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Cream cake with almonds

Dessert50 minutes15 people275 calories
1/52/53/54/55/5 (42 votes)
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By Alicia tomero

Un very special cake to prepare at home or on a special occasion and surprise your guests. It is a delicious and super juicy sponge cake with a touch of crunchy almond. Apart from its taste of born, you will also be able to appreciate the one of the butterCome on, the combination is incredibly delicious.

Cake or biscuit? They look the same visually but they are not. And it is that they are practically made with the same ingredients, but they do have a small difference: the cake is made up of the main ingredients, egg, flour and sugar.

But already if with the same elaboration we add other ingredients such as cream, butter, oil..., we will give it another much denser consistency. In this case we can already say that it is a cake. Without a doubt, it is a much juicier cake with a pleasant flavor.

Cream cake with almonds

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A spectacular cake, with a juicy cake flavored with cream and butter. In addition to a crunchy topping of almond and cream caramel with sugar.

Cream cake with almonds
  • Alicia tomero
  • Kitchen: Spanish, International
  • Recipe type: dessert
  • Calories: 275
  • Rations: 15
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

Cake

  •  300g of wheat flour
  •  250g sugar
  •  A yeast's packet
  •  6 eggs
  •  500 ml of whipped cream. We choose 6 tablespoons to make the cake. The rest, which are 2 or 3 tablespoons, we set aside for the almond mixture
  •  150g butter, melted

Almond mixture to cover the cake

  •  200g butter
  •  200g sugar
  •  60g flour
  •  2 or 3 tablespoons of whipped cream, which we set aside from the 500ml of whipped cream
  •  150g sliced ​​almonds

Preparation

  1. We put the cold cream in the glass with 50 g of sugar (it can also be icing sugar). I have placed the butterfly and I have programmed it to 1,30 minute and speed 3. I have to point out that the whipping time of the cream is indicative, you can program a little less than 1 minute and visualize little by little, it may be that if you spend time the cream becomes butter.

  2. For the almond mixture: Heat the butter in the glass, 2,5 minutes, 70 °, speed 2.

  3. We add the sugar and flour, we program 1 minute, speed 2.

  4. We finish with the cream and the almond and program 1 minute, speed 2. We take it out of the glass and set it aside.

    We wash the glass.

  5. Preheat the oven to 220 °.

    For the sponge cake: place the eggs and sugar in the glass, place the butterfly and beat during 7 minutes, speed 4. It must triple its volume.

  6. We add the melted butter and beat 30 seconds at spoon speed.

  7. Inside a sieve (to sift the flour) we mix the flour with the yeast. We sift half of the flour into the glass, beat 1,3 minutes at spoon speed. When we lift the lid we can give a couple of turns with the spatula to loosen any remains of flour that have remained on the edges.

  8. We sift the rest of the flour into the glass again and beat again 1,3 minutes at spoon speed.

  9. We finish incorporating the whipped cream, we beat it during 1 minute at spoon speed.

  10. We choose the oven tray itself and put special baking paper on it. We dump all the cake dough, spread it and smooth it well in all corners.

    We put it in the oven for 15 minutes.

  11. We take the tray out of the oven and spread the almond mixture over the cake, spread well and put it back in the oven again. 15 minutes.

  12. With the cake finished and cooled, we can cut it to our liking. We have it ready to enjoy.


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