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Almond Cream Cake

If you are looking for the best homemade white cake, here it is! Almond Cream, 100% from the start.

Almond Cream Cake
Soft white cake, smooth, from the start. There is nothing like that! This Almond Cream Cake uses unique techniques in the process to ensure a smooth texture. What is the technique? Beat the egg whites until fluffy, then fold into the cake mixture in the end. Make sure you fold it completely but be gentle! You want the eggs to maintain their suppleness to add softness to the cake.

Home Made White Cakes
First of all, this is a homemade white cake. That means from the start. There is no mixture in the box. I love box cake mixes because they change perfectly almost every time. But making cakes from scratch is always a challenge that I want to overcome.

In finding delicious white cake recipes (which happens to be my favorite flavor), we experienced a number of failures. I want a cake that is moist, but I want to have crumbs that are light and thick, but not heavy. We threw out several different attempts, but when I saw how this cake was made? I know this is it. For homemade cakes, this one beats the rest. It's soft and moist.

Cake Flour or General Purpose Flour
The recipe uses cake flour instead of multipurpose flour. All-purpose flour contains more protein in it (10-12 grams of versatility compared to 8 grams of cake flour), which forms gluten when you mix it. This causes the cake to become more "hollow". The less gluten, the softer the cake. Cake flour helps stabilize the cake. There is more knowledge behind why you should use cake flour when baking a cake. Although I like learning the science behind baking and sharing it with you, sometimes it's easier to let experts explain it.

How to Make Cooked Frosted Flour
When you make a frozen layer, it is important to follow the instructions carefully. You should cook milk and flour together over medium heat until the mixture is very thick and resembles mashed potatoes. Don't do this undercook! It took about 10 minutes for me to get my mixture into this texture. Keep stirring while cooking so it doesn't burn on the pan.

At this point, you might be questioning how in the world it tastes good with your precious cake. Trust me. It will.
Let the flour and milk mixture cool to room temperature and add almond extract. You can speed up the process by placing the pan on ice if you want. It cools in a few minutes if you use this trick. Also, stir the freezing several times when it is cold. This will prevent the film from developing above your freezing. Stirring it and even placing the plastic wrap right above the frozen layer will help keep your ice sheet smooth.
When it's cold, take sugar and put it through your food processor to make finer sugar granules. Why do this? In the next step, you will combine the butter and sugar until there are no grains left. It will take less time if you process sugar first.
After the butter and sugar are completely solidified (shaken for about 5 minutes), add the flour mixture that has cooled and you will beat the mixture with a wire beater for 5 minutes. This mixture will change from a separate look into one into a beautiful whipped cream. Just when you think it won't work, it will start to expand and look like delicious ice cream. Continue Tuck a little taste. Just be reminded that you might not be able to stop eating it.
We want a nice, thick layer of frosting on our almond cream cake. If you only want a thin layer of frosting, you can halve the frosting recipe.

Decorate Cakes with Almonds
You can leave the pure white snow almond cream cake if you want, or squeeze a few pieces of almond to the side. Arrange several whole almonds on top. Make it yours and be proud of it!

In my opinion, our first attempt at making cooked frosting was a success. How about you? Have you ever tried frosting or homemade scrub cakes? I will be glad if you share other instructions for homemade cookies or melt ice cream with us!


  • 1 cup of butter (soft)
  • 1 1/2 cup sugar
  • 3 cups of cake flour * (345 grams carefully scooped & measured)
  • 1/2 teaspoon salt
  • 2 teaspoons of baking powder
  • 1 cup milk (2% milkfat)
  • 1 teaspoon of almond extract
  • 3/4 cup egg white plus 3 tablespoons *


  • 1/2 cup plus 2 tablespoons of all-purpose flour
  • 2 glasses of milk
  • 1 1/2 teaspoons of almond extract
  • 2 glasses of butter (soft)
  • 2 glasses of granulated sugar
  • Almond slices and whole almonds for decoration


  1. Using a standing mixer, beat the egg whites with the whisk until it stiffens and forms the top. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you are ready to add them to the mixture.
  2. Using the same bowl you used to beat the egg whites, add the softened butter and shake the butter for about 2 minutes (using a sticky beating knife until it is white.
  3. Add sugar to the butter and shake until fluffy (about 1-2 minutes).
  4. In a small bowl, mix flour (carefully measured *), salt, and baking powder. Put aside.
  5. In another bowl, mix milk and almond extract.
  6. Then add the flour mixture to the butter/sugar mixture alternately with milk.
  7. Add the beaten eggs to the cake mixture. Gently fold the egg whites. Don't overmix at this time. If you do, your cake will become denser.
  8. Spread and flour 2 9 "round cake pan. Pour the cake mixture evenly into the prepared cake pan.
  9. Bake the cake at 350 degrees for 25-27 minutes or until the top bounces again when you touch it.
  10. Let the cake cool for 10 minutes, then loosen the edges and remove from the pan to a wire rack, allow it to cool completely.
  11. When the cake is cold, prepare the freezing. In the pan, stir the flour into the milk over medium-low heat until it thickens. Keep stirring, lower the flame to low if needed. Consistency must be very thick, like mashed potatoes. This step takes about 12-15 minutes.
  12. Remove the pan from the heat and set the pan in an ice bowl for 5-10 minutes to speed up the cooling process. The temperature of the mixture must be at room temperature.
  13. Stir in almond extract.
  14. If you have a food processor, process the sugar in a minute or more so that the granules become smoother.
  15. When the mixture cools, beat the butter and processed sugar using a standing mixer with the beaters until they are light and fluffy. Do this for 5 minutes until the sugar is completely creamed and no spots are left.
  16. Add the flour mixture that has cooled and whipped until everything blends and looks like whipped cream. This will take around 3-5 minutes of beating. Continue to scrape the sides of the bowl as the batter is beaten together so that everything is mixed evenly. After the mixture has a smooth whipped cream texture, you are ready to make cake icing.
  17. After the cake is cold, place one cake on a cake plate. Spread the frosting over the layers, then place the other cake on the frosted cake. Use the remaining freezing to freeze the top and sides of the cake.
  18. Decorate the sides and top with slices and whole almonds, as the picture shows if desired.
  • * This is about 6 large egg whites. * Some have problems with cakes that are too dense. This can happen when you mistakenly add too much flour. When you measure flour, gently scoop it from the flour container into the measuring cup. DO NOT pack at all. This technique will help you not to put too much flour in the cake.
  • Inspired by tastes of Lizzy t

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