Description
This Caramel Almond Cream Cake is a delicious dessert that combines a light and fluffy cake with a rich cream filling and a crunchy caramel topping.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup heavy cream
- 3 tablespoons cornstarch
- 1/2 cup milk
- 1/2 cup sugar
- 1 teaspoon almond extract
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1/2 cup sliced almonds
Instructions
- Prepare the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Combine the flour, baking powder, and salt; gradually add to the creamed mixture. Divide the batter evenly between the prepared pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Prepare the Cream Filling: In a medium saucepan, mix together sugar and cornstarch. Gradually stir in milk and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, then remove from heat. Stir in the almond extract and let cool completely.
- Make the Caramel Topping: In a small saucepan over medium heat, combine sugar and butter. Stir until the sugar melts. Carefully add the cream and bring to a gentle boil, stirring constantly. Remove from heat and stir in the sliced almonds.
- Assemble the Cake: Place one cake layer on the serving plate. Spread the cream filling over the cake. Place the second cake layer on top. Pour the caramel almond mixture over the top of the cake, allowing it to drip down the sides if desired.
Notes
- Make sure the cream filling is completely cool before assembling to prevent it from melting.
- Toast the almonds slightly for added flavor before adding them to the caramel.
- The cake can be made a day in advance and stored in the refrigerator to enhance the flavors. Bring to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice