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Almond Cream Cake

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  • Author: samahkitchen
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A light, moist almond-flavored cake with a rich and creamy almond frosting. Perfect for celebrations or an elegant dessert!


Ingredients

Units Scale

For the Cake:

3/4 cup egg whites (about 6 large eggs)

1 cup (8 ounces) salted butter, at room temperature

1 1/2 cups (300 grams) granulated sugar

3 cups (345 grams) cake flour

1/2 teaspoon salt

2 teaspoons baking powder

1 cup (8 ounces) 2% milk

1 teaspoon almond extract

For the Frosting:

1/2 cup plus 2 tablespoons (83 grams) all-purpose flour

2 cups (16 ounces) 2% milk

1 1/2 teaspoons almond extract

2 cups (400 grams) granulated sugar

2 cups (1 pound) salted butter, softened

Sliced almonds and whole almonds for decorating


Instructions

  • Prepare the Cake Layers:

    • Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
    • In a mixing bowl, beat egg whites until stiff peaks form. Set aside.
    • In another bowl, cream butter and sugar together until light and fluffy.
    • In a separate bowl, sift together cake flour, salt, and baking powder.
    • Alternately add dry ingredients and milk into the butter mixture, mixing well after each addition.
    • Stir in almond extract, then gently fold in beaten egg whites.
    • Divide the batter evenly between the prepared cake pans.
    • Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
    • Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • Make the Frosting:

    • In a saucepan, whisk together flour and milk over medium heat until thickened. Stir constantly to avoid lumps.
    • Remove from heat and let cool to room temperature. Stir in almond extract.
    • In a separate bowl, beat sugar and butter together until light and fluffy.
    • Gradually add the cooled flour mixture, beating continuously until smooth and creamy.

 

  • Assemble the Cake:

    • Place one cake layer on a serving plate. Spread a layer of frosting on top.
    • Add the second cake layer and cover the top and sides with frosting.
    • Garnish with sliced almonds and whole almonds.
    • Chill for 30 minutes before serving to allow the frosting to set.

Notes

  • For extra almond flavor, add 1/2 teaspoon almond extract to the cake batter.

 

  • Can be stored in the refrigerator for up to 3 days.