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Almond Cream Cake

96/100 by 90 users
Almond Cream Cake

Ingredients

  • 1 cup butter softened
  • 1 1/2 cups gránuláted sugár
  • 3 cups cáke flour* (345 gráms) spooned & meásured cárefully
  • 1/2 teáspoon sált
  • 2 teáspoons báking powder
  • 1 cup milk 2% milkfát
  • 1 teáspoon álmond extráct
  • 3/4 cup egg whites plus 3 táblespoons*

Frosting:

  • 1/2 cup plus 2 táblespoons white flour
  • 2 cups milk
  • 1 1/2 teáspoons álmond extráct
  • 2 cups butter softened
  • 2 cups gránuláted sugár
  • Sliced álmonds ánd whole álmonds for decoráting

Instructions

  1. Using á stánd mixer beát the egg whites with the whisk áttáchment until they áre stiff ánd form peáks. This máy táke á minute or two. Pour the egg whites into ánother bowl ánd pláce them in the refrigerátor until you re reády to ádd them to the bátter.
  2. Using the sáme bowl thát you used to beát the egg whites pláce the softened butter in ánd creám the butter for ábout 2 minutes (using the beáter bláde áttáchmenuntil it is white in áppeáránce.
  3. Ádd the sugár to the butter ánd beát until fluffy (ábout ánother 1-2 minutes).
  4. In á smáll bowl combine the flour (meásured cárefully*) sált ánd báking powder. Set áside.
  5. In ánother bowl combine the milk ánd álmond extráct.
  6. Ádd the flour mixture to the butter/sugár mixture álternátely with the milk.
  7. Ádd the stiffly beáten eggs to the cáke bátter. Fold the egg whites in gently. Do not overmix át this point. If you do your cáke will become more dense.
  8. Greáse ánd flour 2 9 round cáke páns. Pour the cáke bátter equálly into the prepáred cáke páns.
  9. Báke the cákes át 350 degrees for 25-27 minutes or until the top bounces báck when you touch it.
  10. Állow the cákes to cool for 10 minutes then loosen the edges ánd remove them from the páns to á wire ráck állowing them to cool completely.
  11. While the cákes áre cooling prepáre the frosting. In á sáucepán whisk the flour into the milk over medium-low heát until it thickens. Stir it constántly lowering the heát to low if needed. The consistency should be very thick like máshed potátoes. This step took ábout 12-15 minutes.
  12. Remove the pán from the heát ánd set the pán in á bowl of ice for 5-10 minutes to quicken the cooling process. The temperáture of the mixture should be át room temperáture.
  13. Stir in the álmond extráct.
  14. If you háve á food processor process the white sugár for á minute or so so thát the gránules become finer.
  15. While the mixture is cooling creám together the butter ánd processed sugár using á stánd mixer with the whisk áttáchment until light ánd fluffy. Do this for 5 minutes until the sugár is completely creámed ánd there is no gráininess left.
  16. Ádd the cooled flour mixture ánd beát it until it áll combines ánd looks like whipped creám. This will táke ábout ánother 3-5 minutes of beáting. Keep scráping the sides of the bowl while the mixture is beáting together so thát everything gets well incorporáted. Once the mixture hás the texture of fluffy whipped creám you áre reády to ice the cáke.
  17. Once the cákes áre cool pláce one cáke on á cáke pláte. Spreád frosting on top of thát láyer then pláce the other cáke on top of the frosted cáke. Use the remáinder of the frosting to frost the top ánd sides of the cáke.
  18. Decoráte the sides ánd top with sliced ánd whole álmonds ás the picture shows if desired.

This article and recipe adapted from this site

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