Almond Cream Cake (Printable Version)
A moist almond-infused cake layered with creamy almond filling and toasted nut topping for an elegant European dessert.
# What You 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 teaspoons baking powder
07 - ¼ teaspoon salt
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon almond extract
→ For the Almond Cream
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
→ For Decoration
15 - ½ cup sliced almonds, toasted
16 - Powdered sugar for dusting
# Directions:
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 fully 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 combination of ground almonds in the filling and toasted almonds on top creates this incredible depth of nutty flavor that somehow feels luxurious and homey at the same time
- This cake manages to be light enough for summer afternoons yet rich enough for holiday gatherings, striking that perfect balance that makes it impossible to stop at one slice
02 -
- The cake must be completely cool before you slice it or the almond cream will melt and slide right off the layers
- Room temperature ingredients combine more smoothly, so take everything out of the fridge at least 30 minutes before starting
03 -
- A serrated knife and slow sawing motion will give you the cleanest horizontal cut through the cake
- Place the cake on a piece of parchment when assembling to catch any cream that squeezes out