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

Een origineel recept van Forkin

Totale tijd: 1 uur 45 min
Porties: 8
Moeilijkheid: Gemiddeld
Per portie: 580 kcal

Vegetarisch

Allergeneninformatie: kan eieren, En:Nuts, gluten, melk en noten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

batter

3 kopjecake flour, sifted
1,75 kopjegranulated sugar
3 tlbaking powder
0,5 tlsalt
1 kopjeunsalted butter, softened, at room temperature

first milk addition

1 kopjewhole milk, at room temperature

wet ingredients

3 stegg white, from large eggs, at room temperature
0,5 kopjewhole milk, at room temperature
1 tlalmond extract

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

49%Score

Calorieën: 579,8kcal
Eiwit: 7,8g
Koolhydraten: 82,1g
Vet: 25g
Vezels: 1,3g
Suiker: 46,2g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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