Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup whole milk
- 1/2 cup sliced almonds, toasted
For the Almond Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the Almond Chantilly Cream:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon almond extract
Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
- Piping bag and tip
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk. Mix until just combined.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on wire racks.
7. To make the Almond Buttercream, beat the butter until light and fluffy. Gradually add the powdered sugar, milk, vanilla extract, and almond extract, beating until smooth.
8. To make the Almond Chantilly Cream, beat the heavy cream, powdered sugar, and almond extract together until stiff peaks form.
9. Place one cake layer on a serving plate. Spread a layer of Almond Buttercream on top, then sprinkle with toasted sliced almonds. Place the second cake layer on top.
10. Using a piping bag and tip, pipe Almond Chantilly Cream around the edges of the cake. Sprinkle with more toasted sliced almonds.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
Preheat oven to 350°F.
Serving size:
12 servings
Nutritional information:
Calories: 590
Fat: 32g
Saturated Fat: 19g
Cholesterol: 140mg
Sodium: 190mg
Carbohydrates: 72g
Fiber: 1g
Sugar: 57g
Protein: 5g
Substitutions for ingredients:
- You can use almond flour instead of all-purpose flour for a gluten-free version.
- You can use almond milk instead of whole milk for a dairy-free version.
- You can use chopped almonds instead of sliced almonds for a different texture.
Variations:
- You can add a layer of raspberry jam between the cake layers for a fruity twist.
- You can add a layer of chocolate ganache on top of the Almond Buttercream for a decadent touch.
- You can add a splash of amaretto to the Almond Chantilly Cream for an adult version.
Tips and tricks:
- Make sure to toast the sliced almonds before using them for a nuttier flavor.
- Let the cakes cool completely before frosting them to prevent the frosting from melting.
- Use a serrated knife to level the cake layers before frosting them for a more even cake.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
Decorate the top of the cake with fresh raspberries or edible flowers for a pretty presentation.
Garnishes:
Toasted sliced almonds, fresh raspberries, edible flowers.
Pairings:
Serve with a cup of hot tea or coffee for a cozy afternoon treat.
Suggested side dishes:
Fresh fruit salad, green salad.
Troubleshooting advice:
- If the cake layers are too thin, you may have overmixed the batter. Be sure to mix until just combined.
- If the cake layers are too thick, you may have added too much flour. Be sure to measure the flour accurately.
Food safety advice:
Make sure to use pasteurized eggs and milk to prevent foodborne illness.
Food history:
Chantilly cream is a French dessert topping made from whipped cream, sugar, and vanilla. It is named after the Château de Chantilly, a castle in northern France. Almond extract is a popular flavoring in French desserts, and almond cake is a classic French dessert.
Flavor profiles:
This cake is sweet and nutty, with a hint of almond flavor from the extract and sliced almonds. The Almond Buttercream is rich and creamy, while the Almond Chantilly Cream is light and fluffy.
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Taste: Sweet, Nutty, Creamy, Almond, Fluffy, Almond-Flavored