Almond Cake Recipe

Name: Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups sugar; 1 cup butter; 6 eggs yolks and whites separated; 5 cups flour; 4 teaspoons baking powder; 1 1/2 cups milk sweet; 3 pounds almonds blanched and ground to a paste, or 3 pounds; sour cream; 1 1/2 cups sugar; 4 eggs; 1 teaspoon vanilla extract

Servings: persons

3 cups sugar
1 cup butter
6 eggs yolks and whites separated
5 cups flour
4 teaspoons baking powder
1 1/2 cups milk sweet
3 pounds almonds blanched and ground to a paste, or 3 pounds
sour cream
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla extract

1
Preheat oven to 350. Cream sugar, butter and yolks together. Add 5 cups sifted flour, 4 teaspoonfuls baking powder and set aside.
2
Add 1 1/2 cups sweet milk. Slowly fold in the whites of the six eggs beaten to a stiff froth, and lastly one teaspoonful lemon flavoring.
3
Bake the cake batter in layers. Set aside to cool.
4
ALMOND SAUCE FOR FILLING.-Three pounds almonds, blanched and pounded to a paste 1 1/2 cups sour cream, sugar, four eggs (whites and yolks beaten thoroughly together) and vanilla. Stir well to combine.
5
Frost cake with almond filling.

4215

kcal

Calories

245

Fat

424

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups sugar, 1 cup butter, 6 eggs yolks and whites separated, 5 cups flour, and more.

Yes, Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Cake

How did you like this recipe?

Frequently Asked Questions