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Almond Layer Cake recipe

Almond Layer Cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Nut and seed cakes
  • Almond cake

Colourful, easy to make and it taste's fantastic. Layers of dense, coloured almond cake are sandwiched together with raspberry jam, coated in chocolate and sliced.

64 people made this

IngredientsServes: 36

  • 225g almond paste
  • 340g butter, softened
  • 200g caster sugar
  • 4 eggs
  • 1 teaspoon almond extract
  • 250g plain flour
  • 1/4 teaspoon salt
  • 5 drops green food colouring
  • 5 drops yellow food colouring
  • 5 drops red food colouring
  • 340g seedless raspberry jam, heated
  • 340g plain chocolate chips, melted

MethodPrep:20min ›Cook:45min ›Extra time:1hr chilling › Ready in:2hr5min

  1. Preheat oven to 180 C / Gas 4.
  2. Break almond paste into a large bowl and beat in butter, sugar, eggs and almond extract until light and fluffy. Beat in the flour and salt. Split batter into three equal portions, mixing one portion with green food colouring, one with yellow and one with red. Spread each portion out to 5mm thickness into the bottom of an ungreased 20x30cm baking tin.
  3. Bake each layer for 12 to 15 minutes in the preheated oven, until lightly browned. Allow to cool.
  4. On a chopping board, stack the cake, spreading tops of the first two layers with raspberry jam. Spread melted chocolate over top of the third layer. Chill in the refrigerator 1 hour or until jam and chocolate are firm. Slice into small rectangles to serve.

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Reviews & ratingsAverage global rating:(67)

Reviews in English (55)

by DIANACIARRA

I absolutley loved these cookies. They require 8oz's of almond paste in the recipe, but most paste comes in measurements of 7oz's whice sufficed just perfect. Go ahead and try them, there delicious!-12 Apr 2000

by Tina C.

to make this already wonderful recipe even better use Almond Filling instead of the almond paste the cookies come out moist and even better.-02 Nov 2005

by Jennifer Boudreaux Pirot

HEAVEN ... tastes EXACTLY like the layered cookies you get at an Italian bakery. If you want to impress your friends & family, this is the recipe to go with. Not NEARLY as complicated to make as they look!! I will make these again, for sure!! The only thing I would note is that you don't need to use all the chocolate ... I found the top layer a little too thick ... made curring into pieces a bit difficult. I would use less so that there is only a very thin chocolate layer on top.-27 Dec 2000


Sweet Almond Cake

This sweet almond cake is for everyone who loves the flavor of almond extract. It may look like a plain vanilla cake, but the flavor is much more unique with almond extract both in the cake and buttercream frosting. And not only is the flavor on point, but the texture is everything you want in a cake. It’s moist and rich but so soft and fluffy.


Preparation steps

For the batter: Line a springform pan with parchment paper.

Preheat the oven to 180°C (approximately 350°F).

Separate eggs. Beat egg whites to a meringue and stir in half the sugar. Continue to beat until meringue is stiff and shiny. Beat yolks with the other half of the sugar and vanilla sugar until white and fluffy. Combine flour and cornstarch. Fold into egg yolk mixture. Stir in almonds. Fold in beaten egg whites. Pour batter into prepared springform pan, smooth surface and bake on the middle rack for about 30 minutes.

Remove, let cool slightly, carefully remove from pan and cool on a wire rack. Let rest for at least 4 hours. Cut horizontally twice to form 3 equal layers. Place bottom layer on a cake plate and add a cake ring.


Reviews

Took a chance and assembled it right before leaving the house for a dinner party. Secured the layers in place using two bamboo skewers, and kept the cream layer solid by adding a bit of gelatin (the same as stabilizing whipped cream frosting). It's true that the layers moistened a bit, but the crowd didn't know any better and it was still absolutely delicious.

I have made this several times over the years. It is one of my favorites. Easy enough, great presentation, unique, I love the flavor combination.

I have made this many times, often requested by friends. Heed the advice, must use California Blenheim apricots (Trader Joes), they are tart while the turkish apricots are too sweet and the dessert will be too cloyingly sweet. It is all about the balance of sweet/tart and creamy/crunchy. Also I use the preground almonds sold in bags at Trader Joes to save time. Bobs Red Mill makes ground almonds as well.

Looked beautiful and tasted great. Perfect dessert for a dinner party, especially with gluten free guest! The only think I would do differently is put the cream below the fruit. It was hard to spread the cream on top of the fruit.

I need to give a few more comments on this dessert which was a hit. My only suggestion would be to double the cream as it would cover more of the tart. I did not have amerretto so was going to use almond extract, but didn't have that either. Vanilla extract was fine. Used hand beater for the cream which worked perfectly. The almond/sugar takes much longer on the heat than 3 minutes, just keep stirring and don't let burn. I forgot to cut up the apricots but just blitzed them at the last minute. Let all the liquid evaporate when cooking the compote or would be runny. Takes longer than suggested time. Have fun. It makes a lovely display.

Wonderful, fresh, interesting recipe w/ complex and complimentary flavors. Great hit at party. Elegant, not too sweet. Both kids and adults loved.

This is a gem. Rave reviews. Not for beginner bakers but worth the effort.

This very well might be my favorite cake of all time. I followed the recipe to a T and, although there are quite a few steps, the cake overall was very easy. So much could be prepared ahead of time. Perfect for all sorts of parties. I just served it today for an easter dinner and am already looking for reasons to make it again.

Ohh, my goodness. This cake is to die for. Seriously, it is so good. I don't generally like baking over savory cooking, but this was so worth it. And as the description says, Cali Apricots are the best to use. I get mine delivered from B and R Farms here: http://www.brfarms.com/

I also made a 1 1/2 recipe. Rather than making it round, I made it rectangular so it was easier to cut. Served it for Easter Diner and it was a hit. I found it difficult to spread the mascarpone on the compote so reversed the sequence.

Excellent-easier than Julia's "Los Gatos Gateau". Not sure what picture on opposite page is- not same construction. Easily modified-alwsys love macaroon layers

This was a dissapointment. We found it dry and lacking in flavor. Not sure how to fix it and I doubt I will bother to try, I will just move on to something else.

This dessert was a showstopper at our supper club. We increased the recipe by 1 1/2, and made 10-inch cookie circles. It easily serves 12 or more - it's pretty rich. Delicious combination of sweet, creamy, tart and crunchy.

It is a wonderful and delicious dessert. It`s hard to believe it`s home made. I didn`t use macarpone, but only plain whipping cream. I don`t know what california apricot is, I used the most comon dried apricot, and ran out pof apricot jam, so i used bitter orange jam instead.

Very scrumptious and very sweet. This recipe is time consuming with great presentation for something like a birthday. Next time I won't praline the almonds finding this made the dish too sweet and it is the only place to really cut back on sugar. Just toasting the almonds would be fine. The mascarpone was a little thick to spread so I added a little more cream. You could probably substitute whipped cream + almonds + Amaretto as a mousse layer if you wanted to cheat a little (by volume and wt, mascarpone is much higher fat and energy than whipped cream and way more expensive, but delicious!)

Unusual and delicious combination of tart (apricots), rich (mascarpone), and sweet (macaroon). The praline almond topping is delicious & fun to make. I have had trouble with nut meringue collapsing or separating when the whites and nuts are combined a reference librarian told me this happens when the nuts are over-processed & too much oil is released. This was a success at a birthday dinner.

This is a great recipe for a special day. It was a lot of work, but can be assembled at the last minute. It gets soggy quick, so make it on a day when most of it will be eaten.

This is strictly a party dessert, too much work otherwise. Cannot be made too far in advance or it will get soggy, so really not suitable for a party, since I like to be with my guests and not in the kitchen. Tastes great though.

I made this for Passover--it was fabulous. Everyone raved. I will certainly make it again, and not just for Passover. Two notes: 1)It easily served 12-we had leftovers. Use a serrated knife to cut slices. 2) I used extra large eggs -- the ground almond/confectioners sugar mixture is easier to incorporate that way.

This was really delicious. a bit of work, but as said before, if you do a little at a time, it would be managable. I doubled the recipe..only to find this serves more than 6. I fed 10 adults (although we had a rich dinner prior to the dessert.) My macaroons were very soft. but regardless all the flavors were great!

Absolutely delicious, but one problem (if you're going for a more formal presentation) is that it's a little difficult for folks to cut their adorable little slices. You can't easily break through the three crispy meringue layers with a dessert fork, and so each slice quickly deconstructs as folks stab through the layers. I served this at a casual dinner, and we ended up passing around a serrated steak knife to assist with the process! It struck me later that one solution would be to break up the crispy layers into bite-size pieces and then construct the layers in individual parfait dishes.

