Almond Cream Cake with Toasted Almonds (Printable)
Light vanilla-almond cake with rich cream filling and toasted almond topping for an elegant dessert.
# What You'll Need:
→ Cake Components
01 - 1 ½ cups all-purpose flour
02 - 1 cup granulated sugar
03 - ½ cup unsalted butter, softened
04 - 3 large eggs
05 - ½ cup whole milk
06 - 2 teaspoons baking powder
07 - ¼ teaspoon salt
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon almond extract
→ Almond Cream Filling
10 - ¾ cup heavy cream
11 - ¼ cup granulated sugar
12 - ½ teaspoon almond extract
13 - ¾ cup finely ground almonds (almond flour)
14 - 2 tablespoons unsalted butter, softened
→ Decoration
15 - ½ cup sliced almonds, toasted
16 - Powdered sugar for dusting (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
02 - Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
03 - Mix in vanilla and almond extracts until incorporated.
04 - Whisk together flour, baking powder, and salt in a separate bowl.
05 - Add dry ingredients to wet mixture in three parts, alternating with milk, beginning and ending with flour. Mix until just combined.
06 - Pour batter into prepared pan. Bake for 30-35 minutes until toothpick inserted in center comes out clean.
07 - Let cake cool in pan for 10 minutes, then turn out onto wire rack to cool completely.
08 - Beat heavy cream and sugar until soft peaks form. In separate bowl, beat almond flour, softened butter, and almond extract until smooth. Gently fold in whipped cream.
09 - Slice cooled cake horizontally into two layers. Spread almond cream evenly over bottom layer, then place top layer back on.
10 - Top with toasted sliced almonds and dust with powdered sugar if desired. Refrigerate at least 30 minutes before serving.
# Expert Hints:
01 -
- The combination of light sponge and rich almond cream creates a perfect balance that never feels too heavy
- Toasted almonds on top add a wonderful crunch that makes every bite interesting
- This cake actually tastes better after chilling, making it perfect for making ahead
02 -
- The cake must be completely cool before slicing and filling, or the almond cream will melt and slide off
- Room temperature ingredients combine more easily and create a better texture than cold ones
03 -
- Toasting the almonds brings out their natural oils and deepens their flavor significantly
- Do not overmix the batter once the flour is added, or the cake can become tough