indulge in the heavenly flavors of this exquisite Almond Cream Cake, a perfect blend of soft, buttery sponge cake and creamy almond filling. Topped with a delicate dusting of powdered sugar and adorned with sliced almonds, this cake is not just a treat for the taste buds but also a visual delight. Whether you’re hosting a party or enjoying a quiet afternoon tea, this cake will surely impress.
Ingredients
1 cup all-purpose flour
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup almond flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1/2 cup sliced almonds
Powdered sugar for dusting
Almond Cream Filling
1 cup milk
3 tablespoons cornstarch
1/2 cup granulated sugar
1/2 teaspoon almond extract
1/2 cup heavy cream
Instructions
FOR THE CAKE:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour Batter: Pour the batter into the prepared baking pan, spreading it evenly.
Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
FOR THE ALMOND CREAM FILLING:
Prepare Cream Filling: In a saucepan, combine the milk and cornstarch. Cook over medium heat, stirring constantly until the mixture thickens.
Add Sugar and Extract: Remove from heat and stir in the granulated sugar and almond extract. Let it cool completely.
Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled almond mixture.
ASSEMBLING THE CAKE:
Cut and Fill: Once the cake is completely cooled, cut it horizontally into two layers. Spread the almond cream filling evenly over the bottom layer and place the top layer back on.
Garnish: Sprinkle the sliced almonds over the top of the cake and dust generously with powdered sugar.
Serve: Slice and serve this delightful cake to your guests, or simply enjoy a piece with a hot cup of tea.