A moist and delicious cake made with a mix of regular and almond flour and the most delicious whipped vanilla cream center.
cooling and resting30mins
2 9 inch round cake pans
1/2cupsour creamor yogurt
1 1/4cupsgranulated sugar
1 1/2cupsall purpose flour
3/4cupfinely ground almond flourStore bought or homemade. If you do not have this then regular all purpose flour will be fine
1tbspalmond almond syrup
For the glaze
1/8cupalmond syrupor almond extract if you want a stronger almond flavor
3/4cuppowdered sugar plus more for sprinkling
For Vanilla Whipped Cream Center
1pintheavy whipping Cream
Preheat the oven to 350˚F (175˚C).
Spray 2, 9-inch round cake pans with baking spray.
Line the bottom of pans with parchment paper and spray parchment paper lightly. Set aside
Place almonds in a pan on the stove over medium low heat. Spread to a single layer. Cook, turning often until they are browned, about 5 minutes.
Remove from stove and set aside to cool.
In a large bowl, combine the sour cream, sugar, and eggs, stirring until well blended.
Add the all-purpose flour, almond flour, baking powder, salt and extract. Stir to combine.
Add the oil and mix well for about 2 minutes until the oil mixes in with the batter.
Pour the batter into prepared pan. Bake for 10-15 minutes, until a cake tester (toothpick) inserted into the center comes out clean. Oven times will vary. Be careful not to over bake.
Cool cakes on a wire rack for 10 minutes; then turn them out of the pan onto the rack so that the top of the cake is now the bottom.
Take one layer of your cake and leave the other layer for later.
Adding the Glaze
While cake is still warm, using a pastry brush, gently brush the glaze all over the cake. Keep doing this until all the glaze is gone. (Remember, you are only decorating one layer of your cake. This layer is the top.)
Some of it will drip off, but most of it will soak in.
Sprinkle almonds over the top of cake in a single layer while glaze is wet and pat down gently.
Allow cake to cool completely.
Making the Vanilla Whipped Cream center
In a large bowl, add your whipping cream and vanilla and with a hand mixer, whip for about 2 minutes.
Next add your powdered sugar and whip until the sugar is incorporated and the whipped cream is nice and thick.
Once both of your cake layers are completely cool, place the non decorated layer of cake on a cake stand or plate.
Next add your whipped cream filling on top of this cake making sure to gently push the whipped cream to the edges of the cake.
Now gently place your decorated cake layer with the almonds on top of the whipped cream.
Make sure it is centered.
Once your cake is assembled, dust it with powdered sugar.
If you want to make this cake one layer:You can easily skip the layer cake idea and just make a single cake. Everything will be the same except you will want to adjust the cooking time by adding about 10 minutes. You will only need to omit the whipping cream portion of the recipe. Here is what a single layer would look like.For a stronger almond flavor:If you prefer a strong almond flavor in your desserts, you can substitute almond extract for the almond syrup.The recipe was inspired by the Cafe Sucre Farine. I've adjusted some of the ingredients to my taste but the original is great as well.