Almond Cream Cake (Printer-friendly)
Light moist cake layered with rich almond cream and toasted almonds for an indulgent dessert
# What You’ll Need:
→ For the Cake
01 - 1 ½ cups all-purpose flour
02 - 1 cup granulated sugar
03 - ½ cup unsalted butter, softened
04 - 3 large eggs
05 - ½ cup whole milk
06 - 2 tsp baking powder
07 - ¼ tsp salt
08 - 1 tsp vanilla extract
09 - 1 tsp almond extract
→ For the Almond Cream
10 - ¾ cup heavy cream
11 - ¼ cup granulated sugar
12 - ½ tsp almond extract
13 - ¾ cup finely ground almonds (almond flour)
14 - 2 tbsp unsalted butter, softened
→ For Decoration
15 - ½ cup sliced almonds, toasted
16 - Powdered sugar, for dusting
# How to Make It:
01 - Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
02 - In a bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
03 - Mix in the vanilla and almond extracts until well incorporated.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Add dry ingredients to the wet mixture in three parts, alternating with milk, beginning and ending with flour. Mix until just combined.
06 - Pour batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
08 - Beat together the heavy cream and sugar until soft peaks form. In a separate bowl, beat almond flour, softened butter, and almond extract until smooth, then gently fold in the whipped cream.
09 - Once the cake is completely cooled, slice it horizontally into two layers. Spread almond cream evenly over the bottom layer, then place the top layer back on.
10 - Top the cake with toasted sliced almonds and dust lightly with powdered sugar if desired. Chill for at least 30 minutes before serving for best texture.
# Expert Tips:
01 -
- The texture is impossibly light while still feeling luxurious and substantial enough for special occasions
- Toasted almonds on top add this wonderful crunch that keeps every bite interesting
- It actually tastes better after chilling, making it perfect for making ahead
02 -
- Room temperature ingredients blend together seamlessly and prevent the dreaded curdled batter look
- Letting the cake cool completely before slicing is non negotiable or the cream will melt right through
- Chilling the assembled cake for at least 30 minutes makes slicing much cleaner and the flavors really pop
03 -
- Brushing the cake layers with a little amaretto before adding the cream makes it incredibly moist and adds depth
- If you do not have almond flour, grind blanched almonds in a food processor until fine but not pasty