Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup whole milk
- 1 teaspoon almond extract
- 1/2 cup sliced almonds, toasted
- 1 cup heavy cream
- 1/2 cup almond paste
- 1/4 cup powdered sugar
Special equipment needed:
- 2 8-inch round cake pans
- Parchment paper
- Electric mixer
- Offset spatula
Step-by-step instructions:
1. Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, almond flour, baking powder, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Add dry ingredients to the butter mixture in three parts, alternating with milk and almond extract, beginning and ending with the dry ingredients.
5. Fold in the toasted sliced almonds.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
9. In a medium bowl, beat heavy cream until stiff peaks form.
10. In a separate bowl, mix together almond paste and powdered sugar until smooth.
11. Fold the almond paste mixture into the whipped cream until fully incorporated.
12. Place one cake layer on a serving plate. Spread the almond cream filling evenly over the top.
13. Place the second cake layer on top of the filling.
14. Spread a thin layer of the almond cream filling over the top and sides of the cake.
15. Garnish with additional toasted sliced almonds.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 430
Fat: 25g
Saturated Fat: 13g
Cholesterol: 115mg
Sodium: 240mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 32g
Protein: 7g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Whole milk can be substituted with almond milk or soy milk.
- Almond extract can be substituted with vanilla extract or coconut extract.
- Heavy cream can be substituted with whipped coconut cream or whipped cream cheese.
- Almond paste can be substituted with marzipan or cashew butter.
Variations:
- Add a layer of raspberry jam or fresh raspberries between the cake layers.
- Substitute the almond cream filling with chocolate ganache or lemon curd.
- Top the cake with fresh fruit, such as sliced peaches or strawberries.
Tips and tricks:
- Toasting the sliced almonds before adding them to the cake batter will enhance their flavor.
- Make sure the almond cream filling is at room temperature before spreading it on the cake.
- Use an offset spatula to spread the filling and frosting evenly.
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:
- Dust the top of the cake with powdered sugar before serving.
- Pipe additional almond cream filling around the edges of the cake for a decorative touch.
Garnishes:
- Toasted sliced almonds
- Fresh fruit, such as raspberries or strawberries
- Edible flowers, such as pansies or violets
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad with a citrus vinaigrette
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of butter or a tablespoon of sour cream to the batter.
- If the cake is too moist, try reducing the amount of milk in the recipe.
Food safety advice:
- Make sure to properly store the cake in the refrigerator to prevent spoilage.
Food history:
- The Chongyang Cake is a traditional Chinese cake that is typically served during the Chongyang Festival, which falls on the ninth day of the ninth lunar month.
Flavor profiles:
- The Almond Chongyang Cake has a nutty and slightly sweet flavor, with a creamy almond filling.
Serving suggestions:
- Serve the cake as a dessert after a Chinese-inspired meal, such as stir-fry or dumplings.
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Region: Chinese