Almondcakewithmeringueandwhippedcreamfilling Recipes

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ALMOND CAKE WITH MERINGUE AND WHIPPED CREAM FILLING



Almond Cake With Meringue and Whipped Cream Filling image

Crisp layers of almond-filled meringue baked on top of cake layers, then sandwiched with whipped cream and drizzled with melted chocolate!

Provided by Elly in Canada

Categories     Dessert

Time 1h5m

Yield 1 3 layer cake, 8-10 serving(s)

Number Of Ingredients 12

1 (510 g) packaged vanilla cake mix or 1 (510 g) white cake mix
1/2 cup toasted ground almonds
4 eggs, separate yolks and reserve whites
1/3 cup vegetable oil
1 1/4 cups milk
1 cup sugar
1 cup sliced almonds
2 cups whipping cream
1/2 cup sugar
1 tablespoon pure vanilla extract
3 ounces semisweet chocolate
2 tablespoons butter

Steps:

  • Grease and flour three 9" round cake pans.
  • Preheat oven to 350 degrees.
  • Cake:.
  • Pour cake mix and ground almonds into a large bowl, add milk, oil and egg yolks. Beat on low speed until blended, then beat on medium speed for 2 minutes.
  • Divide batter between the three prepared pans. Set aside.
  • In a bowl, whisk egg whites until foamy, continue whisking gradually adding 1 cup of sugar until stiff peaks form.
  • Gently fold in sliced almonds.
  • Spread mixture evenly over the cake batter in pans.
  • Bake as directed on package, approximately 25 - 30 minutes or until toothpick inserted in centre comes out clean.
  • Cool 20 minutes, remove from pans.
  • Cool completely before you put the filling between the layers.
  • Filling and decoration:.
  • Whip cream, sugar and vanilla until soft peaks form. Place one cake layer on serving plate; spread one half of the cream on cake layer. Put second layer on top, repeat the process and place third layer on top.
  • Melt chocolate over low heat and stir in butter.
  • Drizzle cake with chocolate mixture.
  • Chill before serving.
  • Enjoy!

Nutrition Facts : Calories 951.4, Fat 59.6, SaturatedFat 23.6, Cholesterol 201.5, Sodium 518.5, Carbohydrate 97.7, Fiber 4.5, Sugar 66.5, Protein 13.5

BEST EVER ALMOND CREAM CAKE



Best Ever Almond Cream Cake image

This Best Ever Almond Cream Cake is perfectly moist and dense with the best fluffy, creamy almond frosting you'll ever taste! Perfect for any celebration!

Provided by Chrissie

Categories     Baking     Dessert

Number Of Ingredients 21

1-2 tablespoons each, butter and flour (for greasing and flouring the cake tins)
1 cup unsalted butter (at room temperature)
2 cups granulated sugar
3 medium eggs (at room temperature)
3 medium egg yolks (at room temperature)
3 tablespoons vegetable oil
1 teaspoon almond extract
1 1/4 cup buttermilk (at room temperature)
3 1/4 cups all purpose flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
5/8 cup all purpose flour (sifted to remove all lumps (1/2 cup + 2 tbsp))
2 cups milk
2 cups unsalted butter (softened to room temperature)
2 cups powdered sugar (sifted to remove all lumps)
a few drops of almond extract
a pinch of salt
1 cup assorted berries or sliced fruit ((strawberries, blueberries, blackberries, raspberries, cherries, peaches, etc.))
2-3 plain cookies, shortbread cookies, or lady fingers
whole and sliced almonds

Steps:

  • Preheat your oven to 325 degrees Fahrenheit and grease and flour two 9-inch round cake pans (with high sides) or three 8-inch round cake pans (with high sides), lining the bottoms with parchment paper rounds for easy release.
  • In the bowl of your stand mixer (or in a large bowl using a hand mixer) whip the butter on medium high speed until very smooth. Add the sugar and mix on high speed until fluffy and creamy. The sugar will start to dissolve into the butter a little bit during this creaming process, so you should be able to feel the grains of sugar getting smaller.
  • Add the eggs and egg yolks one at a time, mixing well after each addition. Scrape down the sides of the bowl regularly at this stage to make sure everything is mixed well.
  • Mix in the oil and almond extract on low speed.
  • Measure the buttermilk into a liquid measuring cup and and set aside.
  • Measure and sift the flour, baking powder, baking soda and salt into a separate bowl and combine with a wire whisk.
  • Add the dry ingredients and the buttermilk alternatively while the mixer is running on low speed. Add 1/3 of the dry ingredients, half the buttermilk, another 1/3 of the dry ingredients, the other half of the milk, and the remaining dry ingredients.
  • Turn the speed of the mixer to medium-low and mix until the batter is smooth (about one minute).
  • Pour the batter into the prepared cake pans and bake at 325 degrees Fahrenheit for about 29-34 minutes, or until a toothpick inserted into the middle of one of the cakes comes out clean.
  • Cool the cakes in the pans for about 5-7 minutes and then turn them out onto cooling racks to cool completely.
  • Once the cakes are cool, store them wrapped in plastic wrap in the fridge until ready to frost. They should be refrigerated for at least 1 hour before frosting.
  • While the cakes cool, heat the milk in a small saucepan on the stove over medium-low heat. Add the flour slowly, whisking constantly to combine.
  • Continue to cook this mixture, whisking constantly, until the mixture thickens and no lumps remain.
  • Spread out the thickened milk and flour mixture onto a dinner plate to cool completely.
  • When the mixture is cool, press it through a sieve or strainer to remove any tiny lumps that may remain.
  • Add it to a large bowl with a hand mixer, or to the bowl of your stand mixer, and mix on medium-high speed until smooth.
  • Add the butter and mix on medium-high speed until the mixture is very smooth.
  • Add the powdered sugar about 1/2 cup at a time, along with the salt and the almond extract.
  • Continue to mix on medium-high until the frosting is extra smooth and creamy.
  • Level the top of the cakes with a serrated bread knife or a cake leveler (if you have one). Place one of the cakes on a plate or cake stand and place a dollop of frosting on top.
  • Spread out the frosting to the edges of the cake, place the next layer on top and then frost the top and sides of the cake until everything is smooth.
  • Use Life Love and Sugar's tutorial on how to get straight edges when frosting layer cakes with buttercream (find the tutorial HERE), or simply frost it in a rustic pattern as you wish.
  • Arrange the fruit pieces, cookies, and almonds on top as you wish.
  • Refrigerate until ready to serve.

