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

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 45 min
Porcje: 8
Trudność: Średni
Na porcję: 580 kcal

Wegetariański

Informacja o alergenach: może zawierać jaja, En:Nuts, gluten, mleko i orzechy z drzew. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

batter

3 szklankacake flour, sifted
1,75 szklankagranulated sugar
3 łyżeczkabaking powder
0,5 łyżeczkasalt
1 szklankaunsalted butter, softened, at room temperature

first milk addition

1 szklankawhole milk, at room temperature

wet ingredients

3 szt.egg white, from large eggs, at room temperature
0,5 szklankawhole milk, at room temperature
1 łyżeczkaalmond extract

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

49%Ocena

Kalorie: 579,8kcal
Białko: 7,8g
Węglowodany: 82,1g
Tłuszcz: 25g
Błonnik: 1,3g
Cukry: 46,2g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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