Almond Cake With Butter Cream Icing – a delicious recipe with eggs, heavy cream, sugar, cornstarch, powdered sugar, ground almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F.
2
Bring the cream and sugar to a boil in a saucepan. Mix the egg yolks and the cornstarch together in a bowl. Add one third of the cream to the egg yolks and stir vigorously. Stir in the remaining cream, then return the mixture to the heat. Keep stirring the mixture for about 5 mins over low heat, until thick and creamy. Leave the mixture to cool.
3
To make the cake, beat the egg whites until stiff, and stir in the powdered sugar a little at a time. Stir in the almonds and pour the mixture into a greased and floured rectangular tart pan (8 x 11.5 inch). Bake the cake for 25-35 mins then let it cool on a wire rack.
4
Beat the butter with a hand mixer until creamy and stir in the egg and cream mixture. Spread it on the cooled cake. Sprinkle with red currants and refrigerate for an hour before serving.
1241
kcal
Calories
96
g
Fat
70
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 None eggs, separated, 3/4 cup heavy cream, 1/2 cup sugar, 1/2 tsp cornstarch, and more.
Yes, Almond Cake With Butter Cream Icing 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.
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