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Layered Almond Cream Cake Delight
Introduction:
Elegant, creamy, and covered in toasted almond goodness — this Layered Almond Cream Cake is a classic showstopper that balances delicate textures with rich, nutty flavor. Soft sponge cake layers are sandwiched with silky vanilla cream, then wrapped in crunchy toasted almonds. Perfect for special occasions, celebrations, or an impressive afternoon tea, this cake is light yet indulgent, and surprisingly easy to put together. Each bite melts in your mouth while delivering just the right amount of sweetness and crunch.
Ingredients:
For the Sponge Cake:
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4 large eggs
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¾ cup granulated sugar
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1 teaspoon vanilla extract
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¾ cup all-purpose flour
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1 teaspoon baking powder
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A pinch of salt
For the Vanilla Cream Filling:
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2 cups whole milk
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½ cup granulated sugar
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¼ cup cornstarch
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4 egg yolks
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1 tablespoon unsalted butter
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1 teaspoon vanilla extract
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For the Decoration:
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1 ½ cups sliced almonds
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Optional: powdered sugar for dusting
Instructions:
1. Make the Sponge Cake:
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Preheat oven to 350°F (175°C).
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Grease and line two square baking pans (or one large sheet pan to split later).
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In a large bowl, beat the eggs and sugar until thick, pale, and fluffy (about 6–8 minutes).
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Stir in the vanilla extract.
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Sift together the flour, baking powder, and salt, then gently fold into the egg mixture until just combined.
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Pour into the prepared pan(s) and bake for 18–20 minutes or until a toothpick comes out clean.
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Let cool completely, then cut into two even layers if baked in a single sheet.
2. Prepare the Vanilla Cream:
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In a saucepan, whisk together egg yolks, sugar, and cornstarch until smooth.
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Slowly add in the milk, whisking constantly.
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Cook over medium heat, stirring constantly, until thick and creamy (about 5–7 minutes).
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Remove from heat, stir in butter and vanilla, and let it cool completely before using.
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Optional: Whip in a bit of butter or cream cheese once cooled for a richer texture.
3. Toast the Almonds:
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In a dry skillet over low heat, toast the sliced almonds for 4–5 minutes, stirring frequently, until lightly golden and fragrant. Set aside to cool.
4. Assemble the Cake:
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Place the first sponge layer on your serving tray.
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Pipe or spread the cooled cream generously over the surface.
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Add the second cake layer and gently press.
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Spread more cream over the top and sides of the cake.
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Press toasted almonds over the top and sides until fully coated.
Conclusion:
This Layered Almond Cream Cake is a true masterpiece that combines softness, creaminess, and crunch in perfect harmony. Ideal for birthdays, afternoon coffee, or holiday gatherings, it’s a dessert that tastes just as beautiful as it looks. Whether served cold or at room temperature, each slice offers a sophisticated bite that’s sure to impress. 🍰🌰
