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 annosta
Cuisine: american
Ingredients: 3 kuppi cake flour sifted; 1,75 kuppi granulated sugar; 3 tl baking powder; 0,5 tl salt; 1 kuppi unsalted butter softened, at room temperature; 1 kuppi whole milk at room temperature; 3 kpl egg white from large eggs, at room temperature; 0,5 kuppi whole milk at room temperature; 1 tl 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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t 45 min
Annoksia: 8
Vaikeustaso: Keskitaso
Annosta kohti: 580 kcal

Kasvisruoka

Allergeenitiedot: saattaa sisältää seuraavia: kananmunat, En:Nuts, gluteeni, maito ja puupähkinät. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

batter

3 kuppicake flour, sifted
1,75 kuppigranulated sugar
3 tlbaking powder
0,5 tlsalt
1 kuppiunsalted butter, softened, at room temperature

first milk addition

1 kuppiwhole milk, at room temperature

wet ingredients

3 kplegg white, from large eggs, at room temperature
0,5 kuppiwhole milk, at room temperature
1 tlalmond extract

Välineet

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

Valmistusohje

Vaihe vaiheelta

1
Preheat your oven to 175°C (350°F) and grease and flour two 9-inch round cake pans.
Noin 5 min
Kokin vinkki: 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.
Noin 2 min
Kokin vinkki: 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.
Noin 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.
Noin 2 min
Kokin vinkki: 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.
Noin 1 min
6
In a separate medium bowl, whisk together the egg whites, the remaining milk, and the almond extract until just combined.
Noin 1 min
7
With the mixer on low speed, gradually pour the egg white mixture into the batter in three additions.
Noin 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.
Noin 1 min
Kokin vinkki: 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.
Noin 1 min
10
Bake for 25 to 30 minutes, or until a wooden skewer inserted into the center comes out clean.
Noin 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.
Noin 1 t
Kokin vinkki: Ensure cakes are fully cooled to prevent the frosting from melting.

Annosta kohti

Ravintoarvot

49%Pisteet

Kalorit: 579,8kcal
Proteiini: 7,8g
Hiilihydraatit: 82,1g
Rasva: 25g
Kuitu: 1,3g
Sokeri: 46,2g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

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