The whipped cream and almond birthday cake is a delight to try because beneath a sweet and tasty layer of fresh cream, hides a delicious almond cake, delicately scented with lemon and filled with an almond custard.
A delicious cake to savor, creating it will bring you lots of satisfaction, especially if, like me, you love preparing all its components at home.
In fact, for the custard, I start with an almond paste, thick and amber, excellent for desserts but also to spread on a slice of bread, made by me at home.
This also allows for some savings in terms of cost.
Using it for the custard will result in a filling with a strong almond flavor, and the cake you serve at the table will be a delight to the palate for those who love this type of nuts.
A cream cake that can be a birthday cake or a celebration cake, also realizable for occasions like Mother’s Day or for a children’s birthday, since it is made without the use of liquors (although they can be used for the syrup if desired), and its taste is very appreciated by kids as it is natural and delicate.
You will be surprised to see what a majestic cake will come out from the indicated doses, tall like American cakes, but with a taste that’s definitely homey, thanks to the delicious flavor and velvety consistency typical of our almonds.
If you like my recipes you can follow me on my FACEBOOK page and on INSTAGRAM
Thanks ❤️😘❤️
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 1 Hour 20 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 579.47 (Kcal)
- Carbohydrates 56.45 (g) of which sugars 33.19 (g)
- Proteins 11.66 (g)
- Fat 36.28 (g) of which saturated 3.90 (g)of which unsaturated 18.80 (g)
- Fibers 3.04 (g)
- Sodium 69.20 (mg)
Indicative values for a portion of 193 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups whole milk
- 4 egg yolks
- 2/3 cup sugar
- 1/2 cup cornstarch
- 2 1/2 tbsps potato starch
- 10 1/2 oz almond paste
- 1/2 cup heavy whipping cream (unsweetened)
- almond flavor (1/4 of the bottle)
- 1 1/4 cups all-purpose flour
- 2/3 cup potato starch
- 7 oz almonds (blanched)
- 1 2/3 cups powdered sugar
- 1/2 cup sunflower seed oil
- 4 egg whites
- 4 eggs
- lemon zest (from one untreated lemon)
- 1 packet vanillin
- 1 packet baking powder
- 1 pinch salt
- 4 tbsps powdered sugar
- 1 3/4 cups water
- 1 2/3 cups heavy whipping cream (unsweetened)
- to taste almonds (blended with skin or pistachio flour)
- to taste strawberries (fresh or other desired fruit for decoration)
Tools
- Saucepan 7 inch
- 1 Electric whisk
- Sieve
- Spatula silicone
- Pan non-stick springform 9.5 inch diameter
- Skillet non-stick 8.5 inch base diameter
- Blender / Mixer
- 1 Knife cake slicer
- Piping bag with decorative nozzles
- 1 Plate for serving 11 or 12 inch diameter
Steps
For preparing the almond cake scented with lemon, we will need almond flour.
If, however, you have unpeeled almonds, you will first need to immerse them for about 5 minutes in boiling water and then remove the skin.
Then dry the almonds in a preheated oven at 320°F, spread out well on a baking sheet or pan, for about 8 minutes, without letting them brown.
Then blend them into a flour, not necessarily too fine.
Separate the yolks from the egg whites. I use four egg whites in the recipe because I will use the respective yolks for the custard, thus avoiding waste.
Naturally, those who want to prepare the cake without filling can use 2 whole eggs instead of 4 egg whites (in addition to the other whole eggs included among the ingredients).
With the electric whisks, whip the egg whites with a pinch of salt to stiff peaks.
Sift the all-purpose flour with the baking powder.
Work the yolks with the sugar and vanillin.
Once a homogeneous mixture is obtained, add the grated zest of one untreated lemon and the oil, incorporating with the electric whisk.
Then add the potato starch and work.
Mix in part of the all-purpose flour mixed with baking powder and start combining with the rest using the electric whisk.
The dough will become harder, and at this point, begin to also incorporate the egg whites, alternating with the addition of the flour, folding everything with a silicone spatula or by hand with an upward motion.
Finally, add the almond flour and work it in.
When the dough is smooth, pour it into a well-greased springform, non-stick pan (for the recipe click here).
It is also possible to line only the base of the cake tin with parchment paper, leaving the edges of the paper protruding from the joint and greasing only the side walls.
Bake in a static oven, preheated to 338°F, for about 1 hour, in the lower-middle part of the oven.
Always do the toothpick test before taking it out and open the oven only when nearing the end of the cooking time.
Remove the cake from the oven and wait for it to cool slightly before removing it from the mold.
At this point, continue the preparation by making a delicious almond custard for filling, for the recipe click on almond custard.
Focus now on assembling the cake.
Level the cake by removing the dome, then cut the cake in half with a cake slicing knife and soak with water and powdered sugar dissolved in it.
The syrup, if the cake is not also for children, can also be made with alcoholic syrups (for example, based on Amaretto liqueur).
Spread most of the cream on the first layer of cake, but set aside about 1/3 of it.
As you can see, with the indicated doses, you will get a nice tall cake.
Therefore, those who prefer can remove a central layer of cake (which can be eaten, for example, for breakfast), thus lowering the final height of the filled cake.
Level the cream with the spatula and cover with the other cake layer, also moistening this on the surface and near the edges.
Cover the entire outside of the cake, including the sides, with a thin layer of the leftover custard.
Whip the fresh cream stiff after sweetening it with 2 tablespoons of powdered sugar.
Decorate the cake to your liking with it, using a piping bag and decorative nozzles.
For the central writing, I used a strawberry jelly made with 4 large strawberries.
For the recipe, which takes very little time to make, click here.
Finish the decorations with fresh fruit, pistachio flour, or almonds blended with the skin.
It is advisable to always glaze fresh fruit with jam or jelly to keep it shiny and colorful.
The whipped cream and almond birthday cake is now ready.
Let it rest in the fridge for at least a couple of hours before serving. During this phase, which if possible is better prolonged, the flavors merge, and the dessert benefits in terms of taste.
Store the cake in the fridge, well closed in an airtight cake container, for about a couple of days. If all fresh ingredients have been used, it is possible to freeze the whole cake or in slices.
Here is a selection of products that are very useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products that are very useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
