This almond cake recipe is a wet and delicious cake, the Frosting is optional, there it tastes good as well as delicious just with Almond leaves on it asTreat in the afternoon, I’ll do it one more bake modestlyespecially these days when Procurement of ingredients can be difficult. I used a store I bought Tub of salted caramel butter cream frosting and done with Almond leaves and crumble. It Isa Cake that disappears very quicklyly in my houseSo I would advise getting a piece as long as you can. A light but moist cake, with a grumpy appeal and can be baked in a box shape or a round cake tin like me As you wish.
150 g/ 5 ½ oz Golden caster sugar.
125 g unsalted butter.
75 g / 2 ¾ ounce of ground almonds.
40 g self-raising white floursieved.
3 free range eggs, separated.
A Handful of flaked almonds to gratinate the cake, either before baking or on the frosting.
Another option is glazed Cherries on top.
I middle pan of buttercream frosting. Salted caramel or your favorite.
* *Or make fresh butter cream.
Ingredients for homemade butter cream.
100 g butter, softened
140 g powdered sugar, sifted
Half a tEaspoon from salted caramel or Vanilla extract (optional)
Preparation time 20th min
Baking time 1 hour
Total time 1 Hour 20 minutes
Calories per serving 283
Preheat the oven to gas level 4, 180c electric, 160c with fan support.
Prepare a can15 cm/ 10 inches round cake pan or a 1lb Loaf form, lay out and grease to avoid sticking.
Put the butter and sugar in a mixing bowl and stir well until creamy and light. Add The egg yolks stir in one after the other mixture, then Beat well.
Next add the sifted flour and ground almonds, mix gently.
Put the egg whites in a very clean, dry bowl and beat thoroughly to fairly stiff.
Fold the stiff egg white under the cake mixture careful.
Pour the cake mixture evenly into the prepared formIf you are not using the frosting, now is the time to add it Almond leaves on top and bake for 50-60 minutes. It should be a beautiful and even golden brown if so askEwer testwhen inserted in the middle should come out clean. Check the cake after the first 30 minutes and exam regularly. Take out of the oven cool.
ÖWhen the cake has cooled sufficiently, careful Take out of the can and let cool completely.
The next step is too Add the butter cream frosting bought butter cream at the store, or If you want to make your own butter creamStart by sifting the powdered sugar and begin make the salted caramel covering. B.Eat the 100 g soft butter until smooth and creamy, then gradually beat 140 g of sifted powdered sugar and a few falls from Salted caramel essence or Vanilla extract (if you use it). As soon as the butter cream is full Cream together with a frosting bag with a medium nozzle, continue with Spread the butter cream evenly over the almond cake Layer until all of the butter cream frosting is used up. Scatter Spread the almond leaves evenly over it. Or use sprinkles etc Your choice.
I hope You Try this recipe yourself and enjoy itMy family really enjoyed this cake and I was very lucky Get a small slice before the cake is gone. Happy Bakin
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