ALMOND CAKE
This exquisite recipe came to The Times in a 2001 article by Amanda Hesser about the first meal her now mother-in-law, Elizabeth Friend, prepared for her. The meal ended with this simple almond cake. Ms. Hesser wrote: "It had a crust, fragile like a dry leaf, that led to a moist, downy layer of ground almonds and sugar. It was a perfect dessert. And it punctuated one of the great meals of my life." It's not the prettiest cake in the world - Ms. Friend called it "the Shar-Pei of cakes" because it crumbles on the edges and falls in the middle - but it is flawless otherwise. If you care about looks, dust it with confectioners' sugar and top it with fresh berries as we've done in the picture. It also improves with age and can be made 1 to 2 weeks ahead. Store it covered in or out of the fridge. Finally, this recipe makes two 8-inch cakes, so give one away or freeze one for a rainy day.
Provided by Amanda Hesser
Categories cakes, dessert
Time 1h45m
Yield 2 8-inch cakes, 8 servings each
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Butter sides and bottoms of 2 8-inch cake or springform pans; line sides and bottoms with parchment paper. Butter paper. Place pans in freezer.
- Sift flour and salt into a small bowl. Set aside. In a mixer fitted with a paddle, beat butter and granulated sugar at high speed until fluffy, about 5 minutes. Add almond paste, a little at a time at medium speed, and beat 8 minutes. Beat in egg yolks, one at a time, and almond extract. Mix sour cream and baking soda and add to butter mixture. Reduce mixer speed to low and gradually add flour mixture, just until blended.
- Divide batter between prepared pans and spread evenly. Bake about 40 minutes to an hour, until tops are golden and spring back when lightly pressed and cakes shrink from sides of the pans. Cool in pans on wire rack. Remove sides of pans and remove paper. When ready to serve, sift confectioners' sugar on top and slice like pie.
Nutrition Facts : @context http, Calories 661, UnsaturatedFat 16 grams, Carbohydrate 76 grams, Fat 38 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 19 grams, Sodium 326 milligrams, Sugar 49 grams, TransFat 1 gram
ALMOND CAKE WITH MERINGUE AND WHIPPED CREAM FILLING
Crisp layers of almond-filled meringue baked on top of cake layers, then sandwiched with whipped cream and drizzled with melted chocolate!
Provided by Elly in Canada
Categories Dessert
Time 1h5m
Yield 1 3 layer cake, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Grease and flour three 9" round cake pans.
- Preheat oven to 350 degrees.
- Cake:.
- Pour cake mix and ground almonds into a large bowl, add milk, oil and egg yolks. Beat on low speed until blended, then beat on medium speed for 2 minutes.
- Divide batter between the three prepared pans. Set aside.
- In a bowl, whisk egg whites until foamy, continue whisking gradually adding 1 cup of sugar until stiff peaks form.
- Gently fold in sliced almonds.
- Spread mixture evenly over the cake batter in pans.
- Bake as directed on package, approximately 25 - 30 minutes or until toothpick inserted in centre comes out clean.
- Cool 20 minutes, remove from pans.
- Cool completely before you put the filling between the layers.
- Filling and decoration:.
- Whip cream, sugar and vanilla until soft peaks form. Place one cake layer on serving plate; spread one half of the cream on cake layer. Put second layer on top, repeat the process and place third layer on top.
- Melt chocolate over low heat and stir in butter.
- Drizzle cake with chocolate mixture.
- Chill before serving.
- Enjoy!
Nutrition Facts : Calories 951.4, Fat 59.6, SaturatedFat 23.6, Cholesterol 201.5, Sodium 518.5, Carbohydrate 97.7, Fiber 4.5, Sugar 66.5, Protein 13.5
APRICOT ALMOND LAYER CAKE
Categories Cake Dairy Fruit Nut Dessert Bake Apricot Almond Spring Birthday Party Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- Make macaroon layers:
- Trace 2 (8-inch) circles on 1 sheet of parchment paper and a third circle on second sheet. Turn sheets over and put on 2 baking sheets.
- Pulse almonds with 1 1/3 cups confectioners sugar in a food processor until very finely ground (mixture will resemble sand), 2 to 3 minutes. Transfer to a large bowl and sift in remaining 2 cups confectioners sugar, then stir until combined well.
- Beat egg whites with salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks, about 3 minutes.
- Stir whites into almond mixture until completely incorporated (batter will be thick), then divide batter evenly among traced circles on baking sheets (about 1 2/3 cups per circle), smoothing into 1/2-inch-thick rounds.Let rounds stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, about 30 minutes.
- Put oven racks in upper and lower thirds of oven and preheat oven to 300°F. Bake macaroon layers, switching position of baking sheets halfway through cooking, until macaroons are crisp and edges are just barely pale golden, about 25 minutes. Turn off oven and let macaroons stand in oven 10 minutes. Cool completely on baking sheets on racks, about 1 hour.
- Make compote while macaroon layers bake:
- Simmer dried apricots in water in a 2- to 3-quart heavy saucepan, uncovered, over moderate heat, stirring occasionally, until apricots are very soft and most of liquid is evaporated, about 15 minutes. Stir in preserves, then cool completely.