Nutrition Facts : ServingSize 1 slice, Calories 867 kcal, Carbohydrate 91 g, Protein 9 g, Fat 54 g, SaturatedFat 33 g, TransFat 2 g, Cholesterol 216 mg, Sodium 312 mg, Fiber 1 g, Sugar 58 g

ALMOND MERINGUE WITH SUMMER BERRIES



Almond meringue with summer berries image

Chef Jeremy Lee uses raspberries from his native Scotland in this sumptuous summer dessert

Provided by Good Food team

Categories     Dessert, Dinner, Lunch

Time 1h40m

Number Of Ingredients 7

75g whole almonds
5 egg whites (use the yolks to make ice-cream)
275g caster sugar
handfuls of raspberries , at room temperature (about 200g)
2 x 284ml cartons double cream
about 250g strawberries , also at room temperature, hulled
icing sugar for sifting

Steps:

  • Heat oven to 190C/170C fan/gas 5. Scatter the almonds on a baking sheet and roast for 6-8 mins until golden. Very coarsely grind them in a small food processor, then set aside. Lower oven to 160C/fan 140C/gas 3. Line a baking sheet with non-stick baking parchment.
  • Beat the egg whites in a scrupulously clean mixing bowl until stiff peaks have formed. Tip in half the sugar and beat again until stiff peaks are formed once more. Using a metal spoon, deftly fold in the remaining sugar a spoonful at a time, followed by most of the almonds (keep a small handful back). Tip the meringue onto the lined sheet and spread it out quite roughly to a 20cm circle. Scatter over the reserved almonds. Bake for 20 mins, reduce the temperature to 140C/120C fan/gas 1, then bake for a further 40 mins. Let meringue cool in the oven with the door ajar or on the side as you wish.
  • While the meringue is baking, and if you wish to add the glamour of a raspberry ripple to the cream, make a few spoonfuls of purée by pressing 125g of the raspberries through a sieve.
  • When nearing the moment for assembly, whip the cream until soft and cloudy. Lightly ripple through about half, or more, of the raspberry purée through the cream. You can serve the rest separately on the side. Place the meringue upon a handsome dish. Spoon the whipped cream liberally over the meringue. Slice the strawberries in a random manner. Heap the berries atop the cream, and offer any remaining fruit separately. Sift over the icing sugar. Take to the table and take a bow.

Nutrition Facts : Calories 581 calories, Fat 44 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.17 milligram of sodium

ALMOND CAKE



Almond Cake image

This moist and fragrant cake from Molly Wizenberg, the author of the popular food blog Orangette, calls for a whole orange and lemon, almonds and olive oil. It does require a little effort and the use of some equipment - a food processor and a mixer - but the ingredient list is short, and once you've boiled and puréed the citrus and ground the almonds, the whole thing comes together in a snap. It's excellent on its own, but we also like it with poached pears or grilled figs.

Provided by Mark Bittman and Sam Sifton

Categories     cakes, dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 10

1 small to medium orange
1 lemon
6 ounces raw almonds
1 cup all-purpose flour
1 tablespoon baking powder
4 eggs
1/2 teaspoon salt
1 1/2 cups sugar
2/3 cup olive oil
Confectioners' sugar

Steps:

  • Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.
  • Heat the oven to 325 degrees, and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground.
  • Set oven to 350 degrees, and grease a 9-inch springform pan.
  • When the citrus is cool, cut the lemon in half, and discard the pulp and seeds. Cut the orange in half, and discard seeds. Put the fruits in the food processor and process almost to a paste.
  • In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hour. Let cool for 10 minutes, unmold and dust with confectioners' sugar.

Nutrition Facts : @context http, Calories 532, UnsaturatedFat 26 grams, Carbohydrate 59 grams, Fat 31 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 313 milligrams, Sugar 42 grams, TransFat 0 grams

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