ALMOND CREAM CAKE Recipes

If you’re looking at this cake and happen to remember the pinkalicious cake we recently posted, you’ll think that we’re in an almond kind of mood. It’s true. We do love our almonds. What is sad is that this Almond Cream Cake has been sitting in my “to-do” pile for 3 months. Anyone else have a to-do list like this?

It’s not that I wasn’t excited about sharing it with you, or that it didn’t taste as good as the other treats we’ve been sharing. Quite the opposite, actually. I wanted to give this cake the credit that it was due, and with the busyness of the holidays, I kept pushing it aside until I had more time.

HOMEMADE WHITE CAKE
First of all, it’s a completely homemade white cake. That means from scratch. No boxed mix. I love boxed cake mixes because they turn out perfectly nearly every time.  But making a cake from scratch has always been this challenge that I’ve wanted to tackle.

In finding a delicious recipe for white cake (which happens to be my favorite flavor), we had several failures. I wanted a moist cake, but I wanted it to have a light crumb and be thick, but not heavy. We tossed aside several different attempts, but when I saw how this cake baked up? I knew this was it. For a homemade cake, this one beat the rest. It’s velvety and moist. Can you see the texture in this photo?

Ingredients

• 1 cup butter softened
• 1 1/2 cups granulated sugar
• 3 cups cake flour* (345 grams) spooned & measured carefully
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 cup milk 2% milkfat
• 1 teaspoon almond extract
• 3/4 cup egg whites plus 3 tablespoons*

Frosting:

• 1/2 cup plus 2 tablespoons white flour
• 2 cups milk
• 1 1/2 teaspoons almond extract
• 2 cups butter softened
• 2 cups granulated sugar
• Sliced almonds and whole almonds for decorating

Instructions

1. Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you’re ready to add them to the batter.
2. Using the same bowl that you used to beat the egg whites, place the softened butter in and cream the butter for about 2 minutes (using the beater blade attachmenuntil it is white in appearance.
3. Add the sugar to the butter and beat until fluffy (about another 1-2 minutes).
4. ………………………….

for full recipes please see : www.tastesoflizzyt.com