Ingredients
- Cream Cake
- 2 cups Flour
- 1 ¼ cups Sugar
- 2 tsp Baking powder
- ¼ tsp Salt
- 1 ¼ cup Whipping cream
- 3 Eggs
- 1 tsp Almond extract
- Topping
- ½ cup sliced Almonds
- ½ cup Sugar
- 2 tbsp Butter
- 2 tbsp Cream
- 2 tbsp Flour
Almond Cream Cake
Meal: Dessert
Cuisine: American
Ingredient: Dairy
Season: Spring
Contributor: Meyer Corporation
Directions
- Preheat oven to 350°F.
- Butter a 9” spring form pan. Sift together the flour, sugar, baking powder, and salt. With a mixer, whisk the whipping cream until stiff peaks form. Whisk in the eggs, one at a time. Add the almond extract. Change to a paddle attachment, and stir in the flour mixture. Transfer batter to the prepared pan and bake for 45 minutes.
- While the cake is baking, combine the topping ingredients in a small saucepan. Warm over low heat and stir to combine. When a toothpick inserted into the cake comes out clean, remove the cake from the oven. Spoon the topping over the cake and bake for 10 minutes more. Remove cake from the oven and loosen the outside ring of the pan. Cool completely before serving.
Recommended Product
9 Inch Spring Form Pan
A spring form pan allows you to easily remove a delicate cake such as a cheesecake or torte without damaging it. Ours is made of even-heating heavy weight carbon steel coupled with the TOTAL® nonstick system to further aid you in easily releasing the cake from the pan.
