Almond cake

Almond cake

Almond cake

Almond cake has a special nutty taste and smell. It’s nice to have a cup of tea or coffee with a piece of this cake. Moderately sweet, it will not leave anyone phlegmantic. It is necessary to store the almond cake in a cool place, this will enhance its magical taste.

Ingredients

Manufacturing stages

Place almonds in a blender.

Beat until small crumbs form.

Beat the whites until foamy, then add the sweet powder evenly and beat until stiff peaks form, so that the whipped whites do not fall off the spoon.

Carefully combine the almond crumbs with the whipped egg whites.

Transfer the purchased dough into a mold greased from the inside with butter. It is more convenient to use a springform pan to make it easier to remove the cake.

Place the form with almond dough in an oven preheated to 175 degrees. Bake for approximately 20 minutes.

Be sure to check the readiness of the cake with a toothpick, and if it is dry, feel free to remove the pan from the oven. The shortbread will seem very soft to you, which is how it should be, so don’t let this bother you.

Let the cake remain in the mold for 10 minutes, then remove it and place it on a wire rack until it cools completely.

While the almond cake is cooling, you can make the custard for the cake. To do this, pour milk into the ladle.

Add yolks to milk.

Then add sugar, vanilla extract and starch.

Stir the entire contents of the ladle and place in a water bath. Stirring always, bring to a boil and remove from heat. Cool.

Beat butter until fluffy.

Add the cooled mixture of yolks and sugar one spoon at a time, always whisking with butter.

You should end up with a custard like this.

Now cut the almond cake lengthwise into two parts.

Grease the bottom layer of the cake with cream.

Place the top crust and also brush it with cream.

Grease the sides of the almond cake with cream too.

Scatter almond petals over the entire surface of the cake.

The top of the cake can be sprinkled with grated chocolate or cocoa. Remove the cake to a cool place. The cream will freeze and taste like ice cream. Let the almond cake soak (until the cake becomes quite cool) and you can start drinking tea.

Enjoy your tea!

Almond cakes

Almond cakes can be soft, like honey cakes or biscuits, or they can be crispy if the cakes are made from egg whites whipped with sugar. Before cooking, it is better to remove the brown skin from the nuts: pour boiling water over the almonds, leave for a couple of minutes - the skin will simply come off. Fry the peeled kernels in a dry frying pan and grind either into flour or until crumbly.

Almond cake

A typical homemade cake recipe based on regular and almond flour. To make it, just mix all the ingredients in the order indicated in the recipe and send the pan with the dough to the oven. If you want to add some shine to your cake, make it.

Chocolate almond cake

flour, egg, sugar, butter, vanilla sugar, baking powder, cocoa powder, almonds (crushed), sour cream, sugar

section: Chocolate cakes, Almond cakes

Rum almond cake

egg, water, sugar, vanilla sugar, flour, baking powder, almond powder pudding, butter, egg (yolks), sweet powder, rum, raspberry jam, pistachios, grated almonds

section: Almond cakes

Almond cake with honey

honey, flour, almonds, sweet powder, egg, milk, baking powder, lemon zest and ground cinnamon, honey, butter, egg, sweet sand, cocoa, rum, yolk, sweet powder, sweet sand, water

section: Honey cakes, Almond cakes

Almond cake “Normandy”

puff pastry, apples (not very ripe), eggs, almonds (ground), almonds (peeled, fried, sliced), butter, sweet powder, flour, apricot jam, sweet powder (for sprinkling the cake), cognac

section: Almond cakes

Almond cake with tangerines

dried apricots, tangerine juice, butter (softened), sugar, almonds (ground), egg, flour, vanilla essence, chopped almonds, sweet powder, tangerines, sugar, Cointreau liqueur

section: Almond cakes

Plum and almond cake

plums (huge hard ones with black skin), butter, flour, almonds (without skins), sugar, eggs, sweet powder (for sprinkling).

section: Almond cakes

Almond cake with apricots two-layer

sweet powder, egg, nuts (coarsely ground), apricots (in their juice), flour (pancake), almonds (ground), sour cream, maskpone cheese, apricots (thin slices), apricot jam (heated)

section: Almond cakes

Apple-almond cake “Anna”

apples, almonds, puff pastry, sugar, rum, cherry jam

section: Almond cakes

Santiago almond cake with lemon syrup

almonds (peeled), eggs (separate yolks and whites), sugar, grated zest, lemon (juice), cinnamon (ground), zest (thinly chopped) and juice, sugar, sweet powder (for decoration).

