ALMOND CREAM CAKE
ALMOND CREAM CAKE
Light, moist
and velvety, this Almond Cream Cake has a homemade cooked, whipped frosting
that pairs perfectly with the almond cake. Top with sliced almonds.
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. ……………………………
5. …………………………………………
Full
instructions: Click here
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