Almond Cream Cake: A Slice of Pure Indulgence

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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

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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

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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.

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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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