Introduction:
Indulge in this delightful Almond Berry Cream Cake that combines layers of fluffy cream, fresh berries, and a golden almond topping. This dessert is light yet flavorful, making it the perfect treat for special occasions or a simple family gathering. The crispy almond layer on top adds a perfect crunch, while the creamy filling and soft cake layers melt in your mouth.
Ingredients
For the Cake Layers:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- A pinch of salt
For the Cream Filling:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh berries (e.g., strawberries, raspberries)
For the Almond Topping:
- 1/2 cup sliced almonds
- 2 tablespoons sugar
- 2 tablespoons unsalted butter
Instructions
- Prepare the Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture.
- Divide the batter evenly between the two pans. Bake for 20-25 minutes or until golden and a toothpick comes out clean. Let cool completely.
- Make the Cream Filling:
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Gently fold in the berries.
- Prepare the Almond Topping:
- In a small pan, melt butter and sugar over medium heat. Add sliced almonds and toast until golden and fragrant. Let cool.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread the cream and berry mixture evenly over the top.
- Place the second cake layer on top and gently press down. Spread a thin layer of cream on the top layer and sprinkle with the almond topping.
- Chill and Serve:
- Refrigerate the cake for at least 1 hour before serving. Slice and enjoy!
Let me know if you’d like a variation or substitution tips, Ad Me!
