Description
Creamy toasted almond cream cake showcases rich Mediterranean dessert traditions. Delicate layers blend nutty sweetness with elegant textures you’ll savor slowly.
Ingredients
Scale
- 2 large eggs, room temperature
- 1 egg white, room temperature
- 280 grams (9.9 oz) granulated sugar
- 300 grams (10.6 oz) cake flour
- 2.5 tsp baking powder
- 0.5 tsp salt
- 114 grams (4 oz) unsalted butter, room temperature
- 114 grams (4 oz) vegetable or canola oil
- 2 tsp vanilla extract
- 1 tsp almond extract
- 260 grams (9.2 oz) buttermilk, room temperature
- 100 grams (3.5 oz) sliced almonds
- 228 grams (8 oz) unsalted butter, room temperature
- 114 grams (4 oz) salted butter, room temperature
- 360 grams (12.7 oz) powdered sugar
- 1 tsp almond extract
- 1–2 tbsps heavy cream
Instructions
- Preparation: Line two 8-inch round cake pans with parchment paper for seamless cake removal.
- Dry Ingredients: Blend cake flour, granulated sugar, baking powder, and salt in a stand mixer bowl until perfectly integrated.
- Butter Integration: Fold softened butter into dry mixture at low speed, creating a sandy texture.
- Wet Ingredient Fusion: Mix oil, whole eggs, egg white, vanilla extract, and almond extract until a smooth, thick batter forms.
- Liquid Incorporation: Stream buttermilk into batter, ensuring uniform consistency.
- Baking Process: Distribute batter evenly between prepared pans and bake in a preheated oven at 350°F for 30-35 minutes, confirming doneness with a clean toothpick test.
- Cooling Stage: Rest cakes in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Almond Toasting: Spread sliced almonds on a lined baking sheet, roasting at 325°F until golden-brown.
- Frosting Creation: Whip butter in a stand mixer for 10 minutes, gradually incorporating powdered sugar and almond extract at low speed.
- Frosting Refinement: Adjust consistency by adding heavy cream, one teaspoon at a time, until smooth.
- Cake Assembly: Place first cake layer on a stand, spread frosting, and position second layer with flat side upward.
- Crumb Coating: Apply a thin initial frosting layer, refrigerate for 20 minutes to set.
- Final Decoration: Cover chilled cake with thick almond-infused buttercream, meticulously pressing toasted almonds around sides and top.
- Serving: Slice and present the elegantly decorated almond cream cake to eager guests.
Notes
- Prep Like a Pro: Line cake pans meticulously with parchment paper to guarantee seamless cake release and perfect layer integrity.
- Mixing Magic: Blend dry ingredients first at low speed to prevent lumps and create a uniform cake foundation, ensuring a silky-smooth batter texture.
- Temperature Matters: Allow ingredients like butter, eggs, and buttermilk to reach room temperature for optimal blending and consistent cake structure.
- Toasting Technique: Spread almonds in a single layer and roast at low temperature, watching carefully to prevent burning and achieve a perfect golden-brown color.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 470
- Sugar: 42 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg