Time: 1 hour 30 min.
Complexity: easily
Servings: 8 - 10

Almond cake with white chocolate glaze - detailed recipe.

Ingredients:

Cake

• 120 g butter, room temperature, plus more for greasing the pans
• 2 tbsp. finely ground confectionery flour (extra) low gluten, and also more for sprinkling
• 1 tbsp. baking powder
• 1/2 tsp salt
• 1/2 cup blanched almonds
• 5 large egg whites
• 1 cup whole milk
• 2 tsp vanilla extract
• 1.5 tsp almond extract
• 1.5 cups granulated sugar
• White sprinkles, for topping (optional)

Chocolate glaze

• 250 g white chocolate, coarsely chopped
• 450 g butter cream cheese, room temperature
• 170 g (12 tbsp) unsalted butter, room temperature
• 1 cup powdered sugar
• 2 tsp vanilla extract

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

confectionery flour, almond, eggs, milk, vanilla extract, almond extract, confetti, white chocolate, cream cheese, mascarpone cheese, Philadelphia cheese, powdered sugar

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Preparation:

Step 1
• Prepare biscuits: Preheat oven to 180°C. Lightly grease two 23cm round cake tins. Line the bottoms of the tins with parchment paper; butter the parchment and dust with flour, shaking out any excess.
  
  Combine 2 cups of flour, baking powder, salt, and almonds in a food processor. Turn on the food processor and pulse until the nuts are finely ground, 2-3 minutes. In a separate bowl, whisk together the egg whites, milk, vanilla, and almond extract.
Step 2
• By using mixer Beat 120g of butter with granulated sugar on medium speed for about 3 minutes, until pale. Reduce mixer speed to low and continue mixing; add the flour mixture in three stages, alternating with the milk mixture, until the dough is smooth.
Step 3
• Pour the batter into the prepared pans. Bake the cakes for 25-30 minutes. Check for doneness by inserting a toothpick into the center of the cake; the toothpick should come out clean and dry.
  
  Remove the biscuits from the oven and cool completely. (The finished biscuits can be stored in the freezer, wrapped in plastic wrap, for up to 2 weeks. Defrost at room temperature before using.)
Step 4
• Prepare the glaze: Melt the white chocolate in the microwave, stirring every 20 seconds. Using a mixer, beat the cream cheese, butter, powdered sugar, and vanilla extract at medium speed until smooth, about 4 minutes.
  
  Gradually add the melted white chocolate, mixing with a silicone spatula. (The glaze can be stored in an airtight container in the refrigerator for up to 2 days. Re-beat with a mixer before using.)
Step 5
• Assemble the cake: Using a knife, loosen the edges of the sponge cakes, then invert one pan onto a serving plate and remove the parchment. Spread 1-1.5 cups of glaze on each cake. Remove the other cake from the pan, remove the parchment, and carefully place it on top of the first cake.
  
  Cover the cake, including the edges, with a thin layer of icing and place in the freezer for 15 minutes. (This will help seal the edges of the cake and prevent the edges from crumbling when you apply the final icing.) Then cover with the remaining icing and sprinkle with sprinkles.

Votes: 10