This was really a fine dessert, and although I'm no pro pastry chef, I found it very simple. To make your life easier, follow the "Cooks' notes" suggestions and make all components in advance except the mascarpone mix, then assemble right before serving. I agree the macaroons could have been just a tad less sweet, but otherwise this is delicious, visually wonderful, and quite easy if you make the components in advance.

What an absolute wow this was tonight! Just the right crispness with the almond/merangue layer. tartness of the apricot compote, sweetnes of the pralines, and smoothness of the marscapone cream. This totally WOWED my out of town guests tonight, Lisa in Toronto, much better than chocolate mousse! The comment by the pastry chef made me laugh! This was actually fairly easy, you just need to go through the steps. So glad I "graduated", and by the way, mine looked prettier than the picture! I made the cake layers day before serving. My only caution, don't spread the almond merangue mixture out to the edge prior to baking, as it will spread. Try to leave 1/8 inch all around. Otherwise hard to get off the baking sheet. Almond praline. do use a really heavy skillet and be cautious about the heat. I slightly burnt mine. Didn't matter, was still awesome. I made the cake layers day before. ALso the almond praline, and the apricot compote (found an apricot preserve at Balduci's that was made with california apricots - awesome!). Had a harried schedule, so decided to whip the marscapone and cream an hour prior to serving and place in fridge. DON'T do this! Was too watery. Recipe says to whip just before serving, trust it! Took about 3 minutes to put together and serve, whipping takes 2 minutes. So just before serving, whip, Penny wise, pound foolish! This was an awesome recipe I'll make again & again, and adapt as well! Enjoy!

Delicious disaster. Set out to make "cookies" with the macaroons for individual cakes. Burnt the bottoms but scraping off the tops of the cookies was so delicious and intensely almond I look forward to trying to succeed with this recipe. Maybe lower the oven temp and time? Oh yeah, those microplane zesters work well for scraping carbon off burnt things. well, they were for wood.

Substituted coconut for almond in the macaroon, and instead of apricot mix used sliced strawberries. It was delicious, but would use less sugar in the macaroon.


Preparation steps

For the batter: Separate eggs. Beat yolks, sugar and almond liqueur until fluffy. Beat egg whites and salt until stiff. Combine cornstarch and flour. Alternate adding egg whites and flour mixture to yolks. Grease a springform pan with butter and dust with flour. Pour batter into pan and bake in an oven preheated to 180°C (approximately 350°F) on the bottom rack for 25-30 minutes.

For the dough: Cut out 2 circles of parchment paper, each 24 cm (approximately 10 inches) in diameter and place on a baking sheet. Beat egg whites and salt until stiff and sprinkle in sugar. Combine almonds and cornstarch and fold into whites. Spread mixture onto each piece of parchment and bake in an oven preheated to 140°C (approximately 275°F) with the oven door ajar for about 1.5 hours.

For the filling: Boil milk, cream, sugar and cornflour, then let cool. Beat butter, almond and vanilla sugar until smooth, then fold into milk mixture.

For soaking: Boil water and sugar, add amaretto and drizzle onto cake.

Place a layer of dough on a cake plate. Spread with 1/3 of the filling. Add the cake and top with another third of filling. Add remaining piece of dough and spread ith remaining cream. Serve garnished with almonds and nut brittle.


Almond Layer Cake with Whipped Vanilla and Chocolate Frosting

Long titles scare me. I hope I didn’t lose your attention. Then again, we’re talking about cake and chocolate frosting. Pretty sure you’re still here.

You know how you have those nightmares about your computer crashing? Always, right?! Me, too!

Damn nightmare just HAD to happen in real life. I sat down at my laptop, gearing up for the day, when boom! It just decided to die. I blurted out some seriously offensive words at the moment – I could not contain myself. Then I realized that, oh! this means I can go and buy a new latop! OK! All is well!!

So now I’ve been working on this new laptop for about 2 weeks and I really miss my old laptop! I want to cry!! I knew that girl like the back of my hand. This new one is so diva-ish. And it’s Windows 8 – ew!

Ok. I’m sure that’s enough computer talk for a year. Now we can talk about a layer cake!!

Sometimes, when I’m totally out of ideas, I go to my mom’s recipes for inspiration. Except… mom’s recipes are in grams and milliliters. Ugh! It takes me like 11.45 days to figure out the correct US measurements. What’s worse is that every measurement comes out to, say, 1-8/15 of a cup. Or 3.22 tablespoons. So weird. And hard. I’m no math whiz, m’kay?

