Almond cream cake dessert recipe

The flavor of the almond nut is rich but delicate. Almonds are a very nutritious food as well, so amid the fat and sugar of this cake, you can boast of its one healthy ingredient.

The cream cheese frosting that goes with this cake compliments its soft rich texture, and the almond extract blended with the cream cheese will be delightful. This is a small cake that will be nice for dessert at small family dinners.

Recipe ingredients:

Cake:

1-1/2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup whipping cream

2 eggs

1 cup sugar

1 teaspoon almond extract

Frosting:

1 3-ounce package cream cheese

1 cup sifted powdered sugar

1/2 teaspoon almond extract

1 cup toasted slivered almonds

Start by greasing and flouring an 8-inch square baking pan. You will then preheat the oven to 350 degrees F. Sift together the cake flour, baking powder and salt into a large bowl. In another bowl, use an electric mixer to beat the whipping cream until soft peaks form. Soft peaks are evident when you lift the beaters out of the cream and the stiffening cream forms peaks that partially slop over but still retain some mountainous shape. Still using the mixer, beat the eggs one at a time into the whipped cream. Now beat in the sugar until it is dissolved throughout the whipped cream and eggs. Stir the almond extract into the cream, eggs, and sugar, and then fold the whipped cream mixture into the dry ingredients. Folding is a gentle process. Don’t stir the batter hard. Pour the cake batter into the baking pan and bake for 25 to 30 minutes.

After the cake has cooled, prepare the frosting. Have the cream cheese softened to room temperature and then beat it until it is fluffy. Now start beating in the powdered sugar and then the almond extract. When the frosting is smooth and well blended, stir in the slivered almonds and frost the cake.

© Falbe Publishing.

Other websites from this publisher: Home Canning - Christmas