section: Almond cakes

Almond cake with apples

apples, flour, butter, sugar, egg (yolk), almonds (ground), cinnamon, egg (white), apricot jam, almonds (slices), milk, vanilla pudding, sweet powder, cream, cocoa

section: Almond cakes

Ice almond cake

cream, sweet powder, egg, amaretto liqueur, almonds (roasted), biscuit cookies, fruit

section: Almond cakes

Almond puff pastry cake

puff pastry, butter, sweet powder, egg, egg (yolk), almonds, wheat flour

section: Almond cakes

Almond cake with cheese cream soufflé

almonds, egg (white), sweet powder, sweet powder, cream cheese (Philadelphia, mascarpone.), egg (yolk), milk, cream (33%), gelatin, water (cool, for soaking), vanillin, lemon juice, flour, sugar, coffee, hot water, cognac

section: Almond cakes

Almondy cake

egg, almonds, granulated sugar, wheat flour, butter, condensed milk, watery honey, cream

section: Almond cakes

Almond and raspberry cake

snow-white chocolate, oat flakes, almonds, milk, sugar, vanilla pudding, raspberries (fresh and frozen), cream (fat), vanilla sugar, condensed milk, gelatin

section: Almond cakes

Chocolate almond cake

egg, rum, sweet powder, vanilla sugar, wheat flour, baking powder, cocoa powder, almonds (ground), vanilla mixture (blancmange), milk, butter (softened), apricot jam, chocolate, egg (white), vegetable oil

section: Almond cakes

Belmore Almond Cake

flour (with baking powder), butter, sweet powder, almond essence, sour cream, almonds (ground), milk, butter, sweet powder, almond essence, almonds (peeled, roasted), sweet powder (for sprinkling)

section: Almond cakes

Almond cake with carob

flour (with baking powder), powder (for baking), carob powder, coffee (decaffeinated, instant), sweet powder, butter, sour cream, almonds (ground), almonds (hulled dried), vanilla essence, boiling water, sweet powder, carob (powder), coffee (decaffeinated instant), butter, boiling water

section: Almond cakes

Almond semolina cake

almonds, semolina, egg, vanillin, salt, sugar, apricot jam, sweet powder

section: Almond cakes

Almond cake “Normandy”

puff pastry, apple, egg, almonds (ground), almonds (fried, peeled), butter, sweet powder, flour, apricot jam, sweet powder, cognac

section: Almond cakes

Almond cake with currants

almonds (ground), sweet sand, egg, lemon zest, rum, cottage cheese (9%), breadcrumbs, cinnamon, salt, black currants, sweet sand, gelatin, chocolate-nut butter (Nutella), cream (35%) , vanilla sugar

section: Almond cakes

Almond cake with grapes

cream (35%), grapes (seedless), flour, starch, milk, butter, egg (yolks), lemon zest and juice, butter, sugar, almonds (ground), egg, lemon zest, egg (yolk) , flour, lemon zest, vanilla sugar, sugar, butter

section: Almond cakes

Almond cake with lemon

egg, sweet powder, lemon, almonds, biscuit crackers, baking powder, butter (softened), nut liqueur (for impregnation), almonds, milk, condensed milk with sugar, nut liqueur, lemon, sugar

section: Almond cakes

Almond cake with chocolate cream

almonds, egg (white), sugar, chocolate, cocoa powder, milk, egg, butter, sugar, vanillin

section: Almond cakes

Almond orange cake

egg, sugar, almonds, orange zest, orange jam, orange juice, sugar, almond petals, physalis, mint.

Almond cake: TOP 4 recipes

• Culinary tips and secrets of chefs
• Swedish almond cake
• Almond flour cake
• Almond Coconut Cake
• Almond chocolate cake
• Video recipes

Dessert is a decoration for any festive table. Sweets constantly lift your spirits and charge you with positive feelings. And the most popular holiday treat is a beautiful and delicious cake. Naturally, it can be purchased at the store, but a piece of homemade cake, Napoleon, Honey cake, Prague... will amuse both the hero of the occasion and the guests. This material contains the TOP 4 ordinary and delicious almond cake recipes. It will suit both a formal feast and an everyday family tea party.

