Description
Silky almond cream cake whispers elegance with each delicate slice, promising pure indulgence. Sweet layers of European tradition melt seamlessly, inviting you to savor a moment of delightful culinary bliss.
Ingredients
Scale
Cake Base:
- 2 ½ cups (590 ml) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups (400 grams) granulated sugar
- 4 large eggs
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (240 ml) whole milk
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 1 ½ teaspoons almond extract
Frosting and Topping:
- 8 ounces (226 grams) cream cheese, softened
- ½ cup (113 grams) unsalted butter, softened
- 3 cups (360 grams) powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup (240 ml) heavy whipping cream
- ½ cup (50 grams) slivered almonds, toasted
- Powdered sugar (optional)
Instructions
- Prepare the oven environment by warming it to 350F (175C) and preparing two 9-inch round cake pans with a light coating of grease and flour to prevent sticking.
- Create a dry ingredient foundation by thoroughly whisking flour, baking powder, and salt together in a medium mixing vessel, then set aside for later incorporation.
- Transform butter and sugar into a billowy, aerated mixture by vigorously beating them until they achieve a light, fluffy consistency, which typically requires 2-3 minutes of continuous mixing.
- Introduce eggs individually into the creamed mixture, ensuring complete integration after each addition, then enhance the flavor profile by incorporating both vanilla and almond extracts.
- Construct the cake batter by gradually introducing the reserved flour mixture in three sequential additions, carefully alternating with milk, and mixing minimally to maintain a tender texture.
- Distribute the cake batter evenly between the prepared pans, ensuring uniform depth, and transfer to the preheated oven for 25-30 minutes until a inserted toothpick emerges clean and free of raw batter.
- Allow the freshly baked cakes to rest within their pans for 10 minutes, promoting gentle cooling and easy removal, then transfer to a wire cooling rack to completely stabilize the cake’s structure.
Notes
- Adjust almond extract carefully to prevent overpowering the delicate cake flavor, starting with less and tasting as you go.
- Ensure butter and eggs are at room temperature for smoother batter and more even cake texture.
- Use cake flour instead of all-purpose for an extra tender, lighter crumb that melts in your mouth.
- Replace dairy milk with almond milk for a lactose-free version that maintains the cake’s rich, nutty profile.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 180
- Sugar: 28 g
- Sodium: 50 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg