🍰 Almond Cake with Roasted Almond Buttercream 🍰
🌟 Soft almond cake layers frosted with roasted almond buttercream, garnished with lightly salted whole almonds. 🌟
Ingredients
Almond Cake:
🥣 2/3 cup sour cream, room temperature
🥛 3/4 cup buttermilk, room temperature
🥚 4 egg whites, room temperature
🥥 1/3 cup vegetable oil
🍦 1 tablespoon pure vanilla extract
🌰 1 teaspoon pure almond extract
🎂 1 box white cake mix (Duncan Hines, Betty Crocker, Pillsbury, or any similar brand; can be made gluten-free with a gluten-free cake mix)
Roasted Almond Buttercream:
🌰 1 1/2 cups lightly salted whole almonds
🧈 1 1/2 cups (or three sticks) unsalted butter, room temperature
🧂 1 pinch salt
🍦 1 tablespoon pure vanilla extract
🌰 1/2 teaspoon almond extract
🥛 1/2 cup heavy cream
🍬 6-7 cups powdered sugar, sifted
Garnishes:
🌰 Lightly salted whole almonds
Instructions
For the Almond Cake Layers:
1️⃣ Preheat the oven to 325°F (convection bake) or 350°F (traditional bake). Prepare three 6-inch cake pans with a swipe of shortening and a dusting of flour. Set aside.
2️⃣ In a large bowl, whisk together all the ingredients except for the cake mix until thoroughly combined. Sift in the cake mix and stir until just combined. Do not overmix!
3️⃣ Pour the batter into the prepared cake pans and bake for 25-27 minutes (a little less if using traditional bake). Remove from the oven, let cool in the pans for 2-3 minutes, then flip out onto a cooling rack to cool completely at room temperature. Wrap in plastic wrap and place in the freezer until ready to frost.
For the Roasted Almond Buttercream:
1️⃣ In a pan over medium heat, slowly roast the whole almonds for 4-5 minutes, or until toasted (be careful not to burn them!). Remove from the heat and let cool.
2️⃣ Pulse the almonds in a blender or food processor until a chunky almond butter forms. Do not puree too finely; you want beautiful flecks in the buttercream.
3️⃣ In a stand mixer fitted with a paddle attachment, whip the butter until light and fluffy. Add the salt and extracts, and whip again. Add the almond butter, then the heavy cream, and thoroughly combine. Slowly add the powdered sugar, about 1/2 cup at a time, until fully incorporated. If the buttercream is too thick, add a touch more heavy cream (about 1 teaspoon at a time). Whip the buttercream on high for 3 minutes until light and fluffy. Hand stir with a wooden spoon to remove any air bubbles if needed.
Assembly:
1️⃣ On a cake turntable with a cardboard cake round, add a touch of buttercream to act as glue, then place down the first cake layer. Add an even layer of buttercream, then place the second layer. Repeat with the final layer.
2️⃣ Crumb coat the cake and place it in the freezer for about 5 minutes to set. For the outside design, use a Wilton 217D piping tip and a piping bag. With the thicker part of the piping tip touching the cake, start at the bottom and slowly turn the turntable while pulling the piping tip up horizontally. Release the pressure as you reach the top edge of the cake. Repeat the pattern around the cake.
3️⃣ Add almonds to the top for garnish, and sprinkle crumbled almonds as well.
Enjoy.
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