- Make praline almonds:
- Heat almonds in a 12-inch dry heavy skillet over moderate heat, stirring frequently, until almonds are hot but not yet colored, about 2 minutes. Add confectioners sugar and continue cooking, stirring and tossing, until almonds are lightly toasted and sugar glaze is caramelized, about 3 minutes. Immediately transfer almonds to a large sheet of foil and spread into 1 layer with a fork. Cool completely.
- Make mascarpone cream:
- Just before serving, beat together mascarpone, heavy cream, and Amaretto with cleaned beaters at medium speed until thick and smooth, about 2 minutes. Reserve 1/4 cup praline almonds, then fold remainder into cream.
- Put 1 macaroon layer on a platter and spread with one third of compote (about 1/2 cup), then spread one fourth of mascarpone cream (about 3/4 cup) on top. Make another layer with second macaroon in same manner. Top with remaining macaroon, remaining compote, and remaining cream (1 1/2 cups), then sprinkle with reserved praline almonds.
ALMOND MERINGUE WITH SUMMER BERRIES
Chef Jeremy Lee uses raspberries from his native Scotland in this sumptuous summer dessert
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 1h40m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Scatter the almonds on a baking sheet and roast for 6-8 mins until golden. Very coarsely grind them in a small food processor, then set aside. Lower oven to 160C/fan 140C/gas 3. Line a baking sheet with non-stick baking parchment.
- Beat the egg whites in a scrupulously clean mixing bowl until stiff peaks have formed. Tip in half the sugar and beat again until stiff peaks are formed once more. Using a metal spoon, deftly fold in the remaining sugar a spoonful at a time, followed by most of the almonds (keep a small handful back). Tip the meringue onto the lined sheet and spread it out quite roughly to a 20cm circle. Scatter over the reserved almonds. Bake for 20 mins, reduce the temperature to 140C/120C fan/gas 1, then bake for a further 40 mins. Let meringue cool in the oven with the door ajar or on the side as you wish.
- While the meringue is baking, and if you wish to add the glamour of a raspberry ripple to the cream, make a few spoonfuls of purée by pressing 125g of the raspberries through a sieve.
- When nearing the moment for assembly, whip the cream until soft and cloudy. Lightly ripple through about half, or more, of the raspberry purée through the cream. You can serve the rest separately on the side. Place the meringue upon a handsome dish. Spoon the whipped cream liberally over the meringue. Slice the strawberries in a random manner. Heap the berries atop the cream, and offer any remaining fruit separately. Sift over the icing sugar. Take to the table and take a bow.
Nutrition Facts : Calories 581 calories, Fat 44 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.17 milligram of sodium
ALMOND SPONGE CAKE FILLED WITH ALMOND CREAM
Make and share this Almond Sponge Cake Filled With Almond Cream recipe from Food.com.
Provided by Alia55
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Place the sliced almonds on a baking sheet and toast in the oven for about 5-7 minutes or until lightly browned and fragrant. Remove from oven and let cool.
- Once completely cooled, place the nuts in a small food processor, along with 1 tablespoon of the cake flour, and process until finely ground.
- Increase the oven temperature to 450°F.
- Grease a 17 inch x 12 inch jelly roll pan, line with parchment, and then grease and flour the parchment paper. Set aside.
- While eggs are still cold separate two of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl.
- To the two yolks, add the additional yolk, and the two remaining eggs.
- Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using.
- Meanwhile, in a small bowl whisk together the remaining 2 tablespoons of cake flour and the ground almonds. Set aside.
- Add 1/2 cup sugar to the yolk mixture and beat on high speed for five minutes, or until pale, thick and fluffy. At this point beat in the vanilla extract.
- Sift half the flour mixture over the egg yolk mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture over the batter and fold together.
- In a large clean mixing bowl, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form.
- Beat in one tablespoon sugar and beat until stiff peaks form.
- Gently fold a little of the whites into the batter to lighten it, and then fold in the rest of the whites. Pour the batter into the prepared pan, spreading the cake batter with an offset spatula.
- Bake for 7 minutes or until golden brown.
- Immediately upon removing the cake from the oven invert the sponge cake onto a clean dish towel that has been sprinkled with icing sugar.
- Carefully remove the parchment paper, sprinkle the cake lightly icing sugar, and roll up the sponge, with the towel, while it is still hot and pliable.
- Place on a wire rack to cool.
- To make the cream filling place the whipping cream, vanilla extract, and sugar in a large bowl and stir to combine.
- Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes.
- When chilled, beat the mixture until stiff peaks form.
- Fold in 1/3 cup toasted ground almonds.
- When ready to fill, unroll the sponge, spread with the filling, and reroll.
- Transfer to a serving platter, cover, and chill in the refrigerator for a few hours or overnight.
- Just before serving, dust with icing sugar.
Nutrition Facts : Calories 277.9, Fat 19.1, SaturatedFat 8.2, Cholesterol 172.7, Sodium 67, Carbohydrate 21.2, Fiber 1.2, Sugar 16.4, Protein 6.5
MERINGUE CAKE WITH WHIPPED CREAM AND RASPBERRIES
Meringue is not difficult to make, and this fresh-tasting dessert makes them well worth the time involved!
