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Almond Cream Cake Recipe

Almond Cream Cake Recipe | Pueki’s Kitchen Velvety, smooth, from-scratch white cake. There’s nothing like it! This Almond Cream Cake uses a unique technique to ensure a smooth texture. What is that technique? Beat the egg whites until they are fluffy, then fold them into the cake batter in the end. Be sure you fold them in completely, but be gentle! You want those eggs to keep their fluffiness to add lightness to the cake. Ingredients 1 cup butter softened 1 1/2 cups gr?nul?ted sug?r 3 cups c?ke flour* (345 gr?ms) spooned & me?sured c?refully 1/2 te?spoon s?lt 2 te?spoons b?king powder 1 cup milk 2% milkf?t 1 te?spoon ?lmond extr?ct 3/4 cup egg whites plus 3 t?blespoons* Frosting: 1/2 cup plus 2 t?blespoons white flour 2 cups milk 1 1/2 te?spoons ?lmond extr?ct 2 cups butter softened 2 cups gr?nul?ted sug?r Sliced ?lmonds ?nd whole ?lmonds for decor?ting Instructions Using ? st?nd mixer, be?t the egg whites with the whisk ?tt?chment until they ?re stiff ?nd form pe?ks. This m?y t?ke ? minute or two. Pour the egg whites into ?nother bowl ?nd pl?ce them in the refriger?tor until you’re re?dy to ?dd them to the b?tter. Using the s?me bowl th?t you used to be?t the egg whites, pl?ce the softened butter in ?nd cre?m the butter for ?bout 2 minutes (using the be?ter bl?de ?tt?chmenuntil it is white in ?ppe?r?nce. ?dd the sug?r to the butter ?nd be?t until fluffy (?bout ?nother 1-2 minutes). In ? sm?ll bowl, combine the flour (me?sured c?refully*), s?lt ?nd b?king powder. Set ?side. In ?nother bowl, combine the milk ?nd ?lmond extr?ct. ?dd the flour mixture to the butter/sug?r mixture ?ltern?tely with the milk. ?dd the stiffly be?ten eggs to the c?ke b?tter. Fold the egg whites in gently. Do not overmix ?t this point. If you do, your c?ke will become more dense. Gre?se ?nd flour 2 9″ round c?ke p?ns. Pour the c?ke b?tter equ?lly into the prep?red c?ke p?ns. B?ke the c?kes ?t 350 degrees for 25-27 minutes or until the top bounces b?ck when you touch it. ?llow the c?kes to cool for 10 minutes, then loosen the edges ?nd remove them from the p?ns to ? wire r?ck, ?llowing them to cool completely. While the c?kes ?re cooling, prep?re the frosting. In ? s?ucep?n, whisk the flour into the milk over medium-low he?t until it thickens. Stir it const?ntly, lowering the he?t to low if needed. The consistency should be very thick, like m?shed pot?toes. This step took ?bout 12-15 minutes. Remove the p?n from the he?t ?nd set the p?n in ? bowl of ice for 5-10 minutes to quicken the cooling process. The temper?ture of the mixture should be ?t room temper?ture. Stir in the ?lmond extr?ct. If you h?ve ? food processor, process the white sug?r for ? minute or so so th?t the gr?nules become finer. While the mixture is cooling, cre?m together the butter ?nd processed sug?r using ? st?nd mixer with the whisk ?tt?chment until light ?nd fluffy. Do this for 5 minutes until the sug?r is completely cre?med ?nd there is no gr?ininess left. ?dd the cooled flour mixture ?nd be?t it until it ?ll combines ?nd looks like whipped cre?m. This will t?ke ?bout ?nother 3-5 minutes of be?ting. Keep scr?ping the sides of the bowl while the mixture is be?ting together so th?t everything gets well incorpor?ted. Once the mixture h?s the texture of fluffy whipped cre?m, you ?re re?dy to ice the c?ke. Once the c?kes ?re cool, pl?ce one c?ke on ? c?ke pl?te. Spre?d frosting on top of th?t l?yer, then pl?ce the other c?ke on top of the frosted c?ke. Use the rem?inder of the frosting to frost the top ?nd sides of the c?ke. Decor?te the sides ?nd top with sliced ?nd whole ?lmonds, ?s the picture shows, if desired. Notes *This is ?bout 6 l?rge egg whites. *Some ?re h?ving problems with the c?ke being too dense. This c?n h?ppen when you mist?kenly ?dd too much flour. When you me?sure the flour, spoon it from the flour cont?iner gently into the me?suring cup. Do NOT p?ck it down ?t ?ll. This technique will help you not put too much flour into the c?ke. Share on Facebook Share on Twitter Share on Google+ Share on LinkedIn