Almond Cream Cake

Light, moist and velvety, this Almond Cream Cake has a homemade cooked, whipped frosting that pairs perfectly with the almond cake. Top with sliced almonds.


1 cup salted butter room temperature, 8 ounces
1 1/2 cups granulated sugar 300 grams
3 cups cake flour* (345 grams) spooned & measured carefully
1/2 teaspoon salt 3 grams
2 teaspoons baking powder 6 grams
1 cup milk 2% milkfat
1 teaspoon almond extract
3/4 cup egg whites plus 3 tablespoons*

a slice of almond cream cake on a plate with a bite out


1/2 cup plus 2 tablespoons all-purpose flour
2 cups milk

1 1/2 teaspoons almond extract
2 cups salted butter softened
2 cups granulated sugar
Sliced almonds and whole almonds for decorating


Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you’re ready to add them to the batter.

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