Provided by Ben S.
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Yield 10
Number Of Ingredients 10
Steps:
- The night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees.
- Line a lipped cookie sheet (approximately 12 by 18 inches) with parchment paper. Trace two side-by-side rectangles - about 5 inches by 12 or 13 inches - on the paper. Crumple the paper, then smooth it out again and line the bottom of the pan.
- Whisk together confectioner's sugar, 1/2 cup granulated sugar and cornstarch. Set aside.
- In the bowl of a mixer, beat egg whites and cream of tartar until they turn from foamy to white and beaters just start to leave a trail. On low speed, add sugar mixture, a heaping tablespoon at a time. Increase speed to medium-high and beat to the consistency of marshmallow cream, 2 to 3 minutes longer.
- Just before forming meringues, flick water onto parchment with fingertips. Divide meringue in half, spooning two or three mounds down each traced rectangle. Use a rubber spatula, or a cake decorator's metal offset spatula, to fill in and even out rectangles.
- Set meringues in oven, close door and turn oven off (but leave oven light on). Let meringues dry overnight. Remove, then carefully set a wire rack or cookie sheet over meringues. Invert; peel off parchment and turn right side up. (It's OK if edges chip.) Wrap in foil and set aside until ready to proceed.
- No more than two hours before serving, whip cream to soft peaks, beating in remaining sugar and the vanilla. Set one meringue on a platter. Spread with half the cream and sprinkle on half the berries. Repeat with remaining meringue, cream and berries. Refrigerate, uncovered, until ready to serve.
Nutrition Facts : Calories 282.9 calories, Carbohydrate 29.7 g, Cholesterol 65.2 mg, Fat 17.8 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 11 g, Sodium 40.6 mg, Sugar 25.2 g
More about "almond cake with meringue and whipped cream filling recipes"
ALMOND MERINGUE CAKE | DOUGH-EYED
From dougheyed.com
Reviews 13Estimated Reading Time 3 mins
- Preheat your oven to 350 degrees, and grease a tall 8 inch cake pan or spring form pan. If using a cake pan, insert a piece of parchment paper with flags up to help remove the cake. NOTE: IT IS VERY IMPORTANT THAT YOU USE A TALL PAN HERE! The meringue will puff, so you need the room!
- While the cake is baking, beat your egg whites until foamy. Add in the cream of tartar, and beat until you have stiff peaks. Very slowly, add in the sugar while beating. Then, beat in the salt and almond extract. You should have a glossy, medium/soft peak meringue.
ALMOND CREAM CAKE {VELVETY CAKE} | TASTES OF LIZZY T
From tastesoflizzyt.com
4.5/5 Calories 650 per servingCategory Dessert
- Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you're ready to add them to the batter.
- Using the same bowl that you used to beat the egg whites, place the softened butter in and cream the butter for about 2 minutes (using the beater blade attachmenuntil it is white in appearance.
ALMOND CREAM CAKE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
5/5 (2)Total Time 1 hr 35 minsCategory DessertCalories 552 per serving
GERMAN APPLE CAKE (ALMOND MERINGUE CAKE)
From whereismyspoon.co
ALMOND CREAM FILLING (FRANGIPANE) - LET THE BAKING BEGIN!
From letthebakingbegin.com
EASY ALMOND CREAM FILLING - A BAKING JOURNEY
From abakingjourney.com
BEST MANDARIN ORANGE CAKE (WITH CREAM AND …
From whereismyspoon.co
BEST EVER ALMOND CREAM CAKE - THE BUSY BAKER
From thebusybaker.ca
5/5 (11)Category Baking, DessertCuisine American, British, North AmericanPublished Aug 30, 2019
ALMOND LAYER CAKE WITH CHERRY WHIPPED CREAM | KICKASS BAKER
From kickassbaker.com
ALMOND CAKE WITH MERINGUE AND WHIPPED CREAM FILLING
From lunchlee.com
10 BEST ALMOND CAKE FILLING RECIPES | YUMMLY
From yummly.com
SIMPLE ALMOND DACQUOISE CAKE RECIPE - CAKERE
From cakere.com
MALTED CHOCOLATE CAKE WITH NAMELAKA AND CHERRIES RECIPE
From epicurious.com
ALMOND CAKE RECIPE: HOW TO MAKE A PERFECT ALMOND CAKE
From masterclass.com
MERINGUE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
TRADITIONAL BRITISH PARTY FOOD RECIPES FOR THE CORONATION
From telegraph.co.uk
ALMOND FLOUR CAKE – WELLPLATED.COM
From wellplated.com
THIS COCONUT MERINGUE CAKE MAY LIVE UP TO ITS 'WORLD'S BEST' …
From detroitnews.com
STRAWBERRY ANGEL FOOD CAKE | TABLE FOR TWO® BY JULIE CHIOU
From tablefortwoblog.com
BEST ALMOND CAKE - HOW TO MAKE ALMOND CAKE - DELISH
From delish.com
You'll also love