Almond Cream Cake Recipe

Light, moist and velvety, this Almond Cream Cake has a homemade cooked, whipped frosting that pairs perfectly with the almond cake. Top with sliced almonds.

Servings: 15 servings


1 cup butter softened
1 1/2 cups granulated sugar
3 cups cake flour* (345 grams) spooned & measured carefully
1/2 teaspoon salt
2 teaspoons baking powder
1 cup milk 2% milkfat
1 teaspoon almond extract
3/4 cup egg whites plus 3 tablespoons*

1/2 cup plus 2 tablespoons white flour
2 cups milk
1 1/2 teaspoons almond extract
2 cups butter softened
2 cups granulated sugar
Sliced almonds and whole almonds for decorating

Recipe Notes
*This is about 6 large egg whites.


  1. Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you're ready to add them to the batter.
  2. Using the same bowl that you used to beat the egg whites, place the softened butter in and cream the butter for about 2 minutes (using the beater blade attachmenuntil it is white in appearance.
  3. Add the sugar to the butter and beat until fluffy (about another 1-2 minutes).
  4. In a small bowl, combine the flour (measured carefully*), salt and baking powder. Set aside. *Some are having problems with the cake being too dense. This can happen when you mistakenly add too much flour. When you measure the flour, spoon it from the flour container gently into the measuring cup. Do NOT pack it down at all. This technique will help you not put too much flour into the cake.
  5. Visit Almond Cream Cake @ for full instructions.

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