Culinary tips and secrets of chefs

• Before using, clean almonds (nuts) from foreign impurities and remove the shells.
• Before cooking, it is better to remove the brown husk from the nuts. To do this, pour boiling water over the almonds and leave for a couple of minutes. The skin will simply come off.
• Most often, nuts are crushed into small crumbs or flour. At the same time, both for implementation in shortcakes and in cream.
• Before chopping the nuts, it is better to fry the peeled kernels in advance in a dry frying pan.
• Almond cakes can be soft, like honey cakes or sponge cakes, and crispy if they are made from whipped egg whites and sugar.
• The protein mixture with almonds for the cakes immediately after production is ready to be baked. If it stands for a long time, a crust will form on the surface, and large cracks will appear during baking.
• The baking time for protein cake layers is 25-35 minutes at 150-160°C, for cakes it is much shorter - 19-23 minutes.
• The highest temperature will form large cracks, an uncooked crumb, a thick crust and will give a burnt appearance.
• The finished semi-finished product must have a narrow golden-brown crust with small cracks.
• Check the readiness of the protein cakes with a toothpick. If it is dry, remove the pan from the oven.
• To decorate the cake, you can use almond petals, which are best fried a little in advance in a dry frying pan.

Swedish almond cake

Swedish almond cake is a traditional dessert recipe. It has a special nutty taste and smell. It is moderately sweet and will not leave anyone phlegmantic. It is especially pleasant to drink a cup of tea or coffee with it.

• Calorie content per 100 g - 529 kcal.
• Number of servings - 1 cake
• Production time - 1 hour 45 minutes

Ingredients:

• Egg whites - 4 pcs.
• Almond petals - 100 g
• Almonds – 250 g
• Sweet powder - 120 g
• Sugar - 100 g Starch - 30 g
• Dark chocolate – 100 g
• Vanilla extract - 1 tsp.
• Egg yolks - 4 pcs.
• Butter - 200 g
• Milk – 200 ml

Making Swedish Almond Cake:

1. Place the almonds in a blender and grind into small crumbs.
2. Beat the egg whites into an airy snow-white foam, add sweet powder and beat until stable, stiff peaks form. They should not fall off the spoon.
3. Pour the almond crumbs into the beaten egg whites and fold in gently.
4. Place the purchased dough in a springform baking pan, greased with a thin layer of butter.
5. Place the mold in a preheated oven at 175°C for 20 minutes.
6. Leave the finished cake in the pan for 10 minutes, then remove it and place it on a wire rack until it cools completely. Cut the almond cake lengthwise into 2 parts.
7. To make the custard for the cake, pour milk into a ladle, add the yolks, add sugar, vanilla extract and starch.
8. Mix the contents and place in a water bath. Stirring constantly, bring to a boil (but do not boil), remove from heat and cool.
9. Beat the butter with a mixer until fluffy and add to the cooled yolk mixture.
10. Place the almond cakes on top of each other, brushing them with cream. Grease the sides of the cake as well.
11. Decorate the top and sides of the product by sprinkling with almond petals and grated chocolate.
12. Place the Swedish Almond Cake in a cool area to soak.

Almond flour cake

Little culinary perfection - an excellent cake made from almond flour with a special nutty magical taste and smell. There is nothing superfluous in it, and it is not at all difficult to prepare.

Ingredients:

• Almond flakes – 100 g
• Almonds – 200 g
• Testicles - 4 pcs.
• Sugar - 240 g
• Cream 30% – 100 ml
• Butter - 225 g

Making a cake from almond flour:

1. Separate the whites from the yolks.
2. To make the cream, add sugar (80 g) and cream to the yolks and place on the stove. Cook over medium heat until thick and creamy, always whisking with a hand whisk. Don't let it boil.
3. Remove the pan from the heat and cool in a cool water bath while continuing to whisk.
4. Combine soft butter with cream and beat everything until smooth. Place the cream in the refrigerator.
5. For the cakes, beat the egg whites until fluffy and stiff peaks form, adding sugar little by little.
6. Dry the almonds in a dry frying pan until golden brown, chop them to small crumbs and carefully fold them into the whites while continuing to beat.
7. Divide the dough into two parts and place on a baking sheet with baking paper, forming shortcakes with a diameter of 22 cm.
8. Immediately place both baking sheets into a preheated oven at 175°C on the first and second shelf. After 10 minutes, swap them and continue baking for another 10 minutes.
9. Remove the finished shortcakes from the baking sheet and leave to cool completely. Then grease them with cream and coat the sides of the product.
10. Sprinkle the top and edges of the almond flour cake with almond leaves and refrigerate for 6 hours.

