The Enchanting Story Behind This Divine Dessert
Picture a dessert that transcends ordinary baking—a cake so delicate, so rich with flavor, that it transforms an everyday moment into a celebration. The Almond Cream Cake is more than just a recipe; it’s a culinary journey that weaves together the warmth of freshly baked bread, the richness of cream, and the delicate crunch of almond petals.
Rooted in traditional baking techniques, this cake represents the art of patience and passion. From the gentle rising of the yeast dough to the careful layering of cream and almonds, each step is a testament to the magic that happens when simple ingredients are treated with love and skill.
Ingredients: Your Gateway to Baking Bliss
Gather these carefully selected ingredients:
Warm Milk: 200 ml (6.8 fl oz / 3/4 cup + 1 tbsp)
Active Dry Yeast: 2 tsp
Sugar (for yeast): 2 tbsp
Eggs: 2 large
Vanillin: 2 g (1/2 tsp vanilla extract)
Salt: 1 pinch
Butter (melted): 120 g (4.2 oz / 1/2 cup)
All-Purpose Flour: 470 g (16.6 oz / 4 cups)
Sugar (for sprinkling): 120 g (4.2 oz / 1/2 cup)
Butter (for sprinkling): 50 g (1.8 oz / 1/4 cup)
Almond Petals: As needed for topping
Heavy Cream: 125 ml (4.2 fl oz / 1/2 cup)
Step-by-Step Cooking Instructions: Crafting the Perfect Almond Cream Cake
Activate the Yeast
Warm the milk to about 110°F (43°C)
Add 2 tbsp of sugar to the warm milk
Sprinkle 2 tsp of active dry yeast over the milk
Stir gently and let sit in a warm place
Wait 15-20 minutes until the mixture becomes frothy
This step is crucial for developing the cake’s light, airy texture
Prepare the Wet Ingredients
In a large mixing bowl, combine the activated yeast mixture
Add 2 eggs at room temperature
Pour in 120 g of melted butter
Add 2 g of vanillin or 1/2 tsp of vanilla extract
Whisk thoroughly to combine all ingredients
Ensure butter is not too hot to prevent cooking the eggs
Create the Dough
Sift 470 g of all-purpose flour to remove any lumps
Gradually add flour to the wet ingredients
Add a pinch of salt
Knead the dough until smooth and elastic
This process takes about 10-15 minutes
The dough should be soft but not sticky
First Rise
Place the dough in a lightly greased bowl
Cover with plastic wrap or a clean kitchen towel
Let rise in a warm, draft-free place
Allow 1 hour for the dough to double in size
Ideal rising temperature is around 80-85°F (27-29°C)
Prepare the Topping
In a small bowl, mix 120 g of sugar
Add 50 g of cold, refrigerated butter
Work the mixture until it resembles coarse crumbs
This will create a delightful streusel-like topping
Shape and Second Rise
Grease a baking pan (9×13 inch or similar)
Gently transfer the risen dough to the pan
Spread evenly with your hands
Let rise again for 20-30 minutes
Preheat oven to 180°C (350°F)
Prepare for Baking
Use your fingers or the back of a spoon to create small indentations
Sprinkle the sugar-butter mixture over the top
Dust lightly with additional sugar if desired
Bake to Golden Perfection
Place in preheated oven
Bake for 25-30 minutes until lightly golden brown
Look for a rich, even color across the top
Cream and Almond Finish
Remove cake from oven
Pour 125 ml of heavy cream over the warm cake
Sprinkle generously with almond petals
Return to oven for an additional 10 minutes
This step adds moisture and a beautiful finish
Cooling and Serving
Remove from oven and let cool completely
The cake will continue to set as it cools
Cut into generous squares
Serve at room temperature
Nutritional Information and Cooking Details
Serving Size: 1 slice (approximately 100g)
Calories: 350-400
Preparation Time: 1 hour 30 minutes
Rising Time: 1 hour 20 minutes
Baking Time: 35-40 minutes
Total Time: Approximately 3 hours
Servings: 12-16 slices
Pro Baking Tips and Tricks
Yeast Activation: Use warm (not hot) milk to activate yeast
Dough Rising: Create a warm environment for optimal rise
Flour Sifting: Ensures smooth, lump-free dough
Butter Temperature: Use room temperature ingredients
Oven Positioning: Bake in the center of the oven for even browning
Recipe Variations and Substitutions
Gluten-Free Option: Use gluten-free flour blend
Dairy-Free Adaptation: Substitute milk and butter with plant-based alternatives
Flavor Variations: Add lemon zest or almond extract
Nut-Free Version: Replace almond petals with coconut flakes
Spice Twist: Add a pinch of cinnamon or cardamom
Frequently Asked Questions
Q1: Can I make this cake ahead of time? A: Yes, you can prepare the dough a day in advance and refrigerate before the second rise.
Q2: How do I store the cake? A: Store at room temperature, covered, for 2-3 days. Refrigerate for up to 5 days.
Q3: Can I freeze this cake? A: Yes, wrap tightly and freeze for up to 1 month. Thaw at room temperature.
Q4: What if my dough doesn’t rise? A: Ensure yeast is fresh and milk is at the right temperature. Warm environment is key.
Q5: Can I use instant yeast instead? A: Yes, but reduce the amount to 1 1/2 tsp and mix directly with flour.
Storage and Make-Ahead Tips
Room Temperature Storage: 2-3 days in an airtight container
Refrigeration: Up to 5 days
Freezing: Can be frozen for up to 1 month
Reheating: Warm briefly in oven at 300°F (150°C)
Prep Ahead: Dough can be made a day in advance
Indulge in this heavenly Almond Cream Cake—a true celebration of flavor, texture, and baking
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