Dessert

White Almond Cream Cake

Name: White Almond Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 8 portioner
Cuisine: american
Ingredients: 3 kop cake flour sifted; 1,75 kop granulated sugar; 3 tsk. baking powder; 0,5 tsk. salt; 1 kop unsalted butter softened, at room temperature; 1 kop whole milk at room temperature; 3 stk. egg white from large eggs, at room temperature; 0,5 kop whole milk at room temperature; 1 tsk. almond extract

This white almond cake is exceptionally moist and tender with a delicate almond flavor. It's a simple, elegant dessert perfect for celebrations or a special treat.

En original opskrift af Forkin

Tid i alt: 1 t. 45 min.
Portioner: 8
Sværhedsgrad: Mellem
Pr. portion: 580 kcal

Vegetarisk

Allergenoplysninger: kan indeholde æg, En:Nuts, gluten, mælk og trænødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

batter

3 kopcake flour, sifted
1,75 kopgranulated sugar
3 tsk.baking powder
0,5 tsk.salt
1 kopunsalted butter, softened, at room temperature

first milk addition

1 kopwhole milk, at room temperature

wet ingredients

3 stk.egg white, from large eggs, at room temperature
0,5 kopwhole milk, at room temperature
1 tsk.almond extract

Udstyr

9-inch round cake pan · spatula · wire rack · mixing bowl · oven · sifter · stand mixer

Fremgangsmåde

Trin for trin

1
Preheat your oven to 175°C (350°F) and grease and flour two 9-inch round cake pans.
Ca. 5 min.
Kokkens note: For easy removal, you can also line the bottom of the pans with parchment paper.
2
In the bowl of a stand mixer or a large mixing bowl, sift together the cake flour, granulated sugar, baking powder, and salt.
Ca. 2 min.
Kokkens note: Sifting is crucial for a light and airy texture, so don't skip this step.
3
Add the softened butter and the first portion of milk to the dry ingredients.
Ca. 1 min.
4
Mix on low speed until the ingredients are just combined, then increase the speed to high and beat for one minute until the mixture is pale and thick.
Ca. 2 min.
Kokkens note: This reverse creaming method helps create a very fine, tender crumb.
5
Stop the mixer and use a spatula to scrape down the sides and bottom of the bowl.
Ca. 1 min.
6
In a separate medium bowl, whisk together the egg whites, the remaining milk, and the almond extract until just combined.
Ca. 1 min.
7
With the mixer on low speed, gradually pour the egg white mixture into the batter in three additions.
Ca. 1 min.
8
Once all the liquid is added, increase the speed to high and beat for one minute until the batter is smooth, light, and fluffy.
Ca. 1 min.
Kokkens note: Be careful not to overmix; stop as soon as the batter is smooth.
9
Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
Ca. 1 min.
10
Bake for 25 to 30 minutes, or until a wooden skewer inserted into the center comes out clean.
Ca. 30 min.
11
Let the cakes cool in their pans on a wire rack for 10 minutes.
12
Carefully invert the cakes onto the wire rack, remove the pans, and let them cool completely before frosting.
Ca. 1 t.
Kokkens note: Ensure cakes are fully cooled to prevent the frosting from melting.

Pr. portion

Næringsindhold

49%Score

Kalorier: 579,8kcal
Protein: 7,8g
Kulhydrat: 82,1g
Fedt: 25g
Kostfibre: 1,3g
Sukker: 46,2g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

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Opbevaring

Store unfrosted layers wrapped in plastic at room temperature, or frosted cake in an airtight container.