Description
Toasted almond cream cake brings Italian pastry elegance to home kitchens with delicate layers of rich almond-infused sponge and silky cream. Delightful textures and subtle nutty notes invite you to savor each luxurious bite of this classic dessert.
Ingredients
Scale
Cake Base:
- 300 grams (10.6 ounces) cake flour
- 280 grams (9.9 ounces) granulated sugar
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 114 grams (4 ounces) unsalted butter, room temperature
- 114 grams (4 ounces) vegetable or canola oil
- 2 large eggs, room temperature
- 1 egg white, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 260 grams (9.2 ounces) buttermilk, room temperature
Toasted Nuts:
- 100 grams (3.5 ounces) sliced almonds
Frosting Components:
- 228 grams (8 ounces) unsalted butter, room temperature
- 114 grams (4 ounces) salted butter, room temperature
- 360 grams (12.7 ounces) powdered sugar
- 1 teaspoon almond extract
- 1–2 tablespoons heavy cream
Instructions
- Carefully prepare two 8-inch round cake pans by lining them with parchment paper, ensuring smooth coverage for easy cake removal.
- Combine cake flour, granulated sugar, baking powder, and salt in a stand mixer bowl, gently blending the dry ingredients until perfectly integrated.
- Incorporate softened butter into the dry mixture, mixing at low speed until the texture resembles coarse, damp sand.
- Introduce oil, whole eggs, egg white, vanilla extract, and almond extract to the mixture, blending until a smooth, thick batter develops.
- Gradually stream buttermilk into the batter, mixing thoroughly to create a uniform consistency.
- Evenly distribute the batter between prepared pans, ensuring balanced cake layers.
- Bake the cakes in a preheated oven for 30-35 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
- Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Toast sliced almonds by spreading them in a single layer on a lined baking sheet, roasting at low temperature until they achieve a golden-brown hue.
- Whip butter in a stand mixer at medium-high speed for 10 minutes, creating a light and fluffy base for the frosting.
- Gradually fold in powdered sugar, mixing at low speed and incorporating almond extract for enhanced flavor.
- Adjust frosting consistency by adding heavy cream, one teaspoon at a time, until desired smoothness is achieved.
- Position the first cake layer on a cake stand, generously spreading frosting across the top.
- Carefully place the second cake layer, ensuring the flat side faces upward.
- Apply a thin crumb coat to the entire cake, creating a smooth foundation for decorating.
- Refrigerate the cake for 20 minutes to set the initial frosting layer.
- Cover the chilled cake with a thick, even layer of almond-infused buttercream.
- Meticulously press toasted almonds around the sides and top of the cake, creating a delectable, crunchy exterior.
- Slice and serve the elegantly decorated almond cream cake, ready to delight guests.
Notes
- Prepare all ingredients at room temperature for smooth mixing and optimal cake texture.
- Toast almonds carefully to enhance nutty flavor without burning, stirring frequently during baking.
- Use cake flour for lighter, more tender crumb compared to all-purpose flour.
- Beat butter extensively to create a fluffy, smooth buttercream that spreads easily.
- Chill cake briefly between frosting layers to prevent crumbs from mixing into final coat.
- Store cake in refrigerator and bring to room temperature before serving for best taste and texture.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 487
- Sugar: 41 g
- Sodium: 225 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 83 mg