Almond Butter Cream Cake

Almond Butter Cream Cake.00 08 05 36.Still001 结果 pinit View Gallery 2 photos
Almond Butter Cream Cake.00 08 05 36.Still001 结果 pinit
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Almond Butter Cream Cake

Difficulty: Beginner Cook Time 40 mins Total Time 40 mins
Cooking Temp: 293  °F Servings: 6
Best Season: Suitable throughout the year

Description

Almond Butter Cream Cake is a luxurious and elegant dessert that features layers of moist almond-flavored cake filled and frosted with a rich almond buttercream. This cake is perfect for special occasions, offering a sophisticated and delicious treat that is sure to impress.

The cake layers are made from a batter of flour, sugar, butter, eggs, and almond extract, creating a tender and flavorful cake with a hint of almond. The batter is baked in layers and allowed to cool completely before assembly.

The almond buttercream is made from a mixture of butter, powdered sugar, and almond extract, whipped until light and fluffy. The cake layers are spread with a generous amount of almond buttercream and stacked to create a beautiful and flavorful cake.

The outside of the cake is frosted with more almond buttercream and decorated with toasted almond slices for added texture and flavor. The result is a cake that is both visually stunning and incredibly delicious.

Almond Butter Cream Cake is perfect for birthdays, weddings, anniversaries, or any celebration where you want to offer a luxurious and elegant dessert. Its combination of tender cake and rich buttercream makes it a favorite among dessert lovers, providing a delightful and satisfying experience.

Ingredients

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Cake Base

Topping

Butter Cream

Instructions

Cake Base

  1. In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.
  2. In another bowl, mix well vegetable oil and milk, add in cake flour, and mix well. Add in egg yolks, mix well and set aside.
  3. Preheat the oven to 145℃(293℉). Grab a 6-inch round chiffon cake pan.

  4. Take the egg white bowl out of the fridge, add in lemon juice, vanilla extract and granulated sugar, and use a hand mixer to beat until forms stiff peaks. Take a scoop of whipped egg white and gently fold into the batter until just combined. Pour all the batter into the whipped egg white, and gently fold it in until just combined. Pour all the batter into the cake pan, give it a tap or two, and send into the oven to bake for 40 minutes.

  5. Take the cake out of the oven right away, give it a tap or two, turn it upside down and let it cool on the cooling rack.

  6. Wait until the cake completely cool down, take it out of the cake pan, and slice into three slices. Set aside.

Topping

  1. Grab a baking tray, line it with parchment paper or baking mat. Pour in 60g almond flakes, spread even, and preheat the oven to 356℉(180℃) and send the almond flakes into the oven, let bake for 4 minutes.
  2. Take it out of the oven, and let cool on the cooling rack.

Butter Cream

  1. In a clean bowl, bring together butter, salt, and sugar, and use a hand mixer to beat until well combined.
  2. Gradually add in warm heavy cream and beat until thickened.

Assemble

  1. Spread the butter cream evenly onto the cake base, cover with another slice of cake base, spread on butter cream and top with the last slice of cake base. Spread and cover the whole cake with butter cream, smooth it out, cover the cake with baked almond slices. Slice and serve.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: almond butter cream cake, butter cream cake, soft cake
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