Almond Cream Cake (Printable Version)
Light moist cake layered with rich almond cream and toasted almonds
# What You'll Need:
→ Cake Components
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 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
11 - ¼ cup granulated sugar
12 - ½ teaspoon almond extract
13 - ¾ cup finely ground almonds (almond flour)
14 - 2 tablespoons unsalted butter, softened
→ Decoration
15 - ½ cup sliced almonds, toasted
16 - Powdered sugar for dusting
# Directions:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan thoroughly.
02 - Using an electric mixer, cream softened butter and granulated sugar until mixture becomes light and fluffy, approximately 3-4 minutes.
03 - Add eggs one at a time, beating well after each addition until fully incorporated before adding the next egg.
04 - Mix in vanilla extract and almond extract until evenly distributed throughout the batter.
05 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt until well blended.
06 - Add dry ingredients to butter mixture in three parts, alternating with milk, beginning and ending with flour. Mix until just combined, being careful not to overmix.
07 - Pour batter into prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center emerges clean.
08 - Allow cake to cool in the pan for 10 minutes, then invert onto wire rack to cool completely before filling.
09 - Beat heavy cream and ¼ cup sugar until soft peaks form. Set aside.
10 - In separate bowl, beat almond flour, 2 tablespoons softened butter, and ½ teaspoon almond extract until smooth and creamy.
11 - Gently fold whipped cream into almond mixture until fully incorporated and no streaks remain.
12 - Slice cooled cake horizontally into two even layers. Spread almond cream evenly over bottom layer, then carefully place top layer back over filling.
13 - Top cake with toasted sliced almonds and dust with powdered sugar if desired. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
# Expert Hints:
01 -
- The texture is impossibly light while still feeling rich and indulgent
- The almond cream between layers adds a sophisticated touch without requiring advanced techniques
02 -
- Room temperature ingredients are non negotiable here because cold butter or eggs will not incorporate properly
- The cake must be completely cool before slicing and filling or the almond cream will melt and slide right off
03 -
- When slicing the cake horizontally, use toothpicks inserted around the perimeter as a guide to keep your layers even
- The almond cream can be made a few hours ahead and kept chilled, then brought to room temperature for easier spreading