Almonds and fruits are an interesting composition. The almond-based cake is slightly heavier than a classic sponge cake, but it tastes great, moist and aromatic. The addition of cream and fresh fruit formed a great combination of a dessert. A fruity and nutty dessert which is perfect for a special occasion and for anyone who is not allergic in nuts 🙂

Ingredients:

½ cup butter, softened
2 eggs
1 ½ cups sifted cake flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup slivered almonds, toasted
1 cups sugar
½ teaspoon almond extract
½ cup buttermilk
a cup of almond flakes

For Frosting:

cream 30 %
confectioners sugar
1 cup fresh raspberries
1 cup fresh blueberries

Procedure:

Let the butter and eggs stand in room temperature for 30 minutes. Preheat oven to 190ºC. Grease bottom of 2 round cake pans. Line bottom of pan of parchment paper. Grease and lightly flour the pans. In a medium bowl, stir together flour, baking soda and salt, set aside. In a food processor, combine almonds and sugar. Cover and process until almonds are finely ground. In a large mixing bowl, beat the butter and ground almond mixture until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in almond extract. Alternately add in the flour mixture and buttermilk, beating on low speed after each addition just until combined. Divide butter among prepared pans spreading evenly. Bake for about 25 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool the layers in pans on a wire rack for about 10 minutes before removing layers from pan. Let it cool thoroughly in wire rack. For cream frosting, pour in the cream in a large mixing bowl, mix for about 2-3 minutes and add confectioners sugar. Beat until become fluffy. Do not over beat. Place a layer on a platter. Put and spread a ½ cup of frosting and add a berries. Put the another layer on top. Put left frosting and spread all over the layers. Add berries on top. Sprinkle with almond flakes and confectioners sugar 🙂

Enjoy!

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