Almond Cream Cake
8:15 AM
Almond Cream Cake
1 cup butter, softened
1 1/2 cups granulated sugar
3 cups cake flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup milk 2% milkfat
1 teaspoon almond extract
3/4 cup egg whites plus 3 tablespoons
Frosting:
1/2 cup plus 2 tablespoons white flour
2 cups milk
1 1/2 teaspoons almond extract
2 cups butter, softened
2 cups granulated sugar
Sliced almonds and whole almonds for decorating
Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans. In a bowl, beat the egg whites until they are stiff and form peaks. Keep in refrigerator until you're ready to add them to the batter. In a small bowl, combine the flour, salt, and baking powder. Set aside. In another bowl, combine the milk and almond extract. Set aside. In a large bowl beat butter for about 2 minutes (or until it is white in appearance). Add the sugar to the butter and beat until fluffy (about another 1-2 minutes). Add the flour mixture to the butter/sugar mixture alternately with the milk. Add the stiffly beaten eggs to the cake batter. Fold the egg whites in gently. Do not overmix at this point. If you do, your cake will become more dense. Bake for 25-27 minutes or until the top bounces back when you touch it. Allow the cakes to cool for 10 minutes, then loosen the edges and remove them from the pans to a wire rack, allowing them to cool completely. While the cakes are cooling, prepare the frosting. In a saucepan, whisk the flour into the milk over medium-low heat until it thickens, stirring constantly. (The consistency should be very thick) Remove the pan from the heat and cool to room temperature. Stir in the almond extract. While the mixture is cooling, cream together the butter and sugar until light and fluffy; until the sugar is completely creamed and there is no graininess left. Add the cooled flour mixture and beat it until it all combines and looks like whipped cream. Frost cake and garnish with almonds if desired.
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