Almond Cream Cake

Cake is best made on the day of serving. You can add 1 tblsp caster sugar to sweeten cream before processing. The processing time will vary depending on your processor. Don’t over- process or it will curdle.

Adapted from: newideafood.com.au

Ingredients

1 teaspoon almond extract

1 cup milk 2% milkfat

1 1/2 cups granulated sugar

3/4 cup egg whites plus 3 tablespoons*

3 cups cake flour* (345 grams) spooned & measured carefully

1/2 teaspoon salt

2 teaspoons baking powder

1 cup butter softened

Frosting:

2 cups granulated sugar

2 cups milk

Sliced almonds and whole almonds for decorating

1 1/2 teaspoons almond extract

2 cups butter softened

1/2 cup plus 2 tablespoons white flour

Instructions

Number one: 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.

Number two: 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.

Number three: Add the sugar to the butter and beat until fluffy (about another 1-2 minutes).

Number four: In a small bowl, combine the flour (measured carefully*), salt and baking powder. Set aside.

Number five: In another bowl, combine the milk and almond extract.

Number six: Add the flour mixture to the butter/sugar mixture alternately with the milk.

Number seven: Add the stiffly beaten eggs to the cake batter. Fold the egg whites in gently. Do not overmix at this point. If you do, your cake will become more dense.

Number eight: Grease and flour 2 9" round cake pans. Pour the cake batter equally into the prepared cake pans.

Number nine: Bake the cakes at 350 degrees for 25-27 minutes or until the top bounces back when you touch it.

Number ten: Allow the cakes to cool for 10 minutes, then loosen the edges and remove them from the pans to a wire rack, allowing them to cool completely.

Number eleven: While the cakes are cooling, prepare the frosting. In a saucepan, whisk the flour into the milk over medium-low heat until it thickens. Stir it constantly, lowering the heat to low if needed. The consistency should be very thick, like mashed potatoes. This step took about 12-15 minutes.

Number twelve: Remove the pan from the heat and set the pan in a bowl of ice for 5-10 minutes to quicken the cooling process. The temperature of the mixture should be at room temperature.

Number thirteen: Stir in the almond extract.

Number fourteen: If you have a food processor, process the white sugar for a minute or so so that the granules become finer.

Number fifteen: While the mixture is cooling, cream together the butter and processed sugar using a stand mixer with the whisk attachment until light and fluffy. Do this for 5 minutes until the sugar is completely creamed and there is no graininess left.

Number sixteen: Add the cooled flour mixture and beat it until it all combines and looks like whipped cream. This will take about another 3-5 minutes of beating. Keep scraping the sides of the bowl while the mixture is beating together so that everything gets well incorporated. Once the mixture has the texture of fluffy whipped cream, you are ready to ice the cake.

Number seventeen: Once the cakes are cool, place one cake on a cake plate. Spread frosting on top of that layer, then place the other cake on top of the frosted cake. Use the remainder of the frosting to frost the top and sides of the cake.

Number eighteen: Decorate the sides and top with sliced and whole almonds, as the picture shows, if desired.