Honey-Apple-Almond Cake – a delicious recipe with egg whites, sugar, almond, butter, honey, Vanilla Cake. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make the frosting: Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes.
2
Remove the bowl from the pan and beat with a mixer on medium-high speed until stiff, glossy peaks form, 6 to 8 minutes.
3
Beat in the almond extract, then beat in the butter a few pieces at a time.
4
Continue beating until the frosting is smooth, 1 to 2 minutes.
5
(Don't worry if the mixture looks separated at first; keep beating and it will come together.)
6
Assemble the cake: Bring the honey and 2 tablespoons water to a gentle simmer in a small saucepan over medium heat; let cool slightly.
7
Place 1 cake layer on a platter; brush with half of the honey mixture and spread the apple butter on top, stopping about 1/2 inch from the edge.
8
Top with the second cake layer and press down gently; brush with the remaining honey mixture.
9
Cover the whole cake with the frosting and top with sliced almonds.
10
Photograph by Levi Brown
1291
kcal
Calories
114
g
Fat
62
g
Carbs
15
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.
How did you like this recipe?
Thank you — your rating has been saved!
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: 4 large egg whites, 1 cup sugar, 1 teaspoon almond extract, 3 sticks unsalted butter, cut into small pieces, at room temperature, and more.
Yes, Honey-Apple-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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
