Description
A soft, velvety almond cream cake topped with a light whipped milk frosting. This recipe delivers a bakery-style almond cream cake made in your home kitchen.
Ingredients
- 1½ cups unsalted butter softened (for cake)
- 1½ cups granulated sugar (for cake)
- 6 large egg whites
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup whole milk (for cake)
- ¾ cup finely ground almonds
- ½ cup all purpose flour (for frosting)
- 2 cups whole milk (for frosting)
- 2 cups unsalted butter softened (for frosting)
- 2 cups granulated sugar (for frosting)
- ½ cup sliced almonds (for garnish)
Instructions
- Preheat the oven to 350°F and grease two 8 inch round cake pans.
- Beat the egg whites in a clean bowl until stiff peaks form, then refrigerate.
- In a separate bowl, cream the butter for 2 minutes until pale and fluffy.
- Add the sugar and beat another 2 minutes until light.
- In a bowl, whisk together cake flour, baking powder, salt, and ground almonds.
- Add the dry ingredients to the butter mixture alternately with the milk, mixing just until combined.
- Gently fold in the beaten egg whites, taking care not to deflate them.
- Divide the batter evenly between the prepared pans and bake 25 to 28 minutes until the tops spring back when lightly touched.
- Cool the cakes in the pans for 10 minutes, then transfer to a rack to cool completely.
- For the frosting, whisk the flour and milk in a saucepan over medium heat, stirring constantly until very thick. Remove from heat and cool completely.
- Beat the butter and sugar together for 5 minutes until fluffy, then add the cooled milk mixture and beat until light and whipped.
- Frost the cooled cake layers and finish with sliced almonds on top.
Notes
- Allow the cake layers to cool fully before frosting to keep the whipped frosting smooth.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American