Almond Coconut Cake

Silk buttercream with coconut and chocolate flavors and fragrant sponge cake with the addition of the same coconut and almond flour. This almond-coconut cake will not leave anyone indifferent.

Ingredients:

• Testicles - 4 pcs.
• Sugar - 120 g
• Milk – 100 ml
• Vegetable oil - 40 ml
• Almond flour - 35 g
• Coconut flakes - 35 g for dough, 30 g for impregnation and assembly
• Wheat flour - 125 g
• Baking powder - 1 tsp.
• Snow white chocolate – 200 g
• Cream 33-35% - 200 g
• Coconut cream – 200 g
• Mascarpone – 250 g
• Cream thickener - 2 sachets
• Coconut milk - 200 ml
• Vanilla sugar - 10 g

Making Almond Coconut Cake:

1. For the sponge cake, separate the yolks from the whites and beat with sugar until creamy.
2. Pour milk with vegetable oil into them, add almond flour with coconut flakes and add sifted wheat flour with baking powder. Stir everything until smooth.
3. Beat the whites with a pinch of salt to strong peaks and mix into the dough in 3 additions to maintain the fluffiness.
4. Line a baking pan with parchment and lay out the biscuit dough. Bake it for 40 minutes at 160°C. Cool and cut into 3 shortcakes.
5. To make the cream, bring the cream and coconut cream to almost a boil. Finely grate the chocolate and add to the cream. Stir until the pieces completely thaw and a smooth mixture (ganache) comes out. Cool in the refrigerator.
6. Then mix it with mascarpone and beat with a mixer until thick.
7. For impregnation, mix coconut milk with vanilla sugar and soak 3-4 tbsp of any cake. syrup.
8. Assemble the cake. To do this, sprinkle any soaked shortcake with coconut flakes and spread the cream on top.
9. Grease the ends of the cake with cream and generously sprinkle the top and sides with coconut flakes or almond petals. Refrigerate the cake for 6 hours

Almond chocolate cake

Quick and simple, and the end result is a tender and fragrant almond-chocolate cake. The dessert is unusually tasty, because... almonds mix amazingly with chocolate.

Ingredients:

• Almonds – 150 g
• Butter –120 g
• Sugar - 100 g
• Dark chocolate – 130 g
• Testicles - 3 pcs.
• Salt - a pinch
• Sweet powder - 2 tbsp.

Making almond chocolate cake:

1. Melt the chocolate with soft butter in a water bath.
2. Chop almonds very finely and mix with melted chocolate.
3. Separate the yolks from the whites.
4. Add sugar to the yolks and beat with a mixer.
5. Beat the egg whites with salt until a snow-white, airy stable mass is formed and mix with the chocolate mass.
6. Line a baking dish with baking paper and pour out the mixture.
7. Send the workpiece to a previously preheated oven at 180°C for 30 minutes.
8. Cool the finished almond-chocolate cake, sprinkle with sweet powder and serve with a scoop of ice cream.

Video recipes for making almond cake.

Almond cake “Esterházy”

This cake is for a real sweet tooth! Very, very sweet! There is a lot of information on the Internet about the history of this dessert; I will only write one thing: the cake is named after the Hungarian minister Pal Antal Esterházy. The Esterhazy cake consists of 5 cake layers, baked from whipped protein mass with the addition of almonds, which gives the cakes an indescribable taste and smell; the cake is covered with a permanent cobweb of chocolate. This cake is gluten free!

Ingredients for “Esterhazy Almond Cake”:

For the cakes

• Almond flour - 200 g
• Egg white – 250 g
• Sugar - 170 g
• Sweet powder (sprinkle on shortcakes) - to taste

For cream

• Milk – 300 ml
• Sugar - 80 g
• Corn starch - 40 g
• Egg yolk - 3 pcs
• Butter - 200 g
• Condensed milk (boiled condensed milk) - 80 g

To cover

• Snow-white chocolate – 100 g
• Black chocolate – 30 g
• Jam (apricot) - 3 tbsp. l.
• Almonds (almond petals) - to taste

Number of servings: 12

Nutritional and energy value:

Recipe for “Esterhazy Almond Cake”:

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