Almond Cream Cake

Light, moist and velvety, this Almond Cream Cake has a homemade cooked, whipped frosting that pairs perfectly with the almond cake. Top with sliced almonds.

If you’re looking at this cake and happen to remember the pinkalicious cake we recently posted, you’ll think that we’re in an almond kind of mood. It’s true. We do love our almonds. What is sad is that this Almond Cream Cake has been sitting in my “to-do” pile for 3 months. Anyone else have a to-do list like this?

It’s not that I wasn’t excited about sharing it with you, or that it didn’t taste as good as the other treats we’ve been sharing. Quite the opposite, actually. I wanted to give this cake the credit that it was due, and with the busyness of the holidays, I kept pushing it aside until I had more time.

You can leave the almond cream cake a pure, snowy white if you’d like, or press some sliced almonds onto the sides. Arrange a few whole almonds on the top . Make it your own and be proud of it!

ALMOND CREAM CAKE

Course : Dessert

Cuisine : American

Keyword : cake dessert, cake recipes, cream cake, dessert recipe

Prep Time : 50 minutes

Cook Time : 45 minutes

Total Time : 1 hour 35 minutes

Servings : 15 servings

Calories : 650kcal

Author : Lizzy T

INGREDIENTS

• 1 cup butter softened
• 1 1/2 cups granulated sugar
• 3 cups cake flour* (345 grams) spooned & measured carefully
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 cup milk 2% milkfat
• 1 teaspoon almond extract
• 3/4 cup egg whites plus 3 tablespoons*

FROSTING

• 1/2 cup plus 2 tablespoons white flour
• 2 cups milk
• 1 1/2 teaspoons almond extract
• 2 cups butter softened
• 2 cups granulated sugar
• Sliced almonds and whole almonds for decorating

INSTRUCTIONS

Get the full instruction @tastesoflizzyt.com

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