Introduction
This soft and elegant cake combines a light sponge base with a rich piped topping and crunchy almond slices. It bakes into a golden dessert with a tender texture inside and a slightly crisp finish on top, perfect for any occasion.
Ingredients
3 eggs
150 g sugar
1 tsp vanilla extract
120 ml milk
120 ml vegetable oil or melted butter
200 g all-purpose flour
10 g baking powder
Pinch of salt
For the topping
100 g butter soft
80 g sugar
2 eggs
120 g flour
Almond slices as needed
For finishing
Powdered sugar
Instructions
Preheat oven to 180°C
Grease and line a rectangular baking pan
Whisk eggs sugar and vanilla until light and fluffy
Add milk and oil then mix well
Sift in flour baking powder and salt then mix until smooth
Pour batter into the pan and spread evenly
In another bowl mix butter and sugar until creamy
Add eggs one at a time mixing well after each addition
Add flour and mix into a thick smooth batter
Transfer topping batter into a piping bag
Pipe lines evenly over the base batter
Sprinkle almond slices on top
Bake for 35 to 40 minutes until golden
Allow to cool slightly then dust with powdered sugar
Method
Two batters are used to create contrast in texture. The bottom layer stays soft and fluffy while the piped top layer bakes into a richer slightly crisp finish with almonds adding crunch.
Nutrition
Provides energy from carbohydrates and fats
Contains protein from eggs
Almonds add healthy fats and nutrients
Benefits
Simple ingredients and easy preparation
Perfect balance of soft and crunchy textures
Ideal for dessert or tea time
Can be customized with different toppings
Conclusion
This almond cream cake is a delicious homemade treat with a bakery-style look and taste. Soft rich and lightly crunchy it is sure to become a favorite.