Almond Cream Cake

If you are looking for the best homemade white cake, here it is! Almond Cream, 100% from the start.

Almond Cream Cake
Soft white cake, smooth, from the start. There is nothing like that! This Almond Cream Cake uses unique techniques in the process to ensure a smooth texture. What is technique? Beat the egg whites until fluffy, then fold into the cake mixture in the end. Make sure you fold it completely but be gentle! You want the eggs to maintain their suppleness to add softness to the cake.

Frosted shake
This Almond Cream Cake offers a cooked whipped frosting that is not too sweet, but smooth as silk.

ingredients

• 1 cup of butter (soft)
• 1 1/2 cup sugar
• 3 cups of cake flour * (345 grams carefully scooped & measured)
• 1/2 teaspoon salt
• 2 teaspoons of baking powder
• 1 cup milk (2% milkfat)
• 1 teaspoon of almond extract
• 3/4 cup egg white plus 3 tablespoons *

Froze:

• 1/2 cup plus 2 tablespoons of all-purpose flour
• 2 glasses of milk
• 1 1/2 teaspoons of almond extract
• 2 glasses of butter (soft)
• 2 glasses of granulated sugar
• Almond slices and whole almonds for decoration

Steps

1. Using a standing mixer, beat the egg whites with the whisk until it stiffens and forms the top. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you are ready to add them to the mixture.
2. Using the same bowl you used to beat the egg whites, add the softened butter and shake the butter for about 2 minutes (using a sticky beating knife until it is white.
3. Add sugar to the butter and shake until fluffy (about 1-2 minutes).
4. In a small bowl, mix flour (carefully measured *), salt, and baking powder. Put aside.
5. In another bowl, mix milk and almond extract.
6. Then add the flour mixture to the butter/sugar mixture alternately with milk.
7. Add the beaten eggs to the cake mixture. Gently fold the egg whites. Don't overmix at this time. If you do, your cake will become denser.
8. Spread and flour 2 9 "round cake pan. Pour the cake mixture evenly into the prepared cake pan.
9. Bake the cake at 350 degrees for 25-27 minutes or until the top bounces again when you touch it.
10. Let the cake cool for 10 minutes, then loosen the edges and remove from the pan to a wire rack, allow it to cool completely.
11. When the cake is cold, prepare the freezing. In the pan, stir the flour into the milk over medium-low heat until it thickens. Keep stirring, lower the flame to low if needed. Consistency must be very thick, like mashed potatoes. This step takes about 12-15 minutes.
12. Remove the pan from the heat and set the pan in an ice bowl for 5-10 minutes to speed up the cooling process. The temperature of the mixture must be at room temperature.
13. Stir in almond extract.
14. If you have a food processor, process the sugar in a minute or more so that the granules become smoother.
15. When the mixture cools, beat the butter and processed sugar using a standing mixer with the beaters until they are light and fluffy. Do this for 5 minutes until the sugar is completely creamed and no spots are left.
16. Add the flour mixture that has cooled and whipped until everything blends and looks like whipped cream. This will take around 3-5 minutes of beating. Continue to scrape the sides of the bowl as the batter is beaten together so that everything is mixed evenly. After the mixture has a smooth whipped cream texture, you are ready to make cake ice.
17. After the cake is cold, place one cake on a cake plate. Spread the frosting over the layers, then place the other cake on the frosted cake. Use the remaining freezing to freeze the top and sides of the cake.
18. Decorate the sides and top with slices and whole almonds, as the picture shows if desired.

Share this post