Description
Silky almond cream cake emerges as a luxurious French-inspired dessert showcasing delicate textures and rich flavor profiles. Creamy layers and nutty undertones invite dessert enthusiasts to savor each exquisite bite.
Ingredients
Scale
- 1 cup salted butter, room temperature (8 oz / 227 g)
- 1 ½ cups granulated sugar (300 g / 10.6 oz)
- 3 cups cake flour (345 g / 12.2 oz)
- 1 cup milk (2% milkfat, 8 oz / 237 mL)
- ¾ cup egg whites (approximately 6 large egg whites)
- 2 tsps baking powder (6 g / 0.2 oz)
- 1 tsp almond extract (4 g / 0.14 oz)
- ½ tsp salt (3 g / 0.1 oz)
- 2 cups salted butter, softened (1 lb / 454 g)
- 2 cups granulated sugar (400 g / 14.1 oz)
- 2 cups 2% milk (16 oz / 473 mL)
- ½ cup plus 2 tbsps all-purpose flour (83 g / 2.9 oz)
- 1 ½ tsps almond extract (6 g / 0.2 oz)
- Sliced almonds
- Whole almonds
Instructions
- Oven Preparation: Preheat oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and flouring.
- Egg White Technique: Whip egg whites to stiff, glossy peaks using a stand mixer, then refrigerate while preparing remaining batter components.
- Butter Mixture: Cream butter until pale and soft, gradually incorporating sugar until light and fluffy.
- Dry and Liquid Integration: Sift cake flour, salt, and baking powder together. Combine milk with almond extract in a separate container.
- Batter Assembly: Gently mix dry ingredients and milk mixture into the butter base, maintaining the batter’s delicate texture. Fold chilled egg whites carefully to preserve volume.
- Baking Process: Evenly distribute batter between prepared pans, smoothing surfaces. Bake for 25-27 minutes until cake surfaces spring back when lightly touched.
- Cooling Stage: Rest cakes in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Frosting Preparation: Create a flour-milk base by whisking flour into milk over medium-low heat until thickened. Cool rapidly in an ice bath and incorporate almond extract.
- Sugar Refinement: Pulverize sugar in a food processor for smoother frosting consistency.
- Frosting Composition: Cream butter with processed sugar, then blend in cooled flour mixture until achieving a silky, cloud-like texture.
- Cake Assembly: Position first cake layer on serving plate, spread frosting evenly. Place second layer on top and coat entire cake generously.
- Finishing Touch: Garnish with sliced and whole almonds for an elegant, textural presentation.
Notes
- Perfect Egg White Technique: Whip egg whites to stiff, glossy peaks using a stand mixer, ensuring they maintain structure without deflating when folding into batter.
- Temperature Control for Baking: Maintain consistent 350°F oven temperature and use precise 25-27 minute baking time to achieve perfect cake texture and golden surface.
- Smooth Batter Integration: Gradually mix dry and wet ingredients with gentle folding motions to preserve delicate cake texture and prevent overmixing.
- Frosting Consistency Hack: Process sugar in a food processor for ultra-fine granules, creating smoother, more uniform frosting with silky texture.
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 550
- Sugar: 47 g
- Sodium: 350 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 59 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg