Almond Cream Cake (Printable)
Light moist cake layered with rich almond cream and toasted almonds for a delicate dessert.
# What You'll Need:
→ Cake Base
01 - 1 ½ cups all-purpose flour (190 g)
02 - 1 cup granulated sugar (200 g)
03 - ½ cup unsalted butter, softened (115 g)
04 - 3 large eggs
05 - ½ cup whole milk (120 ml)
06 - 2 teaspoons baking powder
07 - ¼ teaspoon salt
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon almond extract
→ Almond Cream Filling
10 - ¾ cup heavy cream (180 ml)
11 - ¼ cup granulated sugar (50 g)
12 - ½ teaspoon almond extract
13 - ¾ cup finely ground almonds or almond flour (90 g)
14 - 2 tablespoons unsalted butter, softened
→ Decoration
15 - ½ cup sliced almonds, toasted (50 g)
16 - Powdered sugar for dusting
# Directions:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan, ensuring thorough coverage to prevent sticking.
02 - Using an electric mixer, beat softened butter and granulated sugar until pale and fluffy, approximately 3–4 minutes. Add eggs one at a time, mixing well after each addition.
03 - Mix in vanilla extract and almond extract until fully incorporated into the batter.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt until evenly distributed.
05 - Add dry ingredients to wet mixture in three additions, alternating with milk in two additions. Begin and end with flour mixture. Mix only until just combined to avoid overdeveloping gluten.
06 - Pour batter into prepared pan. Bake for 30–35 minutes or until a wooden toothpick inserted into the center emerges clean. The edges should pull slightly away from the pan.
07 - Allow cake to cool in pan for 10 minutes before inverting onto wire rack. Cool completely to room temperature, approximately 1 hour, before filling.
08 - Beat heavy cream with granulated sugar until soft peaks form. In separate bowl, cream together almond flour, softened butter, and almond extract until smooth. Gently fold whipped cream into almond mixture until uniform.
09 - Using a serrated knife, slice cooled cake horizontally into two even layers. Spread almond cream evenly over bottom layer, leaving slight border. Place top layer over filling.
10 - Press toasted sliced almonds onto top surface. Dust lightly with powdered sugar if desired. Refrigerate for minimum 30 minutes before serving to allow flavors to meld and cream to set.
# Expert Tips:
01 -
- The texture is impossibly light while still feeling substantial and satisfying
- Toasted almonds on top create this incredible crunch that plays against the silky cream
- It looks impressive but comes together with basic pantry staples
02 -
- The cake must be completely cool before slicing and filling or the cream will melt right through
- Fold the whipped cream into the almond mixture gently to keep all that air you just whipped in
03 -
- Toast your sliced almonds in a dry pan over medium heat watching constantly as they go from pale to burned in seconds
- Springform pans work beautifully here and make releasing the cooled cake effortless