LAYER CAKE WITH CREAM CHEESE FROSTING

 

HOW TO MAKE LAYER CAKE WITH CREAM CHEESE FROSTING

If you had asked me a few weeks ago how I feel about almond cake, I would have said that I like it. Almond-flavored cake? Is there any dessert taste that could possibly be stranger than this one? That is to say, I can make certain dessert combinations with almonds. Like cherries, pistachios, and peaches, which all have pits inside. But merely the flavor of almonds in the cake? Plain. Boring! Blah! But wait! Stay right here with me for a little while longer.

I had no idea that this cake could taste so amazing until about three weeks ago. It all began when a close friend of mine made a request for this taste to be prepared for her birthday. When I added just a little vanilla extract, I couldn’t believe how beautifully it went with the wine. Oh, and if you coat it with cream cheese frosting, then you have reached heavenly status. I still find it hard to comprehend that I am really saying this.

THE INGREDIENTS LIST:

75 grams.Of Unsalted Butter softened to room temp.

130 grams.Of Granulated sugar.

2 large Egg whites – at room temp.

¾ small spoon.Of Almond Extract.

1 small spoon.Of Vanilla Extract.

⅓ Cup.Of Sour cream.

⅓ Cup.Of Whole milk.

130 grams.Of All purpose flour.

½ small spoon.Of Baking powder.

¼ small spoon.Of Baking soda.

⅛ small spoon.Of Salt.

FOR MAKING THE ALMOND CREAM CHEESE FROSTING, I USED:

½ pkg.Of Cream Cheese – softened to room temp.

2 large spoons.Of Butter at room temp.

2 Cups.Of Confectioners’ sugar.

¼ small spoon.Of Almond Extract.

1 small spoon.Of Vanilla Extract.

LET’S GO STEP BY STEP THROUGH THIS ALMOND CAKE RECIPE TOGETHER TO ENSURE THAT THE FINAL RESULT IS AS DELICIOUS AS IT POSSIBLY CAN BE:

Step 1:

Set your oven to 350 degrees Fahrenheit (177 degrees Celsius), and oil or spray a circular pan that is 6 by 3 inches.

Step 2:

Place the butter and sugar in a large mixing bowl and use an electric mixer to whip the mixture until it is frothy and light. About 3-4 minutes.

Step 3:

Next, include the egg whites by beating them. After that, add in the extracts, then whip in the sour cream. And sift the flour with baking soda, baking powder, and salt over wet.

Step 4:

Now add the milk, and while gently folding the batter together, bring it all together. The batter will have a thick consistency. Be careful not to over-blend.

Step 5:

Cook for around 45 to 55 minutes. When the toothpick test is successful, the cake is ready to be served. Allow it to cool in the pan for ten to fifteen minutes. Before applying the icing, let the cake cool down some more on a wire rack.

Step 6:

To prepare the almond cream cheese frosting, first combine all of the ingredients (except for the sugar) in a mixing bowl and beat them until smooth.

Step 7:

Add the sugar in a slow and steady stream while continuing to whisk the mixture until it becomes fluffy and has a smooth consistency.

Step 8:

Before assembling the cake, let it chill in the refrigerator for half an hour after crumb-coating it with frosting.

Step 9:

Cover the edges and top of the cake evenly with more frosting, reserving some of it for decorating the top.

Step 10:

Place a layer of roasted almonds in the middle of the top and bottom of the cake, then use the remaining frosting to adorn the cake.

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