Almond Cake Magic

Almond Cake Magic

Almond Cake Magic


  •  2 cups almond flour
  •  1 cup sugar
  •  1 cup softened unsalted butter
  •  4 large eggs
  •  1 teaspoon vanilla extract
  • 1 cup whole milk
For the cream patisserie frosting:
  •  2 cups whole milk
  •  1/2 cup granulated sugar
  •  4 large egg yolks
  •  1/4 cup cornstarch
  •  1 teaspoon vanilla extract
  • 1 cup whipped cream
For the chocolate ganache topping:
  •  1 cup chopped dark chocolate
  •  1/2 cup cream
  •  1/2 cup grilled almonds, sliced ​​for garnish.

Almond Cake MagicAlmond Cake Magic


  • Preheat oven to 350°F (180°C). Grease and line three 8-inch cake pans.
  • Cream the butter and sugar in a bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and stir.
  • Add the almond flour little by little until everything is well mixed. Add milk and stir until smooth. . Pour the batter into the prepared mold. Smooth the top and bake for 25-30 minutes or until a toothpick comes out clean.
  • For crème patisserie, heat the milk in a saucepan. In a separate bowl, mix together the sugar, egg yolks, and cornstarch. Add warm milk little by little and mix. Return the mixture to the pot and simmer until thickened. Remove from heat, stir in vanilla, and let cool. Mix in the whipped cream. . For the chocolate ganache, heat the cream in a saucepan until gently boiling. Pour over the chopped chocolate and let stand for 1 minute, stirring until smooth.
  • Once the cake has cooled, cut it in half, brush each layer with crème patisserie, then cover the entire cake with the remaining frosting. . Pour the chocolate ganache over the cake and let it drip around the edges.
  • Grill sliced ​​white almonds until golden brown and sprinkle them on top of the cake for a delicious crunch.
  • Place the cake in the refrigerator for at least 2 hours before eating. Slice the divine layer and enjoy.

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