding the dry mixture and the milk. Start with a third of the flour mixture, mix, add half of the milk, and repeat until everything is well combined.
- With a spatula in hand, gently fold the egg whites into your batter. Be careful not to overmix; you want to maintain that airiness. If you mix too aggressively, the cake could turn out dense.
- Divide the batter evenly between the prepared pans. Bake for about 25-27 minutes. Keep an eye on them; they’re done when the tops bounce back upon touching.
- Once done, let the cakes cool in the pans for about 10 minutes. Then, loosen the edges and carefully remove them, placing them on a wire rack to cool completely.
- While the cakes chill, prepare the frosting. In a saucepan over medium-low heat, whisk the flour into the milk until it thickens. Make sure to stir continuously; if it gets too hot, lower your heat. This should take around 12-15 minutes.
- Once thickened, remove it from the heat and let it cool for 5-10 minutes using an ice bath. Stir in the almond extract for a flavor boost.
- If you have a food processor, now’s the time to process the sugar until it’s fine. Then, cream the butter and processed sugar in your stand mixer with the whisk attachment until light and fluffy for about five minutes.
- Now add that cooled flour mixture to your butter and sugar concoction. Beat it for another 3-5 minutes until fluffy and smooth, scraping down the bowl as needed.
- When you’re ready, take one of the cooled cakes and place it on your serving platter. Spread a generous layer of frosting on top before carefully placing the other layer on top.
- Use the remaining frosting to cover the entire cake. Don’t forget to decorate it with sliced and whole almonds on top and around the sides for that gorgeous finish.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs
Q1: Can you make this cake in advance?
Yes, you can bake the layers a day in advance. Just ensure they are wrapped tightly in plastic wrap and kept at room temperature.
Q2: Can I use whole eggs instead of egg whites?
While it’s best to stick with egg whites for that airy texture, you can use whole eggs. Just keep in mind the cake might be a bit denser.
Q3: Is this cake suitable for freezing?
Definitely! Freeze the cake layers wrapped securely in plastic. You can frost them after thawing.
Q4: Can I use a different nut extract?
Yes, hazelnut or pecan extracts can offer a different but equally delightful flavor to the cake.
Q5: What if I don’t have cake flour?
You can create a substitute by using all-purpose flour and cornstarch—substitute 1 cup of flour with 1 cup minus 2 tablespoons of flour plus 2 tablespoons of cornstarch.
Conclusion
This almond cream cake recipe is a true delight that showcases the beautiful flavor of almonds wrapped in soft, airy layers. With its simple preparation and elegant presentation, it’s sure to become a favorite.
Whether you serve it at a special gathering or enjoy it on a quiet afternoon, this cake is a celebration of flavor and texture that everyone will love. Go ahead, grab those ingredients and enjoy the creativity that comes with baking this lovely cake! Happy baking!
