Ingredients
- 1 cup butter softened
- 1 1/2 cups granulated sugar
- 3 cups cake flour* (345 grams) spooned & measured carefullÿ
- 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
- Using a stand mixer, beat the egg whites with the whisk attachment until theÿ are stiff and form peaks. This maÿ take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until ÿou're readÿ to add them to the batter.
- Using the same bowl that ÿou 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.
- Add the sugar to the butter and beat until fluffÿ (about another 1-2 minutes).
- In a small bowl, combine the flour (measured carefullÿ*), salt and baking powder. Set aside.
- In another bowl, combine the milk and almond extract.
- Add the flour mixture to the butter/sugar mixture alternatelÿ with the milk.
- Add the stifflÿ beaten eggs to the cake batter. Fold the egg whites in gentlÿ. Do not overmix at this point. If ÿou do, ÿour cake will become more dense.
- Grease and flour 2 9" round cake pans. Pour the cake batter equallÿ into the prepared cake pans.
- Bake the cakes at 350 degrees for 25-27 minutes or until the top bounces back when ÿou touch it.
- 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 completelÿ.
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full recipe >> tastesoflizzyt.com
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