Most of my mom’s cakes are made with nut flours. She has had these recipes for years, and every cake has a name Katerina Cake, Jovana Cake, Melania Cake…
I chose a nameless one. It felt lonely so I wanted to befriend it. I also changed it up a bit. The original recipe called for walnut flour, or finely ground walnuts, but because I have a huge bag of Almond Flour just sitting around here, I used that instead.

Also? Mom’s frosting-recipes are amazing, but they require like from-scratch chocolate making. Umm… maybe next time. Don’t be alarmed – we are going to fill this beauty with not one, but TWO types of frosting! Vanilla AND Chocolate. WIN!

But, the cake is SO easy to make. However, because of the thin layers, it takes a bit of patience to work with while stacking up the layers. And removing them from the jelly roll pan. The cake is really, really thin, thus making it very easy to break. BUT, with a bit of patience and a good knife, you can make it happen! I believe in you!!


    1. Finely grind the almonds in a food processor.
    2. With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
    3. With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).
    4. Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
    5. Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper.

    Reprinted with permission from The Food of Spain by Claudia Roden, © 2011 Ecco, an imprint of HarperCollinsPublishers


    Honey & almond layer cake

    First, make the honey & almond sponges. Heat oven to 180C/160C fan/ gas 4. Grease two 15cm cake tins and line the bases with baking parchment. Using a stand mixer or electric hand mixer, beat the butter, muscovado sugar and 140g honey until pale and fluffy. Add the eggs and yolks, one at a time, beating after each addition until well incorporated. In a clean bowl, whisk together the flour, almonds, baking powder and 1 / 4 tsp salt. Add half the flour mixture to the butter mixture and beat until just combined. Add the vanilla and milk, continuing to beat, then add the remaining flour mixture, beating until just combined. Divide the mixture evenly between the tins and bake for 45-55 mins or until a skewer inserted into the centre of each cake comes out clean. Allow the cakes to cool for 10 mins in their tins, then turn out onto a wire rack to cool completely. Leave the oven on for the candied almonds.

    To make a honey syrup, put 2 tbsp honey and 2 tbsp water in a small saucepan and heat for 1-2 mins or until the honey has dissolved. Set aside.

    Make the candied almonds by heating 150ml water and the sugar in a medium, heavy-bottomed saucepan with a sugar thermometer attached, and swirl until the sugar has dissolved. Meanwhile, spread the almonds out on a baking sheet and bake in the oven for 10-12 mins until golden brown. Heat the sugar syrup to 119C, turn off the heat and stir in the warm almonds. Keep stirring until the syrup coats the nuts and turns white and crunchy. Tip the almonds back onto the baking sheet and roughly chop half of them.

    Next, make the Swiss meringue buttercream. Using a stand mixer or electric hand mixer, beat the butter until pale and fluffy. Put the egg whites and sugar in a clean heatproof bowl over a pan of simmering water. Whisk using a clean electric hand mixer and heat the mixture until the sugar has dissolved (you can check this by feeling some of the egg white between your fingers to check that it isn’t grainy). Remove the bowl from the heat and, using a stand or electric hand mixer, whisk for 10 mins or until the mixture forms stiff peaks and has cooled to room temperature. Add the butter, 1-2 tbsp at a time, and beat until the mixture is smooth and creamy. Beat in the honey and transfer to a piping bag fitted with a 1cm nozzle.

    To assemble the cake, level the sponges by cutting off the domed tops and split each sponge in half to create four layers. Fix the bottom layer to a cake board or stand with a splodge of buttercream, brush with the honey syrup and pipe a layer of buttercream on top. Gently press the second layer on top and repeat with the remaining layers. Cover the cake with a thin layer of buttercream, then use a palette knife to scrape the sides clean. Pipe a ring of buttercream blobs around the top, or spread a thick layer with a palette knife. Decorate with the candied almonds.


    Recipe Summary

    • 1 plus 2 tablespoons buttermilk
    • granulated sugar 2 1/4
    • 6 large eggs
    • 1 tablespoon vanilla extract
    • 1 1/2 teaspoon almond extract
    • 2 1/4 cups all-purpose flour
    • 1 cup almond meal flour
    • 1 1/2 tablespoons baking powder
    • 1 teaspoon kosher salt
    • 1 plus 2 tablespoons canola oil
    • 1 tablespoon honey
    • 1 teaspoon vanilla extract
    • 1 teaspoon fresh lemon zest
    • 1/2 cup confectioner&rsquos sugar
    • 4 tablespoons half and half cream
    • 1 1/4 cup crème fraiche
    • 1 1/2 teaspoons vanilla extract
    • 3 8oz. packages mascarpone, room temperature
    • 1 cup confectioner&rsquos sugar

    To prepare cakes: preheat oven to 350 degrees. Coat three 8-inch cake pans with nonstick cooking spray. Place a round of parchment paper on the bottom of each pan spray with cooking spray.

