Delicious Almond Cake!

June 29, 2021

Delicious Almond Cake!

At the most recent Food Connect Staff lunch, Seva spoiled us yet again, with this delicious and creamy almond cake! Take advantage of the back in stock Almond products with this recipe!

Cake Ingredients
  • 4 egg whites
  • Pinch Salt
  • 1/4 cup + 2 Tbsp. (75g) Sugar
  • 140g almonds or ground almonds
  • (decoration) sliced almonds
Cream ingredients
  • 4 egg yolks
  • 1/4 cup + 2 Tbsp. (75g) Sugar
  • 1 teaspoon Vanilla extract
  • 100ml Cream
  • 1/2 cup + 1 Tbsp (130g) Butter, softened
  1. Make the cake: preheat oven to 170C (340F). Grease two 8-inch (20cm) round cake pans with butter, line bottom with parchment paper. Grease the parchment as well, set aside.
  2. In a food processor, process the almonds into fine crumbs. You also can use store bought ground almonds.
  3. In a large clean bowl, place egg whites and pinch of salt. Beat the egg whites with a pinch of salt until foamy, then gradually add the sugar, beat until stiff peak form.
  4. Gradually fold ground almonds into the meringue. Do not over fold. Divide the batter between prepared pans.
  5. Bake for 20-25 minutes. Allow to cool.
  6. Make the cream: in a bowl, whisk egg yolks with sugar and set aside.
  7. In a small saucepan bring the cream to a gentle simmer. Gradually pour hot cream into the egg yolk mixture while constantly whisking. Transfer the mixture back into the saucepan and cook until thicken, stirring constantly. Remove from heat, add vanilla extract and stir, transfer the mixture into a bowl, cover and place in the fridge for 1 hour.
  8. In a large bowl beat softened butter. Gradually add chilled cream and whisk until combined. Add 2-3 tablespoons at the time.
  9. Place 1 cake layer on a place or a cake stand, the spread a layer of cream, then top with the second layer cake. Spread the cream on top and sides of the cake.
  10. Decoration: toast almond flakes on a dry pan, allow them to cool. Then, decorate the side and top of the cake with toasted almond flakes.
  11. Keep the cake in the fridge for at least 4 hours before serving.

Recipe originally from The Cooking Foodie. Don't forget to send your recipe suggestions to community@foodconnect 

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