    Using a handheld or stand mixer fitted with a paddle attachment, combine buttermilk, sugar, eggs, vanilla extract and almond extract in bowl and mix until fully blended. With a rubber spatula, scrape down sides of bowl.

    In a large bowl, combine flour, almond flour, baking powder and salt. Add to buttermilk mixture and beat on low until fully blended. Scrape down sides of bowl. Slowly add oil to buttermilk/flour mixture and beat on medium-low until fully blended.

    Divide batter evenly between prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of each cake comes out clean. Cool in pans for 10 minutes invert on wire rack to release cakes.

    To prepare glaze: combine honey, vanilla extract, lemon zest, confectioner&rsquos sugar and half and half in a bowl and whisk until smooth. Brush tops and sides of warm cakes evenly with glaze. Cool cakes completely. (If making cakes ahead, wrap tightly and freeze.)

    To assemble cake: place first cake on cake pedestal or serving plate. Spread about ¼ of mascarpone crème fraiche over top of cake. Top with second cake layer. Spread about ¼ of mascarpone crème fraiche over top of cake. Top with third cake layer. Spread about ¼ of mascarpone crème fraiche over top of cake. Spread remaining ¼ of mascarpone crème fraiche on sides of cake to make a light crumb coating. Using a bench scraper or cake spatula, lightly scrape top and sides of cake to remove excess mascarpone crème fraiche forming a smooth surface.

    Top cake with strawberries, toasted almonds and fresh mint sprigs. Chill thoroughly before serving.

    Note: Find prepared crème fraiche in the dairy aisle of your grocery store. Crème fraiche is easy to make if not available in your area. Combine 1¼ cups heavy cream with 2 tbsp. buttermilk. Cover and let sit at room temperature for 12 hours or until thickened. Refrigerate until ready to use.


    How To Make Almond Cake:

    This cake batter is assembled in the food processor. It comes together in minutes! Here’s how to make it:

    1. Almond paste and sugar are pulsed in a food processor until finely ground.
    2. Add softened butter and process until combined.
    3. Add eggs and almond extract and process until combined.
    4. Sprinkle in flour, baking powder and salt. Give it a whirl until combined.
    5. Pour the batter into a greased and lined 8-inch round cake pan and bake.

    Topping for Almond Cake:

    Unlike a traditional cake, this cake does not get topped with frosting. I like to serve it one of two ways. Feel free to try one of these or get creative and top it any way that you’d like.

    Sugared Almonds: Before baking, top the cake batter with sliced almonds and a sprinkle of granulated sugar. Serve the cake as-is or with a dusting of powdered sugar. It’s simple, but absolutely delicious (it’s my favorite way to enjoy this cake). It’s especially great alongside a cup of coffee or tea for breakfast or dessert.

    Berries and Cream: This topping creates is a slightly fancier presentation. The cake is topped with jam, followed by whipped cream and a mound of fresh berries. Bake the cake as directed (without the sliced almond topping), then after cooling, top the cake with a layer of jam, homemade whipped cream and fresh berries. I add a little bit of cream cheese to the whipped cream to help thicken and stabilize it. It also adds a touch of tanginess that keeps the topping from being too sweet.

    Feel free to get creative with the toppings for this cake. You can skip the jam, use flavored whipped cream, add other types of fruit, or even top the plain cake with a small batch of Strawberry Frosting, Vanilla Frosting or Cream Cheese Frosting (scale down the vanilla buttercream and cream cheese frosting, as those are large recipes).

    Lastly, let’s talk about a key ingredient in this recipe: almond paste.

    What is Almond Paste?

    Almond paste is primarily a mixture of ground almonds and sugar or sugar syrup. You can purchase it in tubes or cans in the baking aisle of well-stocked grocery stores. It should be soft, moist, and easy to break apart. The almond paste gets processed into the cake batter and adds texture and a sweet almond flavor to every bite of this cake. I do not recommend trying to substitute the almond paste with